Sweet tropical Mango Pancakes are simply delicious. Whole grain pancake batter is combined with mango puree and cinnamon to create a healthy, nutrient-rich pancake that’s light, fluffy, and vegan.
These Mango Pancakes are inspired by my California days. They’re light and fluffy, with warm tropical flavors. Yet, in my opinion, they’re even better than the ones from the diner.
They’re whole grain, dairy-free, egg-free, vegan, and plant-based! A perfect plant-based breakfast idea!
Why You’ll Love these Mango Pancakes
- Light and fluffy
- Whole Grain
- Naturally sweetened
- Dairy-Free
- Egg Free
- Vegan
- Plant-Based
- Gluten-free option
- Tropical flavors
- Quick and Easy
- Simple ingredients
Ingredients and Notes
Whole Wheat Flour or White Whole Wheat Flour-Using whole wheat flour or white whole wheat flour increases the overall fiber, making this a nutritious breakfast.
Organic Coconut Sugar or Organic Cane Sugar-Coconut sugar is considered to be an unrefined sugar. It is often used in plant-based baking recipes for this reason. If you do not have coconut sugar you can use cane sugar instead.
Baking Powder-Baking powder helps to make these pancakes fluffy. Unlike baking soda, it does not need an acid to activate.
Salt-Salt is used in baking to help get an even bake. It controls the fermentation process of the yeast which also helps create an even golden brown color.
Nutmeg-Adding some additional spices to these pancakes really enhances their flavor. Nutmeg has a strong aroma. A little goes a long way. It is slightly sweet and nutty.
Ginger-Ginger has a zesty bite, yet it’s also warm and sweet. This spice pairs nicely with mango.
Cinnamon-Sweet cinnamon is slightly spicy adding a balance to the sweetness of the mango.
Almond Milk-Use unsweetened almond milk to reduce overall sugar and control the balance of sweetness in these pancakes. You can also substitute another unsweetened dairy free milk.
Apple Cider Vinegar-Adding apple cider vinegar to dairy free milk creates vegan buttermilk. This extra tang helps create the light fluffy texture of these pancakes.
Vanilla Extract-The vanilla extract is a flavor enhancer. It helps bring out the sweetness of the mango, and the distinct bite of the spices.
Chia seeds-Ground chia is combined with water to create a paste that mimics an egg. It helps to bind the ingredients together, and also adds some healthy Omega-3s.
Mango-Using half a cup of mango to fold inside the pancakes gives these pancakes their tropical flavor and sweetness. Use a little extra to cube and place on top.
Optional Ingredients
Desiccated Coconut-Sprinkle some sugar-free desiccated coconut on top for added tropical flavor and texture.
Blueberries-Top with fresh blueberries for added color and sweetness.
How to Make Mango Pancakes – Step by Step
Step 1: In a coffee grinder or spice grinder, grind 1 tablespoon of chia seeds. In a small bowl whisk together with ¼ cup of water. Allow to sit for 5 minutes. The paste will thicken and become gloppy.
Step 2: Slice and peel mango. Chop into cubes. Puree one cup of mango cubes in the food processor. Depending on the ripeness of your mango you may end up with a liquid texture, or a finely chopped texture.
Note: If you do not have a food processor, finely dice the mango.
Step 3: Add whole wheat flour, sugar, baking powder, salt, nutmeg, ginger, and cinnamon in a large bowl. Whisk together to combine.
Step 4: In a medium-size bowl combine almond milk, apple cider vinegar, and vanilla. Whisk until well combined.
Step 5: Pour wet ingredients into dry ingredients. It’s okay if the batter is a little lumpy. Add pureed mango. Fold to combine. Allow the batter to rest for 10 minutes while skillet heats. This will allow the batter to fluff and expand which creates a light fluffy texture.
Step 6: Heat skillet to medium-high. Melt 1 teaspoon coconut oil in the pan. When the skillet is warm, add ⅓ cup of batter. Using the back of the measuring cup evenly spread the batter.
Cook on the first side for about 3-4 minutes or until batter bubbles, flip the pancake. Cook for an additional 1-2 minutes or until golden brown on both sides.
Note: I’m able to fit about 3 pancakes on my skillet at a time. The batter makes 7-8 pancakes.
Expert Tips for Perfect Mango Pancakes
- It’s not necessary to make these pancakes with a food processor, but it does make pureeing or finely chopping them easier. If you do not have a food processor you can use a blender, or chop into fine pieces with a knife.
- For a light fluffy pancake allow the batter to sit for 10-15 minutes while pan is heating. The batter will fluff and bubble.
- Make sure skillet is heated before adding batter.
- Use a measuring cup to get even pancakes.
- Spread the batter on the skillet using the back of the measuring cup for even circles.
- Cook first side for 3-4 minutes or until batter bubbles and bottom is golden brown. Cook on the second side for 1-2 minutes.
Recipe FAQS
The secret to regular fluffy pancakes is all about the way you add the eggs. It is recommended to add the egg yolks first, and then allow the batter to rest. Later add the egg whites and whip them together until stiff peaks form. However, this recipe doesn’t use eggs because it is vegan. So how do you get fluffy vegan pancakes? It’s all about the leavening agent. In these pancakes, both baking powder and apple cider vinegar help to bring air into the batter, which results in a fluffier pancake. I also recommend allowing the batter to rest for a minimum of 10 minutes.
