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Mango Flapjacks Recipe – Easy Tropical Coconut Cream Filling

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Fluffy mango-studded flapjacks paired with a silky coconut cream filling for a tropical breakfast treat. Quick to make, crowd-pleasing, and perfect for brunch or a sweet pick-me-up.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons granulated sugar
  • 2 large eggs, room temperature
  • 1 cup whole milk (or almond milk for dairy-free)
  • 3 tablespoons unsalted butter, melted (or coconut oil)
  • 1 cup ripe mango, peeled and diced (fresh or thawed frozen)
  • 1 teaspoon vanilla extract (optional)
  • 1 cup coconut cream (not coconut milk)
  • 2 tablespoons powdered sugar
  • 1 teaspoon lime zest (about 1 lime)
  • 1/2 teaspoon vanilla extract
  • Toasted coconut flakes (optional topping)
  • Fresh mango slices (optional topping)
  • Extra lime zest or fresh lime juice (optional topping)
  • Maple syrup or honey (optional topping)

Instructions

  1. Dice the mango into small cubes and measure out all dry and wet ingredients. Let eggs and milk reach room temperature.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar until well combined.
  3. In a separate bowl, beat eggs, then whisk in milk and melted butter. Add vanilla extract if using.
  4. Pour wet mixture into dry ingredients and gently stir until just combined; do not overmix.
  5. Fold in diced mango. If mango is very juicy, add a tablespoon more flour.
  6. Preheat a nonstick skillet or griddle over medium heat and coat with butter or coconut oil.
  7. Scoop 1/4 cup of batter per flapjack onto the skillet. Cook for 2-3 minutes until bubbles form and edges set. Flip and cook another 2 minutes until golden brown.
  8. Transfer cooked flapjacks to a plate and cover loosely with foil to keep warm. Repeat with remaining batter.
  9. In a chilled bowl, whip coconut cream with powdered sugar, lime zest, and vanilla extract until fluffy (2-3 minutes with a hand mixer). Chill if needed to thicken.
  10. Spread coconut cream filling between two flapjacks or spoon on top. Garnish with toasted coconut, extra mango, and lime zest as desired.

Notes

For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute almond milk and coconut oil. If coconut cream is runny, chill before whipping. Avoid overmixing batter for fluffier flapjacks. Flapjacks can be kept warm in a 200°F oven. Batter is best cooked fresh.

Nutrition

Keywords: mango flapjacks, coconut cream, tropical pancakes, brunch, easy breakfast, mango pancakes, coconut filling, summer recipe, gluten-free option, dairy-free option

Find it online: https://avabake.com/mango-flapjacks-recipe-easy-tropical-coconut-cream-filling/