Kodo Millet and Mango Pancakes

Mangoes and coconuts are a match made in heaven, and this delicious combination lies at the heart of these golden, fluffy pancakes. Made with kodo millet flour, eggs, and mango puree, the pancakes are bursting with bright, tropical flavours that are perfect for a summer breakfast.
Fresh mango pieces (chopped) to serve
Maple syrup or honey to serve
Melted butter 4 tablespoons
Sugar 4 tablespoons or 65 grams
Apple cider vinegar 1 tablespoon
Egg (large) 1
Thick mango puree ½ cup or 125 grams
Thick coconut milk 1 cup
Salt ¼ teaspoon
Baking powder 1 teaspoon
Baking soda ½ teaspoon
Cardamom powder ½ teaspoon
Kodo millet flour 1 cup or 160 grams

A non-stick tawa or pan, a whisk, a sieve or strainer, two mixing bowls.


Scoop the flesh out of fresh mangoes and grind it into a puree without adding any water. Set aside.


Add the baking soda, baking powder, cardamom powder, and salt to the flour and mix all the dry ingredients well.


Use another mixing bowl to crack the egg into, and whisk until the yolk and the egg white is well combined.


Add the coconut milk, sugar, mango puree, and apple cider vinegar to the whisked egg and combine the wet ingredients until the sugar dissolves.


Gently fold the wet mixture into the dry ingredients, until fully combined. Do not overmix or whisk rapidly, this will knock the air out from the batter and make the pancakes flat.



Let the pancake batter rest in the fridge for ten minutes. 


Remove the batter from the fridge, and gently stir in two tablespoons of melted butter.


Heat a flat non-stick tawa or pan on medium-high heat.


Grease the tawa with a little melted butter, then add one big ladle of the pancake batter and lightly spread it on the tawa. 


Add a few drops of melted butter to the sides of the pancake and let it cook for a minute on medium-low heat. After a minute, small bubbles will appear at the edges of the pancake, its colour will turn slightly darker, and its centre will not appear wobbly.



Now gently flip the pancake over, adding a few drops of melted butter to the edges of the pancake again. Cook for about a minute. 


Take the pancake off the tawa and set on a plate. 


 Repeat steps 10 through 13 until all the pancake batter is used up.


To serve, top the pancakes with mango pieces, and serve with maple syrup or honey.


  1. Do not over-whisk the batter. 
  2. Do not keep the pancake batter longer than an hour after mixing the dry and wet ingredients together.
  3. Always let the batter  rest for ten minutes in the fridge before making the pancakes. 
  4. Use thick coconut milk or coconut cream to make the batter. If the coconut milk is thin, the batter will be runny, and the pancakes might break while you flip them.


  1. The coconut milk can be replaced with milk, or any plant-based milk.

Sharada started cooking when she was 14, and there has been no looking back since! Her culinary passion lies in reviving traditional recipes with a contemporary twist, and she delights in incorporating seasonal, locally-sourced produce in innovative and imaginative ways. She proudly shares her cooking experiments on Instagram @adupangarai_aroma.

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