Mango and coconut are good friends and some of my favorite foods so why not pair them together in this Vegan 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.
Proper cooking surface temperature is keyIn order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.
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Vegan Coconut Mango Pancake Recipe13.5 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
1) Mix the coconut milk mixtureIn a medium bowl, whisk together the coconut milk, water and vanilla extract.
2) Whisk together the dry ingredientsIn a large bowl, combine the whole wheat flour, white flour, shredded coconut, sugar, baking powder, baking soda and salt.
3) Mix the batterAdd 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.
4) Bake the vegan pancakes to perfectionGrease 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. This recipe makes about 12 Vegan Coconut Mango Pancakes.
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Average user rating from: 1 user(s)
This recipe turned out very well. The richness and flavor of the coconut milk more then compensated for the lack of eggs or dairy. As a trained chef, recently turned vegan, I was very impressed with how well these turned out. I have already forwarded the recipe to several family and friends. Thank You...