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Mango pancakes with coconut and lime recipe

17 ratings

Serve up these quick and easy pancakes as a brilliant breakfast in bed or brunch. Topped with sweet mangoes, creamy coconut and sharp lime these buttermilk pancakes are bursting with flavour. See method

Serves 10 (makes 10 pancakes)
10 mins to prepare and 15 mins to cook
201 calories / serving
Healthy
Vegetarian

Ingredients

190g plain flour
2 tbsp caster sugar
2½ tsp baking powder
2 eggs
2 tbsp butter, melted
300ml buttermilk
2 mangoes, diced
2 limes, 1 zested, 1 cut into wedges
sunflower oil spray
200ml coconut flavoured yogurt
agave or maple syrup, for pouring
4 tbsp toasted coconut shavings

If you don't have any limes, try a lemon instead

Each serving contains

Energy
840kj
201kcal 10%
Fat
8g 12%
Saturates
5g 26%
Sugars
12g 13%
Salt
0.4g 6%

of the reference intake
Carbohydrate 27.5g Protein 5.8g Fibre 0.9g

Method

Preheat the oven to gas 3, 160°C, fan 140°C. In a large bowl, combine the flour, sugar and baking powder with a good pinch of salt. Make a well in the centre and add the eggs, butter and buttermilk. Whisk, drawing in the flour mixture, until combined and lump-free. Tip in half the diced mango.
In a separate bowl, toss the remaining mango with the lime zest. Set aside.
Heat a large frying pan over a medium heat and spray with oil. Measure out 2 tbsp batter for each pancake, making 2-3 at a time. When bubbles form on the surface, flip them over and cook for a further minute. Keep warm in the oven while you make the next batch.
Arrange the pancakes in a stack and scatter over the zesty mango mixture. Top with a dollop of yogurt, a drizzle of agave or maple syrup and the coconut shavings. Serve with lime wedges for squeezing over.

See more Pancake recipes