Imagine biting into American-style soft and fluffy mango pancakes that are bursting with exotic flavour! These homemade eggless mango and coconut pancakes are made from mango pulp and desiccated coconut for a breakfast recipe that is not too sweet so that you can generously load up on toppings!
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The BEST Mango and Coconut Pancakes without egg
Breakfasts will never be the same again once you have tried this easy mango pancake recipe. A stack of light, soft and fluffy pancakes has to be one of the best sights in the mornings!
Most weekends if I decide to make pancakes, I tend to go for something healthy like eggless buckwheat pancakes topped with fresh fruit but occasionally I love to indulge and these ones definitely hit the right spot!
I top these pancakes with freshly chopped mangoes and a drizzle of mango and passionfruit sauce. Sinful, I know.
But what if you crave mango pancakes out of season? Don’t worry, it is totally normal. Just use frozen mango chunks or stick to tinned mango pulp.
If you’re opening a tin of mango pulp to make these pancakes, use leftovers to make our readers favourite Mango Badam Coconut Ladoo , Mango Peda or Gujarati Fajeto . Truly these mango recipes are the best!
Reasons you will love this recipe:
- Easy to make
- Soft and fluffy
- Easy to convert to vegan mango pancakes
- Perfect for breakfast, brunch or dessert
- Bursting with exotic mango and coconut flavours
- Uses easy to find ingredients
- SO much better than shop-bought pancake mix!
Mango – the star of the show! In this recipe, we can incorporated mango flavours into the batter itself and as a topping in two different forms. This results in golden summery flavoured pancakes that are full of mango flavour in every single bite. During Indian mango season, I like to use Alphonso or Kesar Mangoes. Kesar mango tends to be softer and mushier so if you want perfect mango chunks, I would suggest using alphonso.
Coconut – coconut and mango are undoubtedly a match made in heaven! I have used desiccated coconut here.
Plain flour – we have used all purpose flour
Milk – we used whole milk
Yogurt – you can use either natural yogurt or mango flavoured yogurt. If you use sweet yogurt, use less sugar.
(we did not have buttermilk so used a mix of milk and yogurt)
Sugar – we used regular granulated sugar.
Baking powder – make sure it is fresh
How to make no fail eggless mango pancakes + tips
These pancakes are so easy to make, perfect for a lazy morning!
The first step is to make the batter.
Mix together all of the dry ingredients
To make the wet mixture, whisk most of the milk with the yogurt then add the mango pulp.
Add the dry mixture to the wet and whisk. Add the remaining milk to achieve a slightly thick but pourable consistency.
I forgot to take a shot of pourable batter in a bowl.
Make sure you don’t over mix, leave it slightly lumpy otherwise pancakes will turn out to be hard, chewy and dense.
Heat a skillet or frying pan on medium heat and brush with a little oil.
Spoon the batter into the pan and allow it to spread – if it spreads too easily add a little more flour to the batter or if it seems too thick, add more milk.
Once bubbles appear on the surface and the edges look cooked, flip the pancakes over and allow to cook
If the pancakes brown on the outside but remain undercooked inside, lower the heat.
Use non dairy milk and vegan yogurt. Coconut dairy alternatives will work well due to their flavour
Yes, make gluten free pancakes using buckwheat flour
We have served these pancakes with fresh mango chunks and a mango and passionfruit sauce made by mixing tinned mango pulp and the flesh of a passionfruit. You could also add whipped cream
Keep the pancakes warm by placing in a tea towel. This allows some steam to escape preventing the pancakes from going soggy.
The reaction of the raising agent and the acid in the buttermilk is what leads to the pancake batter becoming fluffy.
You can make these pancakes healthier by substituting the plain flour for amaranth or buckwheat flour. You could add a natural sweetener rather than sugar but the mango pulp will still contain some sugar.
More Mango Mania!
- Mango and Coconut Eggless Cheesecake
- Gujarati Mango Kadhi
- Homemade Mango Pulp
- Vegan Mango Mess
- Mango Passion fruit Melting Moments
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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Mango Pancakes with Coconut Eggless
- Balloon whisk
- Skillet/griddle/frying pan I used 6 inch
Mango and Coconut Pancake
- 2 cup all purpose flour sifted
- 2 tbsp desiccated coconut
- ¾ cup mango pulp
- ½ cup yogurt we used mango and passion fruit yogurt
- 1 cup milk whole
- 2 tbsp sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- Pinch salt
- 3-4 tbsp oil or butter
- ½ cup mango pulp
- 1 cup mango cut
- ⅛ cup passion fruit pulp (optional)
- Few mint leaves
- In a big mixing bowl add flour, coconut,salt, sugar, baking soda and baking powder.
- In a one bowl mix yogurt and half of the milk.
- Add mango pulp to the milk-yogurt mixture.
- Add the wet mixture into the dry flour mixture
- Mix well, add remaining milk little by little and make pouring consistency batter.
- Leave it aside for 2 minutes to activate the raising agents.
- Heat skillet on a medium heat, brush it with little oil or butter.
- When the pan is hot enough, pour 1/3 cup of batter for one pancake.
- Let the bubbles appear on the surface and wait until the shine goes away, flip the pancake using a spatula.
- Let the pancake cook another side too then remove and serve with toppings.
The nutritional information provided is an approximation calculated by an online calculator/plugin. Please consult a professional dietitian for nutritional advice.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First time published in February 2010.