Ingredients
Scale
- 2 ripe mangos, peeled and diced
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- 1 cup milk (dairy or plant-based)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons melted coconut oil or butter
Instructions
- Peel and dice two ripe mangos into small pieces, setting aside half for topping later.
- In a large mixing bowl, whisk together all-purpose flour, baking powder, and granulated sugar until well combined.
- In another bowl, beat together milk, egg (or substitute), and vanilla extract until fully blended, then gradually add melted coconut oil or butter while stirring.
- Pour the wet ingredients into the bowl with dry ingredients and gently fold them together until just combined, then carefully fold in half of the diced mango pieces.
- Preheat a non-stick skillet over medium heat and lightly grease it with coconut oil or butter.
- Pour about 1/4 cup of batter onto the skillet for each pancake and cook until bubbles form on top (about 2-3 minutes), then flip gently using a spatula and cook for another 2-3 minutes until golden brown.
- Stack the pancakes high on a plate, top with remaining diced mango pieces and maple syrup if desired, garnish with fresh mint, and serve immediately.
Notes
Store leftover pancakes in airtight containers.
Reheat pancakes in microwave briefly.
Top with fresh mango slices.
Use ripe mango for sweetness.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Method: Stovetop
Nutrition
- Calories: 250 kcal
- Sugar: 8g
- Sodium: 200mg
- Fat: 10g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 25mg