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.
When I lived in Los Angeles many years ago when my husband and I were still newly weds, we frequented a diner that served every type of pancake you could imagine.
This was before kids, when we slept until 10AM, and indulged in a leisurely brunch on a Saturday morning.
Those days are far behind us now, as we are awoken every single day at 6:30 without fail by our oldest who just can’t seem to contain his excitement for the day!
While I dream of those lazy weekend mornings, and quiet intimate brunches with my husband, I don’t have to just dream of those pancakes. I can make them!
Back then I was not vegan, but I was vegetarian, so the pancakes were where it was at for me! I’ve always loved light fluffy pancakes with creative toppings and ingredients.
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 You’ll Need
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 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.
Water-Water is used to combine with the ground chia seeds to create a paste.
Mango-Using half a cup of mango to fold inside the pancakes gives these pancakes it’s 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.
Tools and Equipment You’ll Need
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.
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. 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 purred mango. Fold to combine. Allow to sit for a few minutes while skillet heats. This will allow the batter to fluff and expand which creates the light fluffy texture.
Step 6: Heat skillet to medium-high. Melt 1 tsp 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.
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. Batter makes 7-8 pancakes.
Variations
No Oil-If you want to avoid the coconut oil added to the pan, use a good non stick skillet. After adding the tsp 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 tsp more cinnamon, or leave out all together.
No chia seeds-Add an additional ¼ cup of dairy free milk.
How do you store and keep Mango Pancakes?
Store pancakes in an air tight container in the refrigerator for up to 4 days. When ready to eat, reheat in the microwave for a few seconds until warmed through.
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.
Top Tips for Making the Perfect Mango Pancakes
- 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.
Check out these other pancake and mango recipes!
- Vegan Whole Wheat Pancakes
- Vegan Protein Pancakes
- Mango Cucumber Salad
- Mango Dressing
- Mango Banana Smoothie
If you’ve tried this Mango Pancake recipe, please rate it and let me know how it turned out. You can also follow me on Facebook, Instagram, and Pinterest for more vegan plant-based family recipes your whole family will enjoy!
Mango Pancakes
Ingredients
- 1 tbsp chia seeds ground
- ¼ cup water
- 1 cup whole wheat flour
- 2 tbsp coconut sugar or cane sugar
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup unsweetened almond milk or other dairy free milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- ¼ tsp nutmeg
- ¼ tsp ginger
- ½ tsp cinnamon
- ½ cup mango puree
- 1 tsp coconut oil
Optional Toppings
- 2 tbsp 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 tsp 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 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.
We LOVE mangos in our house but I never thought to make mango pancakes. This is such a brilliant idea and yummy recipe!
I love pancakes but I have never tried mango pancakes before – these sound absolutely incredible and such a healthy breakfast option!
I’ve never had mango with my pancakes but I’m loving this! Such a great idea!
I’m making these in the morning. I can’t wait to try these!
Yum! My son will love to have this for breakfast! Your Mango Pancakes looks really mouthwatering and so delicious!
Great recipe, very yummy healthy breakfast to start the morning right so thank you
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.