Fresh Mango Pancakes
These Fresh Mango Pancakes are fruity, fluffy, lightly sweetened, and so easy to make.
Servings: 16 pancakes
Calories: 87kcal
Equipment
- food processor or blender
- flour sifter
- mixing bowl
Ingredients
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 (13.66 oz can) coconut milk
- 1 cup pureed mango approximately 1 medium mango
- 1 large egg
- 2 tablespoons granulated white sugar
- 2 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Instructions
- Sift together all of the dry ingredients (2 cups all-purpose flour, 3 teaspoons baking powder, and ½ teaspoon kosher salt) into a large bowl. Sifting the ingredients will help eliminate lumps.
- Microwave the 1 (13.66 oz can) coconut milk in a glass measuring cup for a few minutes to help melt the solids.
- Whisk together the wet ingredients (coconut milk, 1 cup pureed mango , 1 large egg, 2 tablespoons granulated white sugar, 2 tablespoons unsalted butter, and 1 teaspoon vanilla extract) in a separate bowl.
- Fold the wet ingredients into the dry ingredients, until just combined do not over mix.
- Allow the batter to rest for 15 minutes. Resting the batter allows the flour to absorb more moisture creating softer pancakes.
- Preheat a griddle or skillet to medium heat. Grease with a little butter or cooking spray.
- Pour ¼ cup portions of the batter onto the prepared griddle/skillet. Flip the pancakes when they are puffy and bubbles start to pop on top. Cook the second side for an additional 1-2 minutes until golden brown.
- Serve immediately or keep warm in the oven while you cook the remaining pancakes.
Notes
Make sure your baking powder is fresh. Old expired baking powder will create flat pancakes. Baking powder has a shelf life of 9-12 months. Usually, there is an expiration date printed on the canister. To test your baking powder add a teaspoon of baking powder to a glass of hot water. If it starts to fizz it is still good.
Sift or whisk the dry ingredients together to eliminate lumps.
The secret to fluffy pancakes is to not over-mix the batter. Over mixing causes too much gluten to form creating tough chewy pancakes.
For fluffier pancakes, after mixing the batter allow it to rest for 10 to 15 minutes while your skillet is preheating.
An electric griddle is my favorite way to cook pancakes because I can cook nine pancakes at one time. If you don’t have a griddle the pancakes can easily be cooked in a skillet on your stovetop.
Be patient when cooking pancakes. Don’t rush them on high heat, or flip them too early.
Keep cooked pancakes warm on a sheet pan in a 170°F (77°C) oven.
Storage: Leftover pancakes can be stored in the refrigerator for up to five days. Reheat the pancakes in the toaster or microwave.
Nutrition
Serving: 4pancakes | Calories: 87kcal | Carbohydrates: 15g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 157mg | Potassium: 39mg | Fiber: 1g | Sugar: 3g | Vitamin A: 170IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
