Description
Coconut mango pancakes airy fluffy stacks with coconut milk ripe mango salsa 20min prep easy swaps for glutenfree kidfriendly brunch staple
Ingredients
Scale
- 1 1/2 cups all-purpose flour (swap 1:1 gluten-free flour for GF)
- 2 tbsp granulated sugar (or honey/coconut sugar)
- 1 tbsp baking powder
- 1/2 tsp fine salt (reduce to 1/4 tsp if using kosher salt)
- 1 cup canned coconut milk, well-shaken
- 1/2 cup shredded or desiccated coconut (toasted optional)
- 2 large eggs (or 2 flax eggs for vegan)
- 2 tbsp melted butter or neutral oil (coconut oil optional)
- 1 tsp vanilla extract (or lime zest)
- 1 ripe mango, diced (or thawed frozen mango)
- Zest of 1 lime (optional)
- Butter or oil for the pan
Instructions
- Whisk dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl, whisk the coconut milk, eggs, melted butter (or oil), and vanilla until smooth.
- Fold together gently: Pour the wet mix into the dry and stir just until combined—some small streaks of flour are fine. Fold in the shredded coconut and lime zest; avoid overmixing.
- Add the mango: Fold the diced mango into the batter carefully so the fruit stays in chunks. If very juicy, pat pieces dry first.
- Let the batter rest: Set the batter aside for about 10 minutes so the baking powder activates and the coconut hydrates; it should thicken slightly.
- Heat the skillet: Warm a nonstick or cast-iron skillet over medium heat and brush with a little butter or oil. A drop of batter should sizzle gently when ready.
- Spoon and cook: Spoon 1/4-cup portions onto the skillet. Cook until bubbles appear across the surface and the edges look set—about 2–3 minutes.
- Flip and finish: Flip carefully and cook 1–2 minutes more until the underside is golden and the center springs back to the touch.
- Keep warm and serve: Transfer pancakes to a warm plate in a low oven (200°F / 95°C) while you finish the batch. Serve stacked with mango, coconut yogurt or whipped cream, and a drizzle of maple syrup.
Notes
Fluffy, fragrant coconut pancakes studded with sweet mango and a hint of lime zest — a bright, tropical brunch recipe that’s easy to pull together with pantry staples.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch
- Method: Pan-fry
- Cuisine: International
Nutrition
- Calories: 250 kcal
- Sugar: 9 g
- Fat: 14 g
- Carbohydrates: 28 g
- Fiber: 2.5 g
- Protein: 5 g
Keywords: coconut pancakes, mango pancakes, tropical pancakes, brunch recipe, coconut mango pancakes