Coconut Flour Pancakes with a Tropical Mango Twist

Dairy free, paleo coconut flour pancakes that are full of moisture, naturally zesty sweet, and incredibly good! 


What to do with overripe mangoes? Try this recipe for tropical Mango Coconut Flour Pancakes! The natural sweetness and tang of the mango pairs perfectly with coconut.

I would eat mangoes by the dozen if I could! Mangoes are one of mother nature’s natural nectar, and it’s good for you too! High in Vitamin C and A, this fruit is a deliciously juicy bundle of nutrients. I usually eat mangoes plain or cook them in breads, muffins, with coconut milk, and recently, in coconut flour pancakes.

I got the idea of combining mangos and coconut flour pancakes together when I was cleaning out my fridge. I had some mangoes that I had bought to eat, but had gone over-ripe pretty fast! I decided to save them by incorporating them into my paleo coconut flour pancakes– and I’m glad I did! Mixing them with coconut flour pancakes was a great way to make use of them, and since both coconut and mangoes are tropical fruits, the flavors married perfectly.

Recently I’ve been trying to do better in staying away from refined sugars, as I’ve been having some problems with my skin–I’ve even been eating less honey! That’s why I’m so happy with the way these coconut flour pancakes turned out! It’s a fantastic way to curb the sweet tooth cravings I’ve been having without having to compromise! For these particular coconut flour pancakes I didn’t even have to add any sweetener afterwards, because for me the mango gave it enough.

Also, these mango coconut flour pancakes are IMPRESSIVE. You can present them as a “tropical dessert” and trust me, your guests will be happy. I actually served my coconut flour pancakes piled up and more like a cake, with mango slices in between. I got so many compliments! The most common question was “where did you buy coconut flavor?” Ha. The flavors of coconut flour and mango pairs extremely well together and the texture is more cake-like, they couldn’t even tell I was using a gluten-free coconut flour.

For these coconut flour pancakes, I prefer to use fresh mangoes which you can buy at local markets or in supermarkets. Of course you can also use canned mango puree, if you don’t have access to fresh mangoes.

This mango coconut flour pancakes recipe makes 8 medium sized juicy pancakes.

What you’ll need:

1/2 cup of Coconut Flour
3 tsp of Gluten Free Baking Powder
1 tsp of Sea Salt
1 cup of Coconut Cream
2 tbsp of Coconut Oil
1 tbsp of Apple Cider Vinegar (or any vinegar)
4 eggs (or egg replacer )
1 whole mango or mango puree (about 3/4 cup)
Extra Coconut Oil for frying
Extra mango slices for garnish and toppings

What you’ll need to do:

In a large bowl, combine the dry ingredients, Coconut Flour, Baking Powder, Salt.

In a small bowl, combine the 1 cup of Coconut Cream and Vinegar. Let this sit. The apple cider vinegar will help the coconut flour pancakes to be more light and rise when you cook them.

Separate the eggs yolks from the whites. Using a mixer, beat the egg whites until foamy and slightly firm. This will help your coconut flour pancakes rise! Mix the egg yolks and coconut oil together, slowly beating in the coconut cream and vinegar mixture. Note: If you are using egg replacer, mix the egg replacer first according to the instructions on the box, then add it into the wet mixture.

Now pour the wet into the dry, mixing ingredients well. Add the egg whites into the coconut flour pancakes batter, and fold in until fully incorporated. Lastly, add the mangoes, mix this in well and let it sit for about 5 minutes. Have patience! You’ll need to wait for the coconut flour to soak up all the liquid so it’s at the right consistency. This is key for the texture of your coconut flour pancakes. If you feel that after a while it’s still too runny, add 1 tbsp more of coconut flour.

When your batter is at the consistency you want, it’s now time to cook! Grease your pan with extra coconut oil on medium heat. Scoop the batter into the pans and cook them until golden brown on both side. I use a 1/4 cup for equally sized coconut flour pancakes, and also because if they are too big, it’s hard to flip. But you can use a ladle if you like.

Okay, now’s the really fun part, eating time! Because I made these mango coconut flour pancakes for friends, I served them with whipped cream and extra mango slices for aesthetic purposes. But they taste really good on their own with a little bit of butter.

They’re a so juicy and good! Try these mango coconut flour pancakes if you’re looking for an easy gluten free treat to impress your friends, or just want a taste of the tropics for breakfast.


  1. These sound great, can’t wait to give them a try.

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