When I got home from my week-long Africa trip, all I wanted was a warm plate of pancakes.
And I don’t know about you, but when I come home from traveling overseas, I feel inspired to cook with the flavors I experienced there.
That’s where the idea for meal prep vegan mango pancakes came from.
This recipe was adapted from my vegan banana pancake recipe.
All I did was replace the bananas with pureed mango, add a little more flour, add agave and swap out chocolate chips for coconut flakes.
I will admit, I think chocolate chips would go really well in these too… I just didn’t have any on hand.
Why adding sweetener to this recipe is important:
After testing this, I realized that pureed mango doesn’t carry the same volume of sweetness that bananas do in pancake batter.
Even though I pureed the mango to incorporate it better into the batter, it still needed some extra sweetness.
That’s why I added 1/4 cup of sweetener (agave or maple syrup) to this version.
Since mango puree is wetter than mashed bananas, you’ll also need to add an extra 1/4 cup of flour.
If making a gluten-free version of this recipe, avoid coconut flour and maybe go for oat flour instead.
Fresh vs canned vs frozen mango
I used canned mango for this recipe because none of the fresh ones would have been ripe in time to make this. Before pureeing the canned mango, I drained and rinsed it.
I used 1 1/4 cup of the mango and reserved the rest to throw in the batter as chunks. It was awesome!
While I didn’t test it, I’m sure that pureeing 1 1/4 cup of fresh mango would work fine as long as it’s ripe. Frozen mango would be okay too as long as it’s completely thawed before pureeing.
In my photo, you can see mango strips. Those were sliced honey mangos (small, yellow mangos) I found in the store. I added them after pouring the batter into the pan. Pretty, right?
Reheating and storing mango pancakes:
These pancakes will keep in the fridge for up to four days. I didn’t test them in the freezer, but you’re welcome to try it out!
You can reheat them on the stove over low heat, in the microwave (my preferred method) or in the toaster oven. Add more maple syrup before eating if that’s your style.
If you end up making these mango pancakes, please share a photo via DM on Instagram @workweeklunch or share with hashtag #workweeklunch! I love seeing your recreations of my recipes.