Enjoy a sweet start to your day with the tropical flavors of coconut mango pancakes. Perfect for a weekend brunch or a special breakfast occasion, these pancakes are packed with nutritious ingredients that won’t make you feel guilty about indulging!
Ingredients
- 1 cup of whole-wheat flour
- 1/4 cup of shredded unsweetened coconut
- 1 tablespoon of baking powder
- 1/4 teaspoon of salt
- 1 tablespoon of coconut sugar (or sweetener of your choice)
- 1 cup of coconut milk (or your preferred milk)
- 1 large egg
- 1 teaspoon of vanilla extract
- 1 cup of fresh mango, peeled and diced
- Coconut oil or butter
Instructions
- Prepare the Batter:
- In a large mixing bowl, combine whole-wheat flour, shredded coconut, baking powder, salt, and coconut sugar. Mix well.
- In another bowl, whisk together the coconut milk, egg, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Add Mango:
- Gently fold in the diced mango pieces into the batter.
- Cook the Pancakes:
- Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or butter.
- Pour a quarter 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 the pancakes and cook for another 2 minutes, or until golden brown.
- Serve:
- Serve the pancakes warm with additional fresh mango slices, a sprinkle of shredded coconut, or a drizzle of pure maple syrup if desired.