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Mango Pancakes

These light and tender pancakes embody a tropical flavor, perfect for family gatherings or a cozy breakfast.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Southern, Tropical
Calories: 320
Ingredients Method Notes

Ingredients
  

Pancake Batter
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup milk (or coconut milk) Coconut milk for a tropical flavor.
  • 1 large egg
  • 1 tablespoon melted butter
  • 1/2 teaspoon vanilla extract
Toppings
  • 1 cup whipped cream or coconut cream
  • 1 large ripe mango, peeled and sliced Use ripe, fragrant mangoes.
  • 1 tablespoon powdered sugar Plus extra for dusting.

Method
 

Preparation
  1. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  2. In another bowl, mix milk, egg, melted butter, and vanilla extract.
  3. Combine wet and dry ingredients, whisking gently until just combined.
Cooking
  1. Heat a non-stick skillet over medium heat with a little butter or oil.
  2. Pour 1/4 cup batter per pancake and cook for 1–2 minutes on each side until golden brown.
  3. Set pancakes aside to cool slightly.
Serving
  1. In a chilled bowl, beat whipped cream and powdered sugar until light and fluffy.
  2. Spread whipped cream and mango slices on each pancake, then fold gently.
  3. Dust with powdered sugar and garnish with mint leaves before serving.

Notes

For best results, chill the bowl for the whipped cream to achieve extra fluffiness. Assemble pancakes just before serving to prevent sogginess. Use ripe mangoes for the best sweetness.