Mango Pancakes with Coconut Eggless

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 homemade mango 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 fluffy pancakes with fresh diced mango 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 these delicious mango pancakes:

• Easy to make
• Soft and fluffy just like these Tres Leches Pancakes
• Egg-free delicious dessert
• Easy to convert to vegan mango pancakes
• A popular dessert with kids
• Best pancakes for breakfast, brunch or dessert
• Perfect for Sunday mornings
• Bursting with exotic mango and coconut flavours
• Uses easy to find ingredients
• SO much better than shop-bought pancake mix!

Ingredients

Mango – the star of the show! In this recipe, we can incorporated mango flavor 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 fresh mangoes such as Alphonso or Kesar Mangoes. Kesar mango tends to be softer and mushier so if you want perfect mango chunks, I would suggest using alphonso.

Use ripe mangoes as they are the sweetest and provide the best results. You will need mango puree or mango pulp if you cannot get hold of fresh.

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. You can use whole wheat flour but the flavour will not be quite right

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

Baking soda

Optional

Vanilla extract adds a warm sweetness to the pancakes

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.

In a large bowl, mix together all of the dry ingredients.

To make the wet mixture, in a separate bowl whisk most of the milk with the yogurt then add the mango pulp.

Add the dry mixture to the wet ingredients mix and whisk.

You can use a hand mixer or do this manually.

Add the remaining milk to achieve a slightly thick but pourable consistency.

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 non-stick pan on medium heat and brush with a little oil eg coconut oil or use a cooking spray.

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, cook the next pancake on low heat

Repeat with the rest of the batter

For an American pancake, make the pancakes thicker but smaller. You can also make mango crepes with this batter if you spread the crepe batter out thinner.

Storage

You can store leftover batter in the fridge in an airtight container. Use within a day and ensure to mix it well.

Store cooked pancakes in the fridge in a container or covered in cling film and consume within 2 days. Reheat in a frying pan

FAQS

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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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.