Toasted Coconut & Mango Pancakes

A very special breakfast dish for the best start to a hot summer day! Our Tropical Pancakes with Mango and Toasted Coconut is an easy recipe to follow and incredibly delicious! Coconut and mango are a perfect pair that takes you away to your favourite exotic holiday destination through the means of your tastebuds! Try our Mango Pancakes for your next summer breakfast!

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Breakfast Can Be The Most Exciting Meal Of The Day

Typically, for me, breakfast is a take-it-or-leave-it kind of meal. Likely because the majority of the fast breakfast foods (cereal, cornflake, wheat biscuits, oats…) are not very exciting to my tastebuds. Call me spoilt, but I don’t eat breakfast unless there’s something very special on offer.

And these tropical Toasted Coconut & Mango Pancakes is something I could never say no to. I’ll even go as far as to say that mango and toasted coconut is my favourite pancake topping (it even beats Fresh Strawberry Compote).

What Pancakes To Make?

We made some fluffy American-style pancakes, but you may choose to make your own favourite kind of pancake, whether it’s scotch pancakes, Poffertjes, or Japanese Style Souffle pancakes (which, I’ll admit I simply can’t master!). The deliciousness of this recipe is definitely in the topping. Toasting the coconut brings out the most wonderful nutty flavour, that goes incredibly well with the sweetness of the mango. The vanilla coconut cream adds a whole different layer of both flavour and texture!

If you’re ready to treat yourself to a very special breakfast, let’s jump into the recipe.

Ingredients

For the Pancakes

• egg: keep it fridge cold for the best results.
• milk: we used dairy milk, but you may substitute it with coconut, oat or cashew milk, for a dairy-free alternative.
• plain flour: also known as all-purpose flour.
• baking powder: not to be confused with bicarbonate of soda.
• caster sugar: can be replaced with white granulated sugar.
• butter: we used unsalted.

For the Topping

• desiccated coconut: unsweetened.
• icing sugar: also known as confectioners sugar or powdered sugar.
• coconut cream: from a tin or a carton. It’s the creamy bit that sets on top of tinned coconut milk.
• vanilla bean paste: we love Nielsen Massay.
• mango: make sure to use a ripe mango that is sweet and juicy for the best exotic mango pancakes!

Method: How to Make Tropical Pancakes?

Prepare the Toppings

In a large dry pan, add your desiccated coconut and dry-fry until lightly browned and aromatic. Remove from the pan immediately to prevent burning and leave to cool down whilst you make the cream and your pancakes.

In a small bowl, whip the fridge-cold coconut cream, icing sugar and vanilla extract together. Don’t confuse coconut cream with creamed coconut. For this recipe, you are looking for the white cream that sets on top in your coconut milk tin. Coconut cream is sometimes also sold in small cartons. If you are in the UK, you can buy it in ASDA, Sainsbury’s or OCADO.

Peel, stone and cut the mango into small cubes and set aside for later.

Make the Pancakes

Mix plain flour, baking powder, caster sugar and a pinch of salt in a bowl. Crack in an egg, melted (and cooled) butter and milk, and whisk to a smooth thick batter. Don’t let the batter sit – to maximise the lift from baking powder, the batter must be used immediately.

Heat a tablespoon of oil in a large, non-stick frying pan over medium heat. Spoon a large tablespoon of batter per pancake leaving space in between because the pancakes will spread as they cook. Cook the pancakes on one side for about 1-2 mins then flip them over and cook for a further minute. Repeat with the rest of the batter.

Serve these pancakes immediately with coconut cream, mango and toasted coconut on top. Enjoy!

Tips & Tricks For The Best Pancakes With Mango and Coconut

• Use the batter as soon as you mixed it! Baking powder should not be left to sit if you’re looking for fluffy pancakes.
• You can add ¼ teaspoon of bicarbonate of soda instead of baking powder to your pancake mix if you wish. Tropical Pancakes with bicarbonate of soda turn out even fluffier, in my opinion. But it’s just a personal preference to add baking powder – no matter how little bicarb I add, I can still smell and taste it…
• If you want to serve all pancakes at once, you can keep them warm in the oven as you go. Just preheat to 100°C and keep the pancakes covered with foil until you’re finished cooking.
• You can reheat any leftover pancakes in a toaster to enjoy the next day!
• Watch the coconut like a hawk when you toast it. It can burn really quickly.
• Keep the coconut cream in the fridge before using it for the best texture. It is easier to whip when cold too!

Other Delicious Breakfast Ideas

We love these Tropical Pancakes for a special breakfast treat! If you are looking for other special breakfast ideas, here are our top suggestions:

• Baked Eggs with Spinach & Smoked Salmon
• ‘All-Things-Green’ Shakshuka
• Blueberry Baked Oats | Plant-Based Breakfast
• Spicy Tofu Scramble | Vegan Breakfast

Recipe Card

Coconut & Mango Pancakes

A very special breakfast dish for the best start to a hot summer day! Our Tropical Pancakes with Toasted Coconut and Mango recipe is easy to follow and incredibly delicious! Coconut and mango are a perfect pair that takes you away to your favourite exotic holiday destination!

5 from 5 votes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Breakfast

Cuisine American, Caribbean

Servings 2 portions

Calories 411 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

For the Pancakes:

• 1 egg large, fridge cold
• 70 ml milk
• 70 g plain flour
• 1 teaspoon baking powder
• 1½ teaspoon caster sugar
• 15 g butter melted and cooled

For the Topping:

• 20 g desicatted coconut
• 10 g icing sugar
• 2 tablespoon coconut cream from a tin
• ½ teaspoon vanilla paste
• ½ ripe mango

Instructions

 

To Make the Toppings:

• In a large dry pan, add your desicated coconut and dry-fry until lightly browned and aromatic. Remove from the pan immediately to prevent burning and leave to cool down whilst you make the cream and your pancakes.
• In a small bowl, whip the coconut cream, icing sugar and vanilla extract together.
• Cut the mango into small cubes and set aside for later.

To Make the Pancakes:

• Mix flour, baking powder, caster sugar and a pinch of salt in a bowl.
• Add an egg, melted (and slightly cooled) butter and milk, and whisk to a smooth thick batter.
• Heat a tablespoon of oil in a large, non-stick frying pan over medium heat. Spoon a large tablespoon of batter per pancake leaving space in between, as the pancakes will spread as they cook. Cook the pancakes on one side for about 1-2 mins then flip them over and cook for a further minute. Repeat with the rest of the batter.
• Serve these pancakes immediatelly with coconut cream, mango and toasted coconut.

Nutrition

Calories: 411kcalCarbohydrates: 49gProtein: 9gFat: 21gSaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 318mgPotassium: 313mgFiber: 4gSugar: 18gVitamin A: 935IUVitamin C: 19mgCalcium: 191mgIron: 3mg

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