Coconut Mango Pancakes Recipe

Imagine waking up to the sound of waves gently lapping the shore, a light breeze carrying the scent of tropical blooms through the open windows. Now, bring that to your breakfast table with Coconut Mango Pancakes. These fluffy, golden pancakes are infused with the subtle, nutty flavor of shredded coconut and topped with juicy, sweet chunks of fresh mango. It’s a family-friendly delight that will transform any ordinary breakfast into a special occasion. The sprinkling of toasted coconut flakes and a drizzle of coconut syrup add the perfect finishing touch. These pancakes are not just food; they are an experience. Gather your loved ones, roll up your sleeves, and let’s make some magic happen in the kitchen.

Recipe Summary

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Skill Level: Easy

Ingredients

• 1 ½ cups all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup shredded coconut, divided
• 1 egg
• 1 cup coconut milk
• 1 cup milk (or almond milk)
• 2 tablespoons vegetable oil
• 1 cup fresh mango, diced
• For garnish: extra mango chunks, toasted coconut flakes
• For serving: coconut syrup or maple syrup

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Add ¾ cup of the shredded coconut to the dry ingredients and stir to combine.
3. In a separate bowl, whisk the egg, coconut milk, regular milk, and vegetable oil until well combined.
4. Pour the wet ingredients into the dry ingredients, stirring just until combined. Be careful not to overmix; lumps are okay.
5. Gently fold in the diced mango.
6. Heat a non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or cooking spray.
7. Pour ¼ 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 and cook for another 2-3 minutes, or until golden brown on both sides.
8. Repeat with the remaining batter, keeping pancakes warm in a preheated oven at a low temperature if necessary.
9. Serve the pancakes topped with extra mango chunks, toasted coconut flakes, and a generous drizzle of coconut syrup. Enjoy!

Helpful Tips

• View more: If you like a bit more texture, add some chopped macadamia nuts to the batter.
• Ingredient substitutions: You can use canned or frozen mango if fresh is not available. Just make sure to thaw and pat dry before adding to the batter.
• Storage instructions: Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on a skillet over low heat.

Pairings

• Complement these pancakes with a side of crispy turkey bacon or chicken sausages.
• A fresh fruit salad with berries, kiwi, and pineapple would enhance the tropical essence of the meal.
• Enjoy these pancakes with a refreshing mint limeade or a simple glass of fresh orange juice.

At Zynahz, we believe that the kitchen is the heart of every home, a place where creativity flourishes, and family bonds are strengthened. We invite you to bring joy into your mornings with our Coconut Mango Pancakes Recipe. Try it out, and share your delightful results with us. Don’t forget to spread the love by sharing this recipe with friends and family. Explore more recipes, follow us on social media, and sign up for our newsletter for your daily dose of culinary inspiration. Let’s create memories, one delicious bite at a time.