1/2 cup almond milk
1/2 cup Cocobella Straight Up coconut water
1 tbsp. coconut sugar
1 cup plain flour
2 tbsp. coconut oil
1 tbsp apple cider vinegar
Place all ingredients in a high-powered blender (we love NutriBullet) and blend until smooth.
1 cup diced mango flesh
1 tbsp Cocobella Straight Up coconut water
Place all ingredients in a high-powered blender and blend until smooth.
Combine sugar, flour, baking powder and salt in a bowl.
In another bowl, combine almond milk vinegar. Whisk well. This creates almond buttermilk to keep your pancakes light and fluffy!
Allow to sit for 5 minutes.
Add Cocobella Straight Up coconut water and melted coconut oil to the almond buttermilk mixture and slowly stir into the flour mixture to create a batter.
Warm a frying pan to a medium heat. Place medium sized tablespoons of mixture into the pan, flipping when tiny air bubbles begin to appear on the surface. Continue to cook until all your batter has been used.
To make mango sauce, lightly blend diced mango slices with 1 tbsp. Cocobella Straight Up coconut water until smooth at desired consistency.
Serve topped with fresh passionfruit and toasted coconut flakes.