If your pancakes have a gummy texture it may be due to several factors. If the batter is overmixed, you didn’t allow the batter to rest, the skillet was too hot causing the pancakes to cook too quickly, or the batter is not thick enough. Be sure to follow the recipe to make sure you get the right texture. Then mix the ingredients until just combined. Allow the batter to rest for 10 minutes, then cook the pancakes on medium heat.
You most certainly can use a mango compote in this recipe instead of creating a mango puree. A compote is made with stewed fruit that has been combined with fruit juices, and sugar, to create a sweet. Since compotes have added sugar from the juice and sugar, you don’t need any additional sugar to the recipe. If you already have a compote, go ahead and use it. I recommend ½ a cup.
Variations
No Oil-If you want to avoid the coconut oil added to the pan, use a good nonstick skillet. After adding the teaspoon of oil to the first batch of pancakes I don’t add any additional oil for the next few batches. I find my pancakes don’t need the additional oil.
Gluten-Free-Use 1 cup of a gluten-free flour blend. I suggest Bob’s Red Mill 1:1 flour.
No Spices-If you don’t have nutmeg or ginger on hand, you can add ½ teaspoon more cinnamon, or leave it out altogether.
No chia seeds-Add an additional ¼ cup of dairy-free milk.
Serving Suggestions
Top with Fruit: Top with fresh mango pieces, blueberries, or any other fruit you enjoy.
Coconut: Sprinkle some shredded coconut on top for a tropical flavor.
Maple Syrup: Pancakes are hardly pancakes without maple syrup. Although these pancakes are sweet on their own, a little drizzle of maple syrup gives them a finishing touch.
Store and Keep
Refrigerator: Store pancakes in an airtight container in the refrigerator for up to 4 days. When ready to eat, reheat in the microwave for a few seconds until warmed through.
Freezer: You can freeze these pancakes too. Store in a freezer-safe bag, Make sure all air is out. Will keep in the freezer for up to 3 months. When ready to eat take out and reheat in the microwave.
More Mango and Pancake Recipes!
If you made this recipe, please comment below and leave a ⭐️ rating. You can also follow me on Instagram, Pinterest, and Facebook, for more family-friendly vegan recipes!
Mango Pancakes
Equipment
- Pancake Turner
- food processor optional
Ingredients
- 1 tablespoon chia seeds ground
- ¼ cup water
- 1 cup whole wheat flour
- 2 tablespoon coconut sugar or cane sugar
- 1 tbsp baking powder
- ½ teaspoon salt
- 1 cup unsweetened almond milk or other dairy free milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ tsp nutmeg
- ¼ teaspoon ginger
- ½ tsp cinnamon
- ½ cup mango puree
- 1 teaspoon coconut oil
Optional Toppings
- 2 tablespoon desiccated coconut
- ¼ cup blueberries
- maple syrup
Instructions
- In a coffee grinder or spice grinder, grind 1 tablespoon of chia seeds. In a small bowl whisk together with ¼ cup of water. Allow to sit for 5 minutes. Paste will thicken and become gloppy.
- Slice and peel mango. Chop into cubes. Puree one cup of mango cubes in the food processor. Depending on the ripeness of your mango you may end up with a liquid texture, or a finely chopped texture. If you do not have a food processor, finely chop the mango.
- Add whole wheat flour, sugar, baking powder, salt, nutmeg, ginger, and cinnamon in a large bowl. Whisk together to combine.
- In a medium size bowl combine almond milk, apple cider vinegar, and vanilla. Whisk together to combine.
- Pour wet ingredients into dry ingredients. It's okay if the batter is a little lumpy. Add chopped mango. Fold to combine.
- Heat skillet to medium-high. Melt 1 teaspoon coconut oil in the pan. When skillet is warm, add ⅓ cup of batter. Using the back of the measuring cup evenly spread the batter. When the batter bubbles, about 3-4 minutes. Flip the pancake. Cook for an additional 1-2 minutes or until golden brown on both sides.
Video
Notes
- For a light fluffy pancake allow the batter to sit for 10-15 minutes while the pan is heating. The batter will fluff and bubble.
- Make sure the skillet is heated before adding batter.
- Use a measuring cup to get even pancakes.
- Spread the batter on the skillet using the back of the measuring cup for even circles.
- Cook first side for 3-4 minutes or until batter bubbles and bottom is golden brown. Cook on the second side for 1-2 minutes.
Loved this recipe except I wasn’t sure when to add the chia seeds. I just mixed them in at the end.
You would add the chia seeds with the rest of the wet ingredients.
you do not include the chia seeds in the ingredients.
Thank you for bringing that to my attention. The recipe has been edited to include the chia seeds and water in the recipe card.
Great recipe, very yummy healthy breakfast to start the morning right so thank you
Yum! My son will love to have this for breakfast! Your Mango Pancakes looks really mouthwatering and so delicious!
I’m making these in the morning. I can’t wait to try these!
I’ve never had mango with my pancakes but I’m loving this! Such a great idea!
I love pancakes but I have never tried mango pancakes before – these sound absolutely incredible and such a healthy breakfast option!
We LOVE mangos in our house but I never thought to make mango pancakes. This is such a brilliant idea and yummy recipe!