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 delicious vegan pancakes.
Sometimes I feel like I get stuck in a little rut. Maybe rut is the wrong way to put it, because it isn’t necessarily a bad thing, I’m not complaining about it. Maybe saying I get into a groove is better. Anyway, I feel like I find things I love and stick with them.
For example, I always want a piece of good dark chocolate after dinner. I always reach for my favorite books to read and re-read (Harry Potter, The Lion, The Witch, and The Wardrobe, A Tree Grows In Brooklyn). I always buy TOMS for our family each summer.
And I always want pancakes on Saturday morning. This is my favorite “rut” of all. I love to have a big breakfast with my family on Saturdays, and I especially love making pancakes. I’m guessing that a lot of you do, too, because my pancake recipes are some of my most popular recipes.
I’ve been having a good time experimenting with different pancake flavors recently, and made these vegan coconut pancakes. These are similar to my light and fluffy pancake recipe, but I added shredded coconut and made a simple mango sauce to go on top. So good!
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 little gang in no time at all! I hope you get a chance to make these soon!
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Vegan Coconut Pancakes with Mango Sauce.
For the pancakes:
- 1 1/2 cups white spelt flour all purpose flour is also fine
- 1 3/4 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
Place the white spelt flour, baking powder, cane sugar, salt, and unsweetened coconut flakes in a large bowl. Whisk together.
Add the organic coconut oil and non-dairy milk and stir well. Set aside for a few minutes until the batter puffs up.
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.
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.
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.
Top the finished pancakes with vegan buttery spread and the mango sauce. Enjoy!