Mango and coconut are good friends and some of my favorite foods so why not pair them together in this Coconut Mango Pancake recipe? These vegan pancakes feature coconut milk, shredded coconut, mango chunks, just the right ratio of whole wheat flour and all-purpose flour and a touch of vanilla extract to further unify the flavors. It's the closest a pancake breakfast will ever get to feeling like a tropical paradise.
13.5 fluid ounces coconut milk (1 can regular, not light coconut milk)
¾ cup + 2 Tablespoons water
1 teaspoon vanilla extract
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup shredded coconut (unsweetened)
2 Tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup mango pieces, chopped to ½ inch
In a medium bowl, whisk together the coconut milk, water and vanilla extract.
In a large bowl, combine the whole wheat flour, white flour, shredded coconut, sugar, baking powder, baking soda and salt.
Add the coconut milk vanilla extract mixture from Step 1 into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the mango pieces.
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.
Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
Makes about 12 pancakes.