Another Colorado Spring Break

Question: What do you do when you run out of milk but still want pancakes?  Milk is somewhat integral to the whole holding-a-pancake-together principle. 

Follow-up question: It's a warm spring morning and you want something to remind you of the high school Spring Break you never took took to Hawaii because your parents didn't have the money to go globe trotting, even though the cool kids would metaporically rub your nose in their glorious golden tans when everyone got back from the week off, and you secretly imagined rubbing coconut-scented suntanning lotion on Becky's back, but as soon as you thought these things you had to lock yourself in the bathroom stall and think about baseball until certain physical traits dissipated.  (OK, that's not a question.)

Answer:

Tropical Pancakes
1 cup All Purpose Flour
1/2 teaspoon Baking Soda
2 teaspoon Baking Powder
1/2 teaspoon Salt
2 tablespoons Sugar
3/4 cup Coconut, toasted to golden brown
1 Honey Mango, peeled and pitted
1 Banana
2 teaspoons fresh Ginger, grated
1/2 cup Orange Juice
1 Egg, beaten
2 tablespoons Vegetable Oil

In a large mixing bowl, combine the dry ingredients and whisk together until well combined.  In another bowl, mash the mango and banana together.  Add the ginger, OJ, egg and vegetable oil and mix until it's a homogeneous soup. 

Stirring with a silicone spatula, add the liquid ingredients to the dry.  Stir until combined. 

Heat a skillet (or two) to medium high on the stove top.  Spray with cooking spray.  When hot, add about 1/2 cup of the batter to the skillet.  Reduce the heat to medium.  Cook on that side until the bottom is evenly browned.  Flip over and cook until the other side is done and the center is cooked through. 

Repeat with the rest of the batter. 

Keep them warm in a 100 degree oven.  Serve with sliced fruit and syrup.