Ingredients:

  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 2 tablespoons (25g) granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ¼ cups (300ml) full-fat coconut milk, canned (not the carton beverage!)
  • 2 tablespoons (30ml) vegetable oil, plus extra for greasing
  • 1 teaspoon vanilla extract
  • 1 ripe mango, peeled and diced (about 1 cup)
  • ¼ cup (25g) unsweetened shredded coconut
  • Optional: Maple syrup or agave nectar for serving

Instructions:

  1. Heat a dry skillet over medium heat. Add shredded coconut and toast, stirring frequently, until golden brown and fragrant. Remove from heat and set aside.
  2. In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl (or directly into the dry ingredients), whisk together coconut milk, oil, and vanilla extract.
  4. Gently pour the wet ingredients into the dry ingredients. Stir just until barely combined. Do not overmix; a few lumps are okay.
  5. Gently fold in the diced mango.
  6. Heat a lightly oiled griddle or non-stick frying pan over medium heat. Drop ¼ cup portions of batter onto the hot surface.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Look for bubbles forming on the surface before flipping.
  8. Serve immediately, topped with toasted coconut flakes and a drizzle of maple syrup or agave nectar, if desired.