Tropical Pancakes with Mango and Pineapple

Tropical Pancakes with Mango and Pineapple are a gluten-free treat! With the mangoes plus coconut and pineapple as the stars, this is a hearty, fruit-filled breakfast that everyone will love! 

Inspiration

I love the flavors of the tropics. When I taste them, my mind immediately brings me to a beautiful beach. Really.

Mangoes, pineapple, coconut and vanilla. 

These are few of my favorite tropical flavors. So naturally, I put them all into a pancake. A deliciously sweet, dessert-like pancake. I mean, who doesn’t love a hearty, sweet breakfast with their morning coffee? Nobody, I think. 😉 

What’s in gluten-free Tropical Pancakes with Mango and Pineapple?

• mango and pineapple, of course 😉 
• coconut
• banana
• vanilla
• coconut milk
• egg
• honey
• rice flour
• coconut flour
• butter
• baking soda, salt

It’s a long-ish list, but a delicious one! Just imagine all of those bright, beautiful, tropical flavors inside every bite of a pancake!

Can you make any substitutions in the Tropical Pancakes?

Absolutely!

The recipe calls for Atoulfo mangoes. They’re my favorite because of their almost always, super smooth texture. You can however, use any mangoes you like. As long as they’re in season and ripe.

You can also use more or less of the pineapple or mango, and adjust the amount using the one you prefer.

The recipe calls for gluten-free coconut flour and rice flour. You can switch both out for Cup 4 Cup Gluten-Free flour, or regular all-purpose flour, if you don’t need it to be gluten-free.

Of course it’s always preferable to use fresh fruits, but yes, you can also use canned, well drained pineapple.

I hope you love these Tropical Pancakes with Mango and Pineapple as much as we do!

More delicious recipes with the tropical flavors:

• Tropical Smoothie with Rambutans
• Coconut Cilantro Rice Recipe
• Mango Avocado Chipotle Salsa
• Roasted Hatch Chile Pineapple Salsa Recipe
• Chipotle Mango Quesadilla Recipe
• Sweet & Spicy Grilled Pineapple Pork Chops
• Mango-Manchego Basil Salad Recipe
• Mango Pesto Avocado Stack Recipe
• Baked Coconut Mango Chicken Recipe
• Caramelized Pineapple with Coconut Sticky Rice
• Piña Colada Cake

Print

Tropical Pancakes with Mango and Pineapple

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

 

Tropical Pancakes with Mango and Pineapple are a gluten-free treat! With the mangoes plus coconut and pineapple as the stars, this is a hearty, fruit-filled breakfast that everyone will love! 

Makes about 20 small pancakes / serving size: about 3 pancakes

Course: Breakfast, Brunch

Cuisine: American

Keyword: desserts for breakfast, pancakes with gluten-free flour

Servings: 6

Calories: 241 kcal

Author: Valentina K. Wein

Ingredients

• ¾ cup light coconut milk
• 1 large egg, lightly beaten
• 2 tablespoons honey
• 1 tablespoon pure vanilla extract
• ½ cup mashed ripe banana
• ¾ cup fresh pineapple, diced (click here for How to Peel and Cut a Pineapple)
• 1 Atoulfo mango, diced (click here for How to Cut a Mango)
• ½ cup rice flour
• ¼ cup coconut flour
• 1½ teaspoons baking soda
• ¼ teaspoon salt
• ¼ cup unsalted butter, melted, divided
• more fruit and/or toasted coconut flakes for garnish -- if desired

Instructions

1. In a medium-sized mixing bowl, combine the coconut milk, egg, honey and vanilla. Use a whisk to blend everything together until it's smooth.

2. Use a large spoon to mix in the banana, pineapple and mango.
3. In another bowl, mix the coconut flour, rice flour, baking soda, and salt together. Then fold this into the fruit mixture.
4. Add 2 tablespoons of the melted butter to the batter and mix to blend.
5. Preheat a large skillet over low to medium heat with a bit of the remaining melted butter.  To cook the pancakes, use a ⅛ cup measure (or 2 tablespoons) to drop the batter into the pan, with ample space between each one.  (You shouldn't try to make them any bigger than this because they are very fragile to flip.)
6. Cook the pancakes for approximately two minutes per side, until they start to brown along the edges. Use a bit more of the butter each time you add batter to the pan. As the pancakes are finished, place them on a plate and cover with foil until you’re ready to serve.
7. Garnish with more fruit (banana, pineapple, mango), and/or toasted coconut flakes.

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