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mango pancakes with strawberry sauce final

Mango Pancakes with Strawberry Sauce

These Mango Pancakes are soft and fluffy and studded with juicy chinks of mango and fried in delicious coconut oil. These beautiful flavored pancakes are then finished by a drizzle of juicy strawberry sauce. This breakfast is quick and easy and can be made in under 20 minutes. The end result is like having a tropical fruit smoothie on a plate.
5 from 19 votes
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Course: Breakfast, Lunch
Cuisine: American
Keyword: breakfast, mango, pancakes, quick meals, strawberry
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes
Servings: 13 pancakes
Calories: 147kcal
Author: Anneke Silva

Equipment

  • Non stick pan
  • Spatula
  • Bowl
  • Whisk
  • Small saucepan
  • Wooden spoon
  • Seive
  • 3 tablespoon cookie scoop

Ingredients

Mango Pancakes

  • 1 1/2 cups All Purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tbsp Brown sugar
  • 1 tsp Vanilla bean paste
  • 1/4 tsp Fine sea salt
  • 1 1/2 cups Buttermilk
  • 1 Large egg
  • 2 tbsp Unsalted butter melted
  • 1 1/2 cups Frozen mango finely chopped
  • 2 tbsp Coconut oil

Strawberry Sauce

  • 2 cups Frozen strawberries
  • 2/3 cups Water
  • 1/4 cup White sugar
  • 1/4 tsp Cornstarch
US Customary - Metric

Instructions

Mango Pancakes

  • Whisk the dry ingredients in a medium bowl.
    Whisk the dry ingredients in a medium bowl.
  • Measure out the buttermilk, and add the egg and vanilla paste.
    Measure out the buttermilk, and add the egg and vanilla paste.
  • Pour the wet ingredients into the dry and mix, making sure they are fulling incorporated.
    Pour the wet ingredients into the dry and mix, making sure they are fulling incorporated.
  • Finely chop the frozen mango.
    Finely chop the frozen mango.
  • Fold in the melted butter and chopped mango.
    Fold in the melted butter and chopped mango.
  • Heat the nonstick pan with a bit of coconut oil on medium.
    Heat the nonstick pan with a bit of coconut oil on medium.
  • Using the cookie scoop, pour the pancakes into your pan.
    Using the cookie scoop, pour the pancakes into your pan.
  • Cook at medium heat for 2 minutes, turning when bubbles form.
    Cook at medium heat for 2 minutes, turning when bubbles form.
  • Cook for an additional 2 minutes until golden on both sides.
    Cook for an additional 2 minutes until golden on both sides.

Strawberry Sauce

  • Pour the strawberries, water and sugar into a saucepan.
    Pour the strawberries, water and sugar into a saucepan.
  • Cook on medium high heat for 8 minutes until the strawberries start to break down.
    Cook on medium high heat for 8 minutes until the strawberries start to break down.
  • Press the strawberries through a sieve to remove most of the seeds then add the cornstarch to the liquid.
    Press the strawberries through a sieve to remove most of the seeds then add the cornstarch to the liquid.
  • Return the pan to the heat for 2 minutes until mixture thickens.
    Return the pan to the heat for 2 minutes until mixture thickens.

Nutrition

Calories: 147kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 364mg | Potassium: 125mg | Fiber: 1g | Sugar: 6g | Vitamin A: 326IU | Vitamin C: 20mg | Calcium: 79mg | Iron: 1mg