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Home » Breakfast » Vegan Coconut Pancakes with Mango Sauce.

Vegan Coconut Pancakes with Mango Sauce.

Jun 14, 2016 · Modified: Jun 8, 2021 by Kelly Roenicke · 12 Comments

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Light and fluffy vegan coconut pancakes are topped with a sauce made from fresh mangoes. A delicious breakfast treat!

A stack of fluffy vegan coconut pancakes topped with mango sauce is a perfect weekend breakfast! There’s nothing better than starting the day with tender pancakes and fresh, ripe mangoes.

vegan coconut pancakes topped with mango sauce on a polka dot plate

Pancakes are such a great weekend breakfast, aren’t they? They’re delicious on their own, especially if they are my light and fluffy vegan pancakes, but they are also the perfect vehicle for so many delicious toppings!

Strawberries, chocolate chips, blueberries, whipped cream…all of these things are so delicious on pancakes. This recipe is extra special with a delicious mango puree made from super sweet mangoes.

I’ve been having fun experimenting with different pancake flavors recently, and made these vegan coconut pancakes. These are similar to my fluffy pancake recipe, but I added shredded coconut and added the mango sauce on top. These are so good!

pancake stack on a green polka dot plate

What kind of non-dairy milk is best for pancakes?

Any non-dairy milk that works for your dietary needs will be fine in this recipe. I used unsweetened coconut milk beverage. Rice milk, oat milk, soy milk, or any other plant based milk should work just fine.

How to prevent pancakes from sticking to the pan:

  • Cook the pancakes over medium heat.
  • Use a good frying pan. A non-stick pan by Green Pan is great, or a stainless steel pan by Calphalon will also work well.
  • Fry the pancakes in lots of vegan buttery spread.
  • Don’t flip them too soon. You want them to be golden brown before attempting to flip them.

three champagne mangoes on a white table

I used champagne mangoes, but feel free to use whatever kind of mangoes are in season. These mangoes were super sweet, so I didn’t have to add sugar, but if you need to sweeten your mango sauce, add a little bit of sugar or maple syrup. If you don’t love mangoes, these vegan coconut pancakes would also be delicious with a berry sauce.

These vegan coconut pancakes were so delicious, and were devoured by my family in no time at all!

vegan coconut pancakes with mango sauce on a plate with a fork

More vegan pancake recipes:

Gingerbread pancakes with pear sauce

Chocolate chip pancakes

Cornmeal pancakes with berry topping

Disclosure: This post contains affiliate links.

Light and fluffy vegan coconut pancakes are topped with a sauce made from fresh mangoes. A delicious breakfast treat!
5 from 3 votes
Print

Vegan Coconut Pancakes with Mango Sauce.

Deliciously light and fluffy vegan coconut pancakes are wonderful when topped with mango sauce.
Course Breakfast
Cuisine Dairy Free, vegan.
Keyword easy, easy breakfast recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 483 kcal
Author Kelly Roenicke

Ingredients

For the pancakes:

  • 1 ½ cups white spelt flour all purpose flour is also fine
  • 1 ¾ Tablespoons baking powder
  • 2½ tablespoons organic cane sugar
  • ⅛ teaspoon salt
  • 3 Tablespoons unsweetened shredded coconut
  • 1½ cups non-dairy milk I used unsweetened coconut milk
  • 2½ Tablespoons organic coconut oil melted
  • 1 Tablespoon vegan buttery spread for the pan

For the sauce:

  • 4 mangoes peeled and pits removed, then sliced
  • 2 Tablespoons water
  • sweetener of your choice optional
US Customary - Metric

Instructions

  1. Place the white spelt flour, baking powder, cane sugar, salt, and unsweetened coconut flakes in a large bowl. Whisk together.
  2. Add the organic coconut oil and non-dairy milk and stir well. Set aside for a few minutes until the batter puffs up.
  3. Place a tablespoon of vegan buttery spread in a frying pan and heat over medium heat. Once the vegan buttery spread is sizzling, spoon the batter in circles into the pan.
  4. Cook until the edges look done, about 3 minutes, then carefully flip the pancakes. Cook for an additional 2-3 minutes until pancakes are cooked through and golden brown. Repeat with remaining batter.
  5. While the pancakes cook, you can make the mango sauce. Place the mango slices, water, and sweetener (if using) in a food processor and process on high speed until smooth.
  6. Top the finished pancakes with vegan buttery spread and the mango sauce. Enjoy!

Recipe Notes

Nutrition facts are for 2 pancakes and some mango puree.

