Coconut Mango Pancakes

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Cook Time

45 mins

Chef's Pick

Fresh Every Time

Serving

4 Persons

Categories :

Breakfast

Coconut Mango Cardamom Pancakes are a delightful fusion of tropical flavors and warm spices, perfect for a unique breakfast treat. Originating from the combination of Southeast Asian and South Asian cuisines, these pancakes incorporate creamy coconut milk, juicy mangoes, and aromatic cardamom. The result is a sweet, fragrant, and fluffy pancake that is both refreshing and comforting. The coconut lends a rich texture, while the mango adds a natural sweetness, and the cardamom provides a warm, spicy note. People love this dish for its vibrant flavors and the exotic twist it brings to the traditional pancake, making it a perfect choice for a weekend brunch or a special breakfast occasion.

Ingredients

Serving Size:

Flour – 2 Cups
Coconut Milk – 1 Cups
Mango – 1 Piece
cardamom – 1 Tsp
Baking Powder – 1 Tbsp
Sugar – 3 Tbsp
Egg – 1 Piece
Salt – 1 Pinch
Butter – 2 Tbsp
Vanilla Extract – 1 Tsp

Nutrition

Per Serving

350 Kcal

Calories

15 Grams

Total Fat

10 Grams

Saturated Fat

55 Mg

Cholesterol

200 Mg

Sodium

45 Grams

Total Carbohydrates

3 Grams

Dietary Fiber

12 Grams

Sugars

6 Grams

Protein

Directions

Step 1

In a large bowl, combine flour, baking powder, cardamom, sugar, and salt.

Step 2

In another bowl, whisk together coconut milk, egg, and vanilla extract.

Step 3

Gradually add the wet ingredients to the dry ingredients, stirring until just combined.

Step 4

Peel and dice the mango, then gently fold the pieces into the pancake batter.

Step 5

Heat a non-stick pan over medium heat and melt a little butter.

Step 6

Pour 1/4 cup of batter onto the pan. Cook until bubbles form, then flip and cook until golden brown.

Step 7

Repeat with remaining batter, adding butter to the pan as needed. Serve warm.

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Coconut Mango Pancakes

Categories :

Ingredients

Nutrition