Vegan Mango Pancakes

Today we have a delicious fruity breakfast recipe for you: low-histamine and vegan mango pancakes.

This recipe is  

• suitable for a low-histamine diet 
• vegan  
• lactose-free  

Preparation time 

20 minutes 

Ingredients for 1-2 people 

• 110g spelt flour 
• 2 tbsp coconut blossom sugar 
• 1 tsp turmeric 
• 200ml oat milk (1) 
• 1 tbsp coconut oil 

• 1 mango (1) 
• 1 tbsp coconut blossom sugar 
• 200g coconut yogurt (1) 

preparation 

• Mix spelt flour, coconut blossom sugar, turmeric, oat milk and 1 tbsp coconut oil (melted) to form a dough. 
• Bake the pancakes thinly in a coated pan. 
• Peel the mango and cut it into long strips. 
• Mix coconut yogurt with coconut blossom sugar. 
• Top the pancake with mango, add some coconut yogurt (1) and fold it over. 

Our HistaFood tip 

You can serve the mango pancakes immediately or put them in the freezer for about 20-30 minutes and eat them as an ice cream alternative. 

For a low-fructose version, you can prepare the pancakes with blueberries or apricots. Use dextrose or rice syrup as a sweetener.