Tropical Coconut Pancakes with Mango Pineapple Salsa

Here's a great one to wake up your taste buds:
(serves 6)

PANCAKES:
1&1/2 cups brown rice flour
1/4 cup shredded unsweetened coconut
2 t. organic evaporated cane juice
1&1/2 t. baking powder
1 &1/2 t. freshly grated ginger*
1 egg
1&3/4 cups low-fat coconut milk
2 scallions, thinly sliced
1/2 red bell pepper, diced
Olive oil cooking spray
1/3 cup chopped unsalted cashews or shelled pistachios
SALSA:
2 cups peeled and chopped mango
2 cups peeled and chopped pineapple
1/2 cup chopped fresh cilantro leaves
1 T. fresh lime juice
1 t. sesame oil
1 Thai bird's eye red chile, seeded and finely chopped (optional)*

Preheat oven to 250. In a medium bowl combine all salsa ingredients. Set aside. In a large bowl, whisk flour, shredded coconut, cane juice, baking powder and ginger. In a separate bowl, whisk egg and coconut milk; whisk in scallions and bell pepper. Add to dry ingredients, stirring until just combined. Mist a large nonstick skillet with cooking spray and heat on medium-high. Working in batches, pour 1/3 cup batter per pancake into skillet. Cook until bubbles form around edges, then turn and cook until golden, fluffy and set, 3-4 mins. total. Transfer to a baking sheet; keep warm in oven and repeat with remaining batter. Top pancakes with salsa and sprinkle with nuts. Serve with a Mimosa!

Make sure to get your spiritual bearings today, and have FUN!!

Love,

MM