For the coconut pancakes: Stir together the flour, coconut powder, unsweetened dried coconut, polenta, baking powder and salt in a mixing bowl to combine. Whisk
together the buttermilk
, butter, eggs and coconut milk in a separate mixing bowl. Slowly pour the wet ingredients into the dry while whisking into a smooth batter
Heat a large skillet over medium heat. Cook the pancakes until golden brown on each side, and then transfer to a plate.
Top the pancakes with a scoop of the ricotta and the mango cubes and drizzle
with Ginger-Lime Syrup. Garnish with dried coconut, lime and mint
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.