Go Back
+ servings
stack of mango pancakes topped with blueberries and mango
Print Recipe
5 from 6 votes

Mango Pancakes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: mango pancakes
Servings: 4
Calories: 157kcal
Author: Alison Corey


  • 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


  • 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.



  • 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.


Calories: 157kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 703mg | Potassium: 162mg | Fiber: 4g | Sugar: 9g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 268mg | Iron: 1mg