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!
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 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.
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.
As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!
How to Make Pancakes with Toasted Coconut?
To Make 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.
Peal, stone and cut the mango into small cubes and set aside for later.
To Make the Pancakes:
Mix plain flour, baking powder, caster sugar and a pinch of salt in a bowl. Crack in an egg, melted (and slightly 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 tbsp of oil in a large, non-stick frying pan over medium heat. Spoon a large tbsp 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 immediatelly with coconut cream, mango and toasted coconut. Enjoy!
We love these Tropical Pancakes for a special breakfast treat! If you’re are looking for other 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
Tropical Pancakes with Toasted Coconut and Mango
Ingredients
For the Pancakes:
- 1 egg large, fridge cold
- 70 ml milk
- 70 g plain flour
- 1 tsp baking powder
- 1½ tsp caster sugar
- 15 g butter melted
For the Topping:
- 20 g desicatted coconut
- 10 g icing sugar
- 2 tbsp coconut cream from a tin
- ½ tsp vanilla paste
- 1/2 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 tbsp of oil in a large, non-stick frying pan over medium heat. Spoon a large tbsp 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
