Who doesn’t love starting their weekend with warm, fluffy pancakes? It’s been my Saturday morning routine for a while now that I look forward to. I started experimenting with ingredients and found myself frequently adding mango to the pancake batter. I loved how tropical and sweet it made the pancakes taste.
This mango coconut pancake recipe is vegan, uses healthy ingredients, and can easily be made gluten-free by switching the flour. The hemp seeds add extra protein while the agave makes it taste extra sweet.
Reasons to Love this Recipe
Mango – Rich in vitamins, minerals, and antioxidants
Hemp seeds – High in protein, fiber, and healthy fatty acids
Coconut – Contains powerful antioxidants, full of fat, and has antibacterial effects
Plant-based milk – Opt for making your own or use an organic brand with limited added ingredients
Other Ingredients
Baking powder – Acts as a rising agent, resulting in light and fluffy pancakes
Agave – A natural sweetener made from the agave plant. Can substitute other sweeteners like coconut sugar or stevia
Salt – Add a pinch of salt
Flour – This recipe uses all-purpose flour, but feel free to substitute with gluten-free flour, oat flour, or any other flour you’d like to use instead.
Water – The key to fluffy vegan pancakes is to use a combo of water and plant-based milk. Using only plant-based milk creates pancakes that are heavier and chewier
Maple syrup – drizzle over the pancakes at the end before serving
Helpful Tips
- Avoid over stirring – a few lumps in the batter is okay!
- Add butter to the pan in between pancakes
- Double or triple the recipe to make extra pancakes to store and eat throughout the week
Coconut Mango Pancakes
Equipment
- mixing bowl
- measuring cups
- measuring spoons
- whisk
- pan
- spatula
Ingredients
- 1 mango (1 cup frozen)
- 2 tbsp hemp seeds
- 2-3 tbsp agave
- 1/2 cup shredded coconut
- 1 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 cup soy milk
- 1 tsp vanilla
Instructions
- In a mixing bowl, add sugar, flour, salt and baking powder. Combine ingredients using a whisk.
- Add plant-based milk, water, and vanilla to the same bowl.
- Whisk a little, until the ingredients have just combined (avoid overmixing!)
- Heat up a pan with butter while batter rests for 5-10 minutes
- Pour batter onto hot pan and cook on low heat for about 1 & 1/2 - 2 minutes on each side
- When a few bubbles have started to rise and the bottoms look golden brown, gently turn pancakes over and cook for an additional minute
- Once golden brown on both sides, transfer onto a plate and add extra mango, coconut shreds, and hemp seeds as toppings. You could also top with vegan butter and 100% maple syrup.
