Mango Coconut Pancakes with Cardamom Cream

My favorite fruit of ALL time are mangos. They are sweet, juicy and oh so delicious! Out of the blue I had this sudden urge to make pancakes and my mom had just opened up some fresh coconut in the morning, and I couldn't resist making these. The recipe is so simple: just mix everything together and you are done! How did they taste you ask? Well... they were amazing. I recommend eating them after they have cooled which allows the flavors to meld a little. With the spiced whipped cream and even more fresh mango it was pure, blissful heaven!

Yields: About 15 - 20 5-inch pancakes

Slightly adapted from here and here.

For the pancakes:

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 1/2 tbsn. sugar

1 large egg, slightly beaten

1 1/4 cup buttermilk

1 1/4 cup coconut milk

2 tbsn. melted butter

1 medium to large mango, seeded, skinned and finely diced

the flesh of 1 fresh coconut, finely diced (1/4 cup shredded coconut can be substituted)

For the whipped cream:

1 cup of heavy cream

2 - 3 tbsn. powdered sugar

1/8 tsp. cinnamon

1/8 tsp. cardamom

In a large bowl, whisk together the flour, baking soda, baking powder, salt and sugar. Then add the milks, egg, butter and fruit. Mix to combine. Heat a large pan over medium heat. Lightly grease with cooking spray or some butter. Using a small ladle, pour the batter onto the hot pan, making sure they are about 1 inch away from each other. Once the batter starts to darken at the edges and you see bubbles forming in the batter, about 4 -5 minutes, flip the pancakes over. Brown for about 2 more minutes and remove from the pan. Let cool. For the whipped cream, use a hand mixer or a stand up mixer to whip everything together until stiff peaks form, about 3 - 5 minutes. Serve the pancakes with the whipped cream, fresh mangos or whatever you'd like. Enjoy!