2 mangoes (BI)
8 eggs (BI)
1/2 - 3/4 cup coconut flour (BI)
1 tsp vanilla (BI)
1/2 tsp salt
2 T mild honey (BI)
Purée the mango in a food processor, add the remaining ingredients one by one until well blended. If batter is too thick, thin with a little water. The consistency of my batter was a really loose mashed potato. Heat skillet, use coconut oil for frying.
Served with mac nuts from Shark's (I cut/toasted) and lilikoi syrup (juice of lilikoi cooked with a cornstarch slurry).