Tropical Vacation Mango Pancakes
on Jul 12, 2020, Updated Jan 27, 2022
This post may contain affiliate links.
Brighten up your vegan pancake game with these light and fluffy mango pancakes topped with fresh kiwi, ripe banana slices, and toasted coconut flakes.
These pancakes taste something like a I’d order before heading out to the beach on a warm summer vacation, but since we’re all spending a lot of time at home these days, I thought these pancakes would be a nice way to bring the vibrant flavors of summer indoors ☀️
- they’re light and fluffy without eggs or dairy 🥞
- lightly spiced with cinnamon, nutmeg, and vanilla to compliment the mango 👩🏻🍳
- meal prep and freezer friendly ❄️
- really versatile! Top with tropical fruit, tahini or almond butter, and a dash of maple syrup (like I did above) or serve with my All Natural Mango Syrup to enhance the mango flavor 🥭
Tropical Vacation Vegan Pancakes
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp kosher salt
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
Wet Ingredients
- 2 1/4 cups almond milk or (carton not canned) coconut milk, unsweetened
- 2 tbsp apple cider vinegar
- 1/2 cup mashed mango, I blend or mash thawed frozen mango chunks
- 2 tsp vanilla extract
- 2 tbsp maple syrup
- 2 tbsp melted coconut oil, preferably refined but see notes below 🙂
For cooking
- refined coconut oil for the pan
Instructions
- In a large mixing bowl, combine all of the wet ingredients except the coconut oil. Stir to combine and set aside.
- In another mixing bowl, combine all of the dry ingredients and whisk to combine. Then graudally add to the wet ingredeints and mix until combined.
- Add the coconut oil, mix, and let the batter rest for 10-15 minutes so that the vinegar and baking soda have time to create air bubbles. Those bubbles = fluffy, delicious pancakes so don't skip this step! In the meantime, you can slice your fruit for toppings or just do what I do: pour a cup of coffee and watch some TV while I wait for the kitchen timer to go off 🙂
Cooking the Pancakes
- Warm a large non-stick skillet over medium heat. Spray or grease lightly with some coconut oil and ONCE WARM, add in about 1/4 cup of pancake batter per pancake. I usually fit in the pan at a time. See the Notes below to learn why the temperature in the pan makes a big difference 🙂
- Let the pancakes rest undistrubed for 3 minutes or until the edges are lighly golden and lots of there's lots of air bubbles on the surface of each pancake. Then gently flip and cook for an addition 2-3 minutes or until the pancake is cooked through and golden brown.
- Repeat with the remaining batter, lowering the heat as needed in between pancakes.
Serve
- I like serving these pancakes with sliced bananas and some toasted coconut but really any fruit you have on hand will be delicous. Sometimes I add kiwi or sliced grapes if I have them. Strawberries are good too! Use what you have and then spirnkle on some toasted coocnut flakes.
- Finish your masterpeice with a drizle of maple syrup – and maybe a touch of salted tahini, almond butter, or a pat of vegan butter if desired – and voila! Your vacation-on-a-plate of a breakfast is complete! So Summery and tropical and delicous. I hope you enjoy!
If you have any leftover batter, you can keep it in the fridge for a day or two. Just add an extra splash of almond milk to thin it out again.
These pancakes freeze really well too! Just let the cooked pancakes cool completely, then freeze in a single layer and store for up to 6 months. Reheat in the oven or toaster oven.
Hi there! I’m not seeing the Notes section (regarding refined coconut oil and pan temperature). Thank you!
Hey 😊 The refined coconut oil is important because virgin coconut oil will impart a coconut flavor. The refined is much more neutral, which allows the other flavors to shine. And the temperature is important because if the pan is too high or you don’t let them cook for long enough, they get a bit doughy in the center, so low and slow is the best bet. Hope that helps! Thanks for your question!