COCONUT MANGO PANCAKES WITH MANGO-HONEY TOPPING

Makes: 24 4-inch pancakes, serving 4 to 6

1 ½ cups diced fresh or frozen ripe mango

1 can (15 ounces) sliced mango in light syrup or diced peaches in light syrup

2 tablespoons honey

Grated rind of 1 small orange or tangerine

2 large pinches fresh nutmeg

For the pancakes:

1 can (13.6 ounces) lite coconut milk

1 ripe banana, peeled, mashed

1 ⅓ cups water

4 cups complete buttermilk pancake mix

2 cups fresh or frozen (thawed) diced ripe mango

Vegetable oil for high-heat cooking, such as expeller pressed canola, safflower or sunflower oil Butter, softened

Coconut milk yogurt or plain Greek yogurt, for serving

1. For the mango-honey topping, combine all ingredients in small saucepan. Heat to simmer and cook, stirring often, for 10 minutes. Remove from heat and keep warm. (Or refrigerate up to 3 days and reheat before serving.)

2. For the pancakes, mix coconut milk and mashed banana in a large bowl. Stir in 1 ⅓ cups water. Add pancake mix. Use a large spoon or rubber spatula to gently stir mixture just until the mix is moistened. Gently stir in 2 cups mango pieces. Add a few more tablespoons of water, if needed, to make a thick but pourable batter.

3. Heat 1 or 2 large nonstick skillet(s) or a nonstick griddle over medium heat until a drop of the water bubbles furiously. Lightly oil and butter the cooking surface. Then spoon out about

¼ cup of batter per pancake. Spread the batter with the back of the spoon so it is thinned out into a 4-inch round. Cook until a few bubbles break on top and the bottom is golden, about 2 minutes. Gently flip pancake over and cook until second side is golden, 1 to 2 minutes more. Keep oiling the cooking surface and adjusting the heat as you go along, so pancakes are golden and not overly browned.

4. Transfer cooked pancakes to serving plates. Serve them topped with warm mango-honey topping and a dollop of yogurt.