Last Updated on 6 months ago by Neha Deshmukh

Mango Pancakes Recipe – Whole Wheat & Coconut Oil Fluffy Delight

Introduction

Oh, mangoes! Is there anything they can’t make better? Seriously, the aroma alone transports me straight back to summer holidays spent at my grandmother’s place. I first made these mango pancakes on a particularly gloomy morning, craving a little sunshine on my plate. They instantly brightened my day, and I’ve been perfecting the recipe ever since. These aren’t just any pancakes; they’re fluffy, subtly sweet, and packed with the goodness of whole wheat and coconut oil. Trust me, you’ll want to make these!

Why You’ll Love This Recipe

These mango pancakes are a delightful twist on a classic breakfast. They’re incredibly easy to make – perfect for a weekend brunch or a special treat. The combination of mango and coconut is simply divine, and using whole wheat flour adds a lovely nutty flavour and a bit of extra fibre. Plus, they’re naturally sweetened, making them a guilt-free indulgence.

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup milk (about 240ml)
• 2 tablespoons water (30ml)
• ?? cup mango puree (about 180-240ml – depending on mango sweetness)
• 1 egg
• 2 tablespoons Barlean’s Culinary coconut oil
• 2 tablespoons Barlean’s superfruit seed blend
• ?? cup whole wheat flour (about 120-150g)
• 1 cup all-purpose flour (about 120g)
• 1 tablespoon brown sugar (15g)
• ?? teaspoon baking powder (about 2.5g)
• ?? teaspoon baking soda (about 2.5g)
• ?? teaspoon salt (about 2.5g)
• ?? cup chopped mango pieces (about 60-80g) for folding in + extra for serving

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Mango Puree: Selecting the Right Variety

The type of mango you use for the puree really impacts the flavour. Alphonso mangoes are the gold standard – incredibly fragrant and sweet. But if you can’t find them, Kesar or even a good quality Tommy Atkins will work beautifully. Just adjust the brown sugar accordingly, tasting as you go.

Coconut Oil: Benefits of Barlean’s Culinary Coconut Oil

I’m a big fan of Barlean’s Culinary Coconut Oil. It has a lovely, subtle coconut flavour that complements the mango perfectly. It’s also a healthier fat option, and I find it gives the pancakes a really tender crumb. However, if you don’t have it, you can substitute with regular refined coconut oil or even melted butter.

Barlean’s Superfruit Seed Blend: Nutritional Boost & Flavor Profile

Barlean’s Superfruit Seed Blend adds a wonderful nutritional boost and a subtle nutty flavour. It’s packed with omega-3s and antioxidants! If you don’t have it, you can skip it, or substitute with a tablespoon of chia seeds or flaxseed meal.

Whole Wheat Flour: Using Different Grinds

I prefer using whole wheat flour for the added fibre and flavour. You can use whole wheat pastry flour for a lighter texture, or even a mix of whole wheat and spelt flour. Don’t worry if your pancakes aren’t exactly like mine – experimenting is part of the fun!

Regional Mango Variations in India

Mangoes are a huge part of Indian cuisine, and different regions have their own favourite varieties! In the north, you’ll find the luscious Alphonso, while the south loves varieties like Banganapalle and Kesar. Each mango brings a unique flavour profile to the table, so feel free to experiment with what’s locally available.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the milk, mango puree, egg, coconut oil, brown sugar, and water until well combined. Don’t overmix!
2. In a separate bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.
3. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. A few lumps are okay – we don’t want to develop the gluten too much. Gently fold in the chopped mango pieces.
4. Heat a lightly oiled griddle or skillet over medium-high heat. I like to use a non-stick pan for easy flipping.
5. Pour about ¼ cup (60ml) of batter onto the hot griddle for each pancake.
6. Cook for about 3-4 minutes, or until bubbles start to form on the surface and the edges look set.
7. Flip the pancakes carefully and cook for another 2-3 minutes, or until golden brown and cooked through.
8. Serve warm with extra mango pieces and a drizzle of syrup.

Expert Tips

• Don’t overmix the batter! This is the key to fluffy pancakes.
• Let the batter rest for 5-10 minutes before cooking. This allows the flour to absorb the liquid and results in a lighter texture.
• Use a hot griddle. This ensures that the pancakes cook evenly and get a nice golden colour.
• Test the heat. Sprinkle a few drops of water on the griddle. If they sizzle and evaporate quickly, it’s ready!

Variations

Want to switch things up? Here are a few ideas:

Vegan Mango Pancakes

Substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water). Use plant-based milk like almond or soy milk.

Gluten-Free Mango Pancakes

Use a gluten-free all-purpose flour blend instead of all-purpose flour. Make sure your baking powder is also gluten-free.

Adjusting Spice Level (Cardamom, Ginger)

My friend, Priya, loves adding a pinch of cardamom or grated ginger to the batter for a warm, aromatic flavour. About ¼ teaspoon of either would be perfect.

Festival Adaptations (Holi, Summer Celebrations)

These pancakes are amazing for Holi! The bright yellow colour is so festive. You could even serve them with a side of thandai (a traditional Indian milk drink) for a truly special treat.

Serving Suggestions

These mango pancakes are delicious on their own, but here are a few ideas to take them to the next level:

• A dollop of Greek yogurt or coconut cream
• A drizzle of maple syrup or honey
• A sprinkle of chopped nuts (pistachios or almonds work well)
• Fresh berries

Storage Instructions

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best type of mango to use for these pancakes?

Alphonso mangoes are the best, but Kesar or Tommy Atkins will also work.

Can I make the batter ahead of time?

Yes, you can make the batter up to a day in advance. Store it in an airtight container in the refrigerator. You might need to add a splash of milk to thin it out before cooking.

How can I adjust the sweetness of the pancakes?

Adjust the amount of brown sugar to your liking. You can also add a tablespoon of honey or maple syrup to the batter.

What can I substitute for the whole wheat flour?

You can use all-purpose flour, spelt flour, or a gluten-free flour blend.

Is Barlean’s coconut oil essential for the flavor, or can I use another oil?

It’s not essential, but it does add a lovely flavour. You can use refined coconut oil, melted butter, or another neutral oil.