Palm Sugar And Mango Pancakes With Fruit Salad

• 2 cups self-rising flour
• 1/3 cup finely chopped palm sugar or packed brown sugar
• 1 1/2 cups light coconut milk
• 2 None eggs, lightly beaten
• 1 small mango, peeled, pitted and finely chopped
• 3 tbsp butter, melted
• 4 None peaches, pitted and cut into wedges
• 1 None orange, peeled and segmented
• 2 None passionfruits, pulp scooped out
• 6 None mint leaves, finely chopped
• 3/4 cup plain Greek yogurt

1. Sift flour into a large bowl. Stir in sugar, coconut milk and eggs until smooth. Stir in chopped mango.
2. Heat a small nonstick skillet on medium heat. Brush with a little butter. For each pancake, pour 2 tbsp batter into pan. Spread to a 5-inch round. Cook for 1-2 mins, until bubbles appear on surface. Flip and cook for 1-2 mins, until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with remaining butter and batter to make 12 pancakes.
3. Meanwhile, combine peaches, orange, passionfruit pulp and mint in a medium bowl.
4. Stack 2 pancakes on each serving plate. Serve with fruit salad and yogurt.

flour, palm sugar, light coconut milk, eggs, mango, butter, peaches, orange, passionfruits, mint, yogurt

Taken from recipes-plus.com/api/v2.0/recipes/27817 (may not work)