Mango Pancakes
Pancakes are a staple in our home, but it’s easy to get bored with them, right? If you are in a pancake rut like I was, you have to try these mango pancakes! They’re basically a tropical vacation masquerading as brunch, all in your own kitchen!
This pancake is as simple and easy as any other pancake recipe, just with mango. There’s also a bonus mango compote recipe to use as your pancake topping! It’s optional, of course, but it’s so delicious that I really don’t recommend skipping it.
Mango pancakes are a great option for a weekend breakfast, but if you’re craving them during the week, you can always pre-cook them and keep them in the fridge (or freezer) for whenever you want them.
Even when you add the extra time to make the mango compote, this recipe only takes 25 minutes, tops! Plus the only equipment you’ll need is a mixing bowl, whisk, and a skillet (or griddle).
Fresh Vs Frozen Mango
While I usually say that fresh is best, if you have some frozen mango that needs to be used up, use it!
If you are using frozen mango, however, I would let it thaw for an hour before making the pancakes so it doesn’t freeze the batter and cook funny. This way you can use any excess liquid to add to your mango compote, too!
Do I Have To Use Coconut Milk?
I chose coconut milk for this recipe because it compliments the tropical flavor of mango so well.
With that said, if coconut is not your flavor of choice, you can easily substitute it with any milk you’d like, dairy-free or not! Some people are strict sticklers for dairy milk in their pancakes, but I also like to use oat milk.
Can I Make This Recipe The Night Before?
While you can make the mango compote the night before, I would not suggest making the batter the night before. Baking powder starts to work immediately, so waiting too long to cook the pancakes could seriously mess up your batter!
You can, however, cook the pancakes ahead of time and heat them up in the microwave or toaster oven for quick pancakes anytime. The pancakes also freeze beautifully, too!
Can I Use Other Fruit Besides Mango?
While the mango is the star of the show for these pancakes, you can definitely use up any other fruit you like or have on hand — it won’t change the recipe that much, really, just the flavor.
This could be a great way to incorporate more seasonal fruits into your diet!
Can I make this a gluten-free recipe?
You absolutely can! The great thing about gluten-free flours these days is they work so well that you can substitute the same amount of regular flour for gluten-free flour and whatever you’re making will still taste amazing!
I would recommend using a gluten-free flour blend (usually it’s a mix of rice flour and tapioca flour, among other things) for the best results.
Are these pancakes dairy-free?
Yes, this is a dairy-free recipe! I used coconut oil and coconut milk because it’s such a great flavor pairing with the mango.
Mango Pancakes
Prep Time: 10 minutes
Cook Time: 15 Minutes
Yield: 12 pancakes
Ingredients
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
Instructions
1. To make the mango compote. Chop up the mango into cubes. Add the mango, water, lemon juice, and honey to a saucepan.
2. Bring the sauce to a boil, then bring the heat down to low and simmer for 5-10 minutes. Set aside.
3. To make the pancakes. Sift your flour and add it to a large mixing bowl, along with the baking powder and salt. Whisk it thoroughly.
4. Melt the coconut oil, if needed, and add it to a medium bowl. Once it is cool (but still soft), add the coconut milk, egg, and vanilla and whisk until evenly combined.
5. Add the wet ingredients to the dry ones and whisk until just combined. Be careful not to overmix your pancake batter — some small lumps are okay!
6. Let the batter rest for 5 minutes while you chop the mango into small pieces. Add half the chopped mango to the batter and save the rest for a topping.
7. Heat a skillet (or griddle) to medium-high heat. Once it’s nice and hot, turn it down to medium heat and add a ¼ cup of batter to the skillet. Cook for a few minutes until golden brown on one side, then flip.
8. To serve. Top your pancakes with mango compote, fresh chopped mango, maple syrup, or coconut whipped cream. Enjoy!
Mango Pancakes
These mango pancakes are basically a tropical vacation masquerading as brunch, all in your own kitchen! Plus they're super easy to make.
Ingredients
For the mango compote:
- 1 mango
- 1 lemon, juiced
- 1 tbsp sugar (or honey)
- ¼ cup water
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
Instructions
1. To make the mango compote. Chop up the mango into cubes. Add the mango, water, lemon juice, and honey to a saucepan.
2. Bring the sauce to a boil, then bring the heat down to low and simmer for 5-10 minutes. Set aside.
3. To make the pancakes. Sift your flour and add it to a large mixing bowl, along with the baking powder and salt. Whisk it thoroughly.
4. Melt the coconut oil, if needed, and add it to a medium bowl. Once it is cool (but still soft), add the coconut milk, egg, and vanilla and whisk until evenly combined.
5. Add the wet ingredients to the dry ones and whisk until just combined. Be careful not to overmix your pancake batter — some small lumps are okay!
6. Let the batter rest for 5 minutes while you chop the mango into small pieces. Add half the chopped mango to the batter and save the rest for a topping.
7. Heat a skillet (or griddle) to medium-high heat. Once it's nice and hot, turn it down to medium heat and add a ¼ cup of batter to the skillet. Cook for a few minutes until golden brown on one side, then flip.
8. To serve. Top your pancakes with mango compote, fresh chopped mango, maple syrup, or coconut whipped cream. Enjoy!
