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–+ servings
Maya

Mango Coconut Pancakes: A Tropical Flavor Delight!

Mango Coconut Pancakes are a delightful tropical breakfast treat, combining the sweetness of ripe mango with creamy coconut milk.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tropical
Calories: 220
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. In another bowl, mix the coconut milk, egg, and vanilla extract until smooth.
  3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay.
  4. Gently fold in the diced mango and shredded coconut.
  5. Heat a non-stick skillet or griddle over medium heat and add a little butter or oil.
  6. 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.
  7. Flip the pancakes and cook for another 2-3 minutes until golden brown.
  8. Remove from the skillet and keep warm while you cook the remaining pancakes.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 30gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 4gCholesterol: 30mgSodium: 200mgFiber: 1gSugar: 6g

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.

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