You can store any leftover pancakes in the freezer for up to 2 months.

Reheat frozen pancakes in a toaster oven for best results.

Nutrition Facts
Vegan Coconut Pancakes with Mango Sauce.
Amount per Serving
Calories
483
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
11
g
69
%
Sodium
 
150
mg
7
%
Potassium
 
950
mg
27
%
Carbohydrates
 
72
g
24
%
Fiber
 
10
g
42
%
Sugar
 
32
g
36
%
Protein
 
10
g
20
%
Vitamin A
 
2105
IU
42
%
Vitamin C
 
60.1
mg
73
%
Calcium
 
358
mg
36
%
Iron
 
3.4
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.

Related

« Chocolate Chip Banana Oatmeal Breakfast Bars.
Pineapple Chicken Salad. »

Filed Under: Breakfast, Dairy Free, food, Nut Free, Recipes, Vegan Tagged With: Dairy Free, easy recipe, Egg Free, Fish Free, Garlic Free, Gluten Free, Mustard Free, Nut Free, Onion Free, Peanut Free, Sesame Free, Shellfish Free, Soy Free, Tree Nut Free

  • Author
  • Recent Posts
Kelly Roenicke
Kelly Roenicke
Mom to two boys with food allergies and sensitivities, Kelly is passionate about allergy friendly cooking and baking. She believes that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.
Kelly Roenicke
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Reader Interactions

Comments

  1. Linh Ly

    April 02, 2020 at 12:57 pm

    5 stars
    Best pancake recipe ever! Very soft, mochi-like. I did not have the opportunity to make the mango sauce due to lack of, but it was still good. I subbed Bob Mill’s GF-mix instead of spelt, which I don’t have. I’m making this during the COVID 19 mandatory isolation, so I can’t really get picky. Still good with regular maple syrup. :)

    Reply
  2. Neeka

    April 23, 2019 at 8:33 pm

    5 stars
    Made this for my 18 month old. He’s eggs, dairy peanut , tree nuts and sesame seed.- he LOVED IT!
    Do did my Husband….
    Happy mama.
    The recipe was super easy to follow and my pancakes came out perfect.
    I’m pleased and so is my Family.

    Reply
  3. Simone

    August 26, 2017 at 10:28 am

    5 stars
    These are my new favorite pancakes! So good! I just thought you might want to know, in the directions you say to add the organic coconut oil, but in the list of ingredient you have organic canola oil. Also, it would be so nice if the ingredients listed were in the order the the directions call for them! Just a thought! Keep it up! Love your blog.

    Reply
    • Kelly Roenicke

      August 27, 2017 at 9:58 am

      So glad you liked them, and I will double check this recipe!

      Reply
  4. Kandra

    July 07, 2016 at 8:20 pm

    Wow, I am so excited to try this recipe! I’ve been eating gluten, dairy, egg free while nursing my son who seems to be sensitive to these foods in my milk. I have been craving pancakes and didn’t think I could make any so simply. Thanks for sharing!

    Reply
  5. Julia Mueller

    June 17, 2016 at 11:55 am

    It sounds like you have all sorts of fun habits that I need to pick up. ;) You just made me realize I’m in dire need of a new air of Toms…thinking it’s time to do a lil’ online shopping! The pancake rut? Best ever! Pancakes are a weekly MUST, and I’m loving this mango sauce!

    Reply
    • Kelly

      June 24, 2016 at 10:40 am

      Toms are the best, right? And I’m with you, happy to be in a pancake rut!

      Reply
  6. Kristy from Southern In Law

    June 15, 2016 at 4:18 pm

    Mangoes are my all time favourite summer fruit so this looks like the perfect summer breakfast!

    I think Pancake Saturdays are the perfect “rut” to have! ;)

    Reply
  7. Shashi @ RunninSrilankan

    June 15, 2016 at 11:13 am

    I crave pancakes and chocolate EVERYDAY – and now looking at these light and fluffy ones with that decadent mango sauce makes me want pancakes more than once a day!

    Reply
    • Kelly

      June 24, 2016 at 10:42 am

      Thanks, Shashi!

      Reply
  8. Gayle @ Pumpkin 'N Spice

    June 15, 2016 at 8:02 am

    These are such pretty pancakes, Kelly! I love the mango sauce, sounds so fresh for the summer!

    Reply
    • Kelly

      June 24, 2016 at 10:42 am

      Thanks, Gayle!

      Reply

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Hi! I'm Kelly, and I believe that you can enjoy amazing, easy recipes even when cooking for multiple food allergies.

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