Madagascan Breakfast Pancake

(Africa 2020 Pairings) (Mofo Gasy) A mango-infused breakfast cake topped with a fruity mango coconut honey and finished with toasted coconut.

Madagascan Breakfast Pancake

Total TimeTotal Time: 30 minutes

ServingsServings: 10


2 cups dry pancake mix

½ cup water

3 cups coconut milk divided

4 Tablespoons granulated sugar

2 each whole egg

8 Teaspoons vanilla extract divided

2 cups DOLE Chef-Ready Cuts Mango Cubes thawed

2 cups mango puree

2 Tablespoons honey

60 each Mofo Gasy sub-recipe

2-½ cups Mango coconut honey sub-recipe

as needed powdered sugar for garnish

10 Tablespoons toasted shredded coconut

Nutrition Facts


  1. To Prepare Mofo Gasy:

    1. Add dry pancake mix, water, 1-1/2 cups coconut milk, granulated sugar, eggs, 2 Tbsp vanilla extract and mango cubes into a bowl and whisk until well combined.

    2. Using an aebleskiver pan over medium heat, spray liberally with non-stick spray.

    3. Pour 1 tablespoon of batter in each mold.

    4. Once edges begin to brown, using a skewer, poke the center of the mofo gasy and flip.

    5. Continue to cook for an additional 1-2 minutes or until the center is completely cooked.


  2. To Prepare Mango Coconut Honey:

    1. Place mango puree, 1-1/2 cups coconut milk, honey and 2 tsp vanilla extