Fluffy Coconut Mango Pancakes (Vegan+DF)
These coconut mango pancakes are fresh, naturally sweetened and packed with tropical flavor! The pancakes are drizzled with an easy mango sauce and the pancakes are stuffed with delicious, nutty coconut! They are also made with whole grains and packed with fiber to help keep you full for longer and and are the perfect fun twist to switch up your Sunday breakfast!
Other recipes you’ll love:
Carrot Cake Baked Oatmeal with High Protein Icing
Fluffy Vegan Sheet Pan Pancakes
Why you’ll love these coconut mango pancakes
- They are made with whole grains to keep you full for longer!
- They take 20 minutes to make!
- They’re naturally sweetened!
- They are drizzled with a delicious mango sauce!
- You can store leftovers in the freezer!
How to make your coconut mango pancakes
These easy coconut mango pancakes take less than 20 minutes to make!
First mix your dry ingredients in a bowl with a whisk until well combined. You’ll need whole wheat flour, baking powder, salt, coconut sugar and desiccated coconut.
Next, add your wet ingredients into the bowl. You’ll need coconut milk, olive oil and vanilla. Whisk to combine but be careful not to overmix or this will produce flat pancakes!
Cook your pancakes on a skillet over medium heat. I like to use a non-stick pan but if you do not have one make sure to use a touch of olive oil so the pancakes do not stick.
While your pancakes are cooking make your mango sauce! Just blend up one mango and add a splash of water if needed. You can also sweeten your mango sauce with some maple syrup if you prefer your sauce sweeter or add in some extra desiccated coconut for a thicker and more coconutty sauce!
Serve your pancakes with your mango sauce and enjoy!
Some tips from Steph
Use another flour! White flour, spelt flour and gluten free flour would all work in this recipe. You could also try oat flour but you would likely have to add more coconut milk as oat flour produces a much thicker consistency.
Make it gluten free! You can make this mango pancakes recipe gluten free by using a gluten free flour or spelt flour.
Make it oil free! You can make your mango breakfast pancakes oil free by simply omitting the oil! I like to add it for extra fluffiness but they will still work without the oil!
Make it refined sugar free! You can make this recipe refined sugar free by omitting the sugar and swapping it for 2 medjool dates. Just blend up the dates with the wet ingredients then mix the wet with the dry.
Adjust the sauce consistency! Try to blend your mango by itself first and add a splash of water only if needed. If your sauce is too thin you can add some extra desiccated coconut to thicken it up!
Storing your coconut mango pancakes
You can store your pancakes in the fridge for up to 5 days. Just make sure to store the sauce in a separate container so it doesn’t make the pancakes soggy. You can also freeze your pancakes and thaw them whenever you are ready to enjoy them!
Oher recipes you’ll love:
Healthy Vegan Cinnamon Rolls with Cashew Icing
Snickers Baked Oatmeal with High Protein Icing
Carrot Cake Baked Oatmeal with High Protein Icing
Fluffy Vegan Sheet Pan Pancakes
Healthy Gluten Free Vegan Breakfast Cookies
Want more FREE plant-based recipes?
Make sure to follow me on all my social platforms:
✨Instagram @That.VeganBabe
🍍TikTok @That.VeganBabe
💜Facebook @ThatVeganBabe
🍉Pinterest @ThatVeganBabe
Vegan Coconut Mango Pancakes
Ingredients
For the Pancakes
- 1½ cups Whole Wheat Flour
- 1½ tbsp Baking Powder
- ½ tsp Salt
- 2½ tbsp Coconut Sugar or other dry sugar
- ¼ cup Desiccated Coconut
- 2 cups Coconut Milk
- 2 tbsp Olive Oil
- 1½ tsp Vanilla
For the Mango Sauce
- 1 Blended Mango
- Optional: water as need to thin – desiccated coconut if needed to thicken – maple syrup if needed for extra sweetness
Instructions
- First add your dry ingredients into a large bowl. Whisk to combine.
- Add your wet ingredients on top and whisk to combine but be careful not to over whisk.
- Cook your pancakes over medium heat over a non-stick skillet. If you do not have a non-stick skilled use olive oil so they do not stick to your pan.
- Meanwhile blend up your mango to make the mango sauce. Add water if needed to thin and add desiccated coconut as needed to thicken to get your desired consistency. You can also add some maple syrup or other sweetener if you prefer your mango sauce to be sweeter.
- Drizzle on your mango sauce over your pancakes and enjoy!