Get ready to embark on a tropical taste adventure with our delightful Coconut Cream Mango Pancakes! Imagine fluffy pancakes infused with the creamy goodness of coconut milk and bursting with sweet, juicy mango pieces. Perfect for a weekend brunch or a special breakfast treat, these pancakes will transport your taste buds to a sunny paradise with every bite. Whether you're a seasoned chef or a kitchen novice, this easy-to-follow recipe will have you flipping pancakes like a pro in no time. Don't miss out on the chance to impress your family and friends with this mouthwatering dish that’s sure to become a favorite!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Tropical
Serves: 4 servings
Ingredients
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup coconut milk
- 1/2 cup diced mango
- 2 tablespoons sugar
- Butter for cooking
Instructions
- In a large mixing bowl, combine 1 cup of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk together until the dry ingredients are well mixed.
- In a separate bowl, pour in 1 cup of coconut milk and add 2 tablespoons of sugar. Stir until the sugar is fully dissolved in the coconut milk.
- Gradually pour the coconut milk mixture into the dry ingredients, stirring gently with a spatula or whisk until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1/2 cup of diced mango gently into the batter, ensuring the mango pieces are evenly distributed.
- Heat a non-stick skillet or griddle over medium heat and add a small amount of butter to coat the surface.
- Once the butter is melted and bubbling, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles start to form on the surface, approximately 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep warm while you repeat the process with the remaining batter, adding more butter to the skillet as needed.
- Serve the Coconut Cream Mango Pancakes warm, topped with additional diced mango, a drizzle of coconut milk, or your favorite syrup if desired.
Tips
- Use Fresh Ingredients: For the best flavor, opt for fresh, ripe mangoes. They will add natural sweetness and a vibrant color to your pancakes.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. A few lumps are perfectly fine and will result in fluffier pancakes.
- Control the Heat: Ensure your skillet is at the right temperature. If it’s too hot, the pancakes may burn before cooking through. A medium heat works best for even cooking.
- Experiment with Toppings: While diced mango and coconut milk are delicious, feel free to get creative with toppings! Consider adding whipped cream, toasted coconut flakes, or a sprinkle of lime zest for an extra zing.
- Keep Them Warm: As you cook each pancake, keep them warm in a low oven (around 200°F or 93°C) while you finish the batch. This way, they’ll be served hot and fresh!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 15mg
