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Tropical Pancakes

Tropical Pancakes with Toasted Coconut and Mango

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!
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Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast
Cuisine American, Caribbean
Servings 2 portions
Calories 411 kcal

Ingredients
  

For the Pancakes:

  • 1 egg large, fridge cold
  • 70 ml milk
  • 70 g plain flour
  • 1 tsp baking powder
  • 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

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