Mango Pancakes Recipe

Name: Mango Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2/3 cup flour; 2 tbsp custard powder; 1/4 cup coconut milk; 1 None egg; 2 None mangoes, peeled and sliced (or 1 can (15 oz) sliced mango, drained); None None Powdered sugar, mint leaves, to serve; None None FOR THE FILLING; 1 1/4 cups heavy cream; 1 tbsp powdered sugar; 1 tsp vanilla extract

Servings: persons

2/3 cup flour
2 tbsp custard powder
1/4 cup coconut milk
1 None egg
2 None mangoes, peeled and sliced (or 1 can (15 oz) sliced mango, drained)
None None Powdered sugar, mint leaves, to serve
None None FOR THE FILLING
1 1/4 cups heavy cream
1 tbsp powdered sugar
1 tsp vanilla extract

1
Sift flour and custard powder into a large bowl. Whisk 1 cup water, coconut milk and egg in a medium bowl. Add to dry ingredients, whisking to form a smooth batter.
2
Heat a 7-inch nonstick skillet on high heat. Spray with no stick cooking spray. Pour 1/4 of the batter into the skillet. Cook for 1-2 mins, then turn and cook for 1 min. Repeat with remaining batter.
3
For the filling, beat cream, sugar and vanilla in a medium bowl with an electric mixer until soft peaks form.
4
Place a dollop of filling on each pancake and top with mango. Fold to enclose. Dust with powdered sugar and sprinkle with mint leaves.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup flour, 2 tbsp custard powder, 1/4 cup coconut milk, 1 None egg, and more.

Yes, Mango Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Pancakes

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