Although pancakes are a staple in our household, it’s easy to grow tired of them. You must try these mango pancakes if, like me, you are bored with pancakes. They are essentially a brunch disguised as a tropical vacation, all in your own home! The only difference between this recipe and others is the addition of mango. Additionally, a bonus mango compote recipe is included for topping pancakes. Of course, it’s optional, but it’s so good that I really don’t suggest skipping it.
Although mango pancakes are a great option for a weekend breakfast, you can always pre-cook them and store them in the refrigerator (or freezer) for whenever you need them if you have a craving for them during the week.
Fresh Vs Frozen Mango
While I usually recommend using fresh mango, if you have some frozen mango that needs to be used up, go ahead and use it! If you use frozen mango, let it thaw for an hour before making the pancakes so it doesn’t freeze and cause the batter to cook unevenly. You can also use any leftover liquid to make a mango compote!
Do I Have To Use Coconut Milk?
Since coconut milk goes so well with mango’s exotic flavor, I used it in this recipe. Having said that, if coconut is not your preferred flavor, you can easily replace it with any milk, whether it is dairy-free or not! Although I also like to use oat milk, some people are strict sticklers for using dairy milk in their pancakes.
Can I Make This Recipe The Night Before?
While the mango compote can be made the night before, I would not recommend making the batter the night before. Baking powder begins to work immediately, so waiting too long to cook the pancakes may result in a ruined batter! Cook the pancakes ahead of time and reheat in the microwave or toaster oven for quick pancakes at any time. The pancakes freeze beautifully as well!
Can I Use Other Fruit Besides Mango?
Despite the fact that the mango is the star of the show in these pancakes, you can use up any other fruit you like or have on hand; the recipe won’t really change much, just the flavor. This might be a great way for you to eat more seasonal fruits!
Can I make this a gluten-free recipe?
You most certainly can! Nowadays’ gluten-free flours function so well that you can replace the same amount of conventional flour with them and your food will still taste fantastic. For the best results, I would advise using a gluten-free flour blend (typically it’s a combination of rice flour and tapioca flour, among other things).
Are these pancakes dairy-free?
Yes, this recipe is dairy-free! I used coconut oil and coconut milk because they complement the mango so well.
Prep Time: 10 minutes
Cook Time: 15 Minutes
Yield: 12 pancakes
For the pancakes:
- 1½ cups flour, sifted
- 1¼ cup coconut milk
- 1 egg
- 3 tbsp coconut oil
- 2 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 mango
For the mango compote:
- 1 mango
- 1 lemon, juiced
- 1 tbsp sugar (or honey)
- ¼ cup water
To prepare the mango compote, first. Mangoes should be cut into cubes. In a saucepan, combine the mango, water, lemon juice, and honey.
2. After the sauce comes to a boil, reduce the heat to low and let it simmer for 5 to 10 minutes. Place aside.
To make the pancakes, see 3. Sift your flour, then combine it with the salt, baking powder, and sugar in a sizable mixing bowl. Stir it up completely.
4. If necessary, melt the coconut oil and pour it into a medium bowl. Add the coconut milk, egg, and vanilla after it has cooled (but is still soft), and whisk to combine.
5. Combine the dry ingredients by adding the wet ones and whisking just until combined. Avoid overmixing your pancake batter; a few small lumps are acceptable.
6. While you cut the mango into small pieces, let the batter rest for 5 minutes. Save half of the chopped mango for a topping and add it to the batter.
7. Increase the heat to medium-high on a skillet (or griddle). When it’s nice and warm, reduce the heat to medium and pour 1/4 cup of batter into the skillet. Flip after cooking for a few minutes until golden brown on the other side.
8. To offer. Mango compote, freshly chopped mango, maple syrup, or coconut whipped cream are all delicious toppings for pancakes. Enjoy!