Description
Mango Coconut Pancakes are a delightful tropical breakfast treat, combining the sweetness of ripe mango with creamy coconut milk.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup ripe mango, diced
- 1/4 cup shredded coconut (unsweetened)
- Butter or oil for cooking
Instructions
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, mix the coconut milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in the diced mango and shredded coconut.
- Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Remove from the skillet and keep warm while you cook the remaining pancakes.
Notes
- For a tropical twist, add a tablespoon of lime zest to the batter.
- You can substitute the mango with other fruits like pineapple or banana for different flavors.
- Serve with a drizzle of maple syrup or a sprinkle of powdered sugar for an extra touch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: Tropical
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 6g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg