Go Back
undefined

Tropical Mango Flapjacks for a Bright, Energetic Morning

Delight in the tropical flavors of mango and oats with these quick and healthy breakfast flapjacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 9 slices
Course: Breakfast
Cuisine: Tropical
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Batter
  • 2 cups Rolled Oats Gluten-free oats work well for those avoiding gluten.
  • 2 cups Mangoes Both fresh and thawed frozen mangoes can be used.
  • 1 cup Milk Almond milk can be used for a dairy-free option.
  • 1/4 cup Honey Can substitute with maple syrup for a vegan option.
  • 1/4 cup Coconut Oil Vegetable oil or butter are suitable replacements.
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
Optional Toppings
  • 2 tablespoons Extra Honey or Maple Syrup For drizzling.
  • 1 cup Greek Yogurt For serving.

Equipment

  • oven
  • Baking Dish
  • mixing bowls
  • spatula
  • whisk

Method
 

Step-by-Step Instructions for Tropical Mango Flapjacks
  1. Preheat your oven to 350°F (175°C).
  2. Grease or line a 9x9-inch baking dish.
  3. In a large bowl, mix rolled oats, baking powder, and salt.
  4. In another bowl, whisk together milk, honey, melted coconut oil, and vanilla extract until smooth.
  5. Pour the wet mixture into the dry ingredients and gently fold together.
  6. Fold in the diced mangoes evenly into the batter.
  7. Spread the batter into the prepared baking dish evenly.
  8. Bake for 25 minutes or until golden brown.
  9. Cool for about 10 minutes before slicing.
  10. Serve warm, drizzled with extra honey or a dollop of yogurt.

Notes

For best results, ensure your mangoes are perfectly ripe and avoid overmixing the batter to keep the flapjacks fluffy. They can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. For longer storage, freeze them wrapped tightly for up to a month.