Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free


Vegan Mango Lime Pancakes by An Unrefined Vegan

I love tinkering with pancake (and waffle) recipes – and that’s because Sunday morning breakfast is hands down my favorite meal of the week. Over the past year or so of blogging I’ve made the following pancakes:

Whole Wheat Chocolate Chip
Banana Bread
Pumpkin-Carrot Cake Ginger
Whole Grain with Dried Blueberries, Ginger & Sunflower Seeds
Whole Wheat Nectarine with Easy Coconut Maple Syrup
Banana Bread with Cacao and Pecan & Walnut Butter
Mocha Spice with Simple Syrup

but I’ve created my favorite right here. These are absolutely delicious with nothing on them – and for someone who loves to load her ‘cakes with nut butter, slices of banana and hemp seeds – that’s saying a lot.

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Oil-free, Sugar-free Mango Lime Pancakes with Ginger & Coconut

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  • Author: Annie
  • Prep Time: 15
  • Total Time: 15 minutes
  • Yield: 16 1x


Nothing makes me happier than a stack of warm pancakes. But these Mango Lime Pancakes take breakfast to another level.


  • 1 1/2 cups whole wheat pastry flour
  • 1/4 cup macadamia nuts
  • 1/4 cup coconut flour
  • 1/4 cup unsweetened flaked coconut
  • 2 Tbsp. wheat germ
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 1/4 tsp. cardamom
  • 1/4 tsp. cinnamon
  • 2+ cups “buttermilk” (nut milk + 1 tbsp. apple cider vinegar)
  • juice of 1 lime
  • zest of 1 lime
  • 1/4 tsp. pure lime extract (optional)
  • 1 Tbsp. fresh ginger, grated
  • 1 tbsp. crystallized ginger (omit to make recipe completely sugar-free), chopped
  • 2 mangoes, divided


  1. Pop your breakfast plates in the oven and crank it to 200-degrees F. Heat a large griddle or skillet.
  2. In a food processor, grind the macadamia nuts – this “meal” doesn’t have to be fine, just break down the nuts into small pieces. Set aside. Cut and peel the mangoes and chop one of the halves into small dice. Set aside. Place the other halves into the food processor along with the lime juice and process until very smooth. Set aside.
  3. In a large bowl, combine the flour, coconut flour, coconut flakes, wheat germ, baking powder, baking soda, and spices. Stir in the macadamia nut meal.
  4. In a small bowl, whisk together the buttermilk, lime zest, and lime extract and then stir in the mango/lime mixture. Whisk this into the dry ingredients, breaking down any big clumps and then stir in the diced mango, the fresh ginger, and the crystallized ginger, if using. Let the batter sit for 10-15 minutes.
  5. When the griddle is nice and hot, spoon batter onto it – spraying the surface with oil, if desired. Flip the pancakes when the tops lose their shine and some bubbles pop to the surface. Cook for several minutes and then place the ‘cakes in the oven to keep warm.
  6. Serve with your favorite syrup.


  • Serving Size: 4
  • Calories: 655
  • Sugar: 24
  • Sodium: 641
  • Fat: 32
  • Saturated Fat: 6
  • Unsaturated Fat: 17
  • Trans Fat: 0
  • Carbohydrates: 87
  • Protein: 14
  • Cholesterol: 0


Mango Lime Pancakes An Unrefined Vegan

Mango Lime Pancakes An Unrefined Vegan

57 thoughts on “Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free

    1. An Unrefined Vegan

      It’s pretty rare, that’s for sure. There was a breakfast place in Santa Monica when I lived there years ago (and pre-vegan) that made wonderful and unusual pancakes. Otherwise, one is usually stuck with Bisquick-type stuff that give breakfast a bad name.

  1. Pingback: Mango Lime Pancakes with Ginger & Coconut. Sugar- & Oil-free | Vegan Today

  2. tearoomdelights

    I really want to come to your house for Sunday breakfast. Every time you post a pancake recipe I get a yearning for them, I don’t know how you make them look so good every time. You are a pancake wizard.

  3. narf77

    I agree with Sarah! In fact, why would you go out to a cafe and have pancakes when you could use Annies amazingly delicious recipe and stay at home in your jammies and fluffy slippers with messy hair and eat better? 😉

      1. narf77

        Who would want to know Annie! Scary glow in the dark stuff my guess 😉 (the same chemicals that make sparkly vampires 😉 ). Yours look like they glow with health, not strange chemicals 😉

    1. Somer

      I concur, besides posting now 8 incredible pancake recipes, you’ve also got 10 waffle recipes on the site, including the infamous Kelvis. Girl, can I come to your house for breakfast? Can we just have a pancake and waffle buffet?

    1. biggsis

      Indeed – these sound very grown up – and spectacular as well. Obsession can be a wonderful thing when it leads to culinary adventures like this!

  4. Linne

    Well, that covers four and a half months of Sundays . . . You still need to invent five and a half month’s worth more; then you will have a fabulous book (A Month of Sundays??) 🙂
    I love waffles best, but I do make pancakes. I might just add a bit of kefir and oil to this and dig out the old waffle iron . . . thanks again, Anne!

    1. An Unrefined Vegan

      Haha! I’d better step up my game! I prefer waffles as well – that nice, crispy exterior – but when I made these as waffles, they stuck horribly to the iron despite spritzing it with oil.

  5. Brittany

    What a crazy unique flavor combo!! It sounds delicious! I wanted to make pancakes this morning to go with some coconut whipped cream I made last night, but ended up eating too many homemade granola bars and felt too sick! HA!

  6. celestedimilla

    You do like your pancakes girl – I counted 8 pancake recipes! They all look good, but I’m going to go check out your Whole Wheat Chocolate Chip ones now!! Celeste:)

  7. Angela @ Canned Time

    I can’t even put to words how fantastic this flavor combination must be. Absolute perfection. I usually don’t put syrup on my pancakes either, too sweet for me, so these were made for me. Can they make a great waffle or is the batter too thin?

    1. An Unrefined Vegan

      I tried making them into waffles, Angela, and they stuck something fierce. I spritzed the iron, but to no avail. My guess is the combination of the mango (sugar sticking) and no-oil is the reason this happened. I haven’t tried using just a little coconut oil in the batter, but that might do the trick, and of course, would taste fantastic!

  8. Sophie33

    I also agree hre & think you have made another winner’s recipe! I must make thse beauties tomorrow! They look so appetizing too! For the moment, my favourite pancake recipe of yours is thge WW nectarine with easy maple coconut syrup!! 🙂 Yummmm!
    You are certainly the pancake vegan queen!

  9. curlyadventurer

    This is an incredible recipe. One thing to love about being Vegan, learning about all the foods and combinations you had no idea existed. Thank you for combining three of my four favorite things!!

      1. curlyadventurer

        It is continuing, so much has happened in such a short time. I got over the difficult part and now I am grooving and discovering. I am going to post more on this process and all the things I am learning. And I just met another Vegan at work. So I am connecting and finding support on and offline 🙂

  10. Pingback: Vegan Recipe of the Week: Mango Lime Pancakes with Ginger & Coconut. Sugar & Oil Free. | Change Your Mind Change Your Life

  11. michele marie

    This is my first time on your blog. I wasn’t even lookin for recipes today, a friend reposted on Facebook. I’m now a follower of your fb page and we’re going to have these for dinner tonight! I can’t wait to explore the rest of your recipes!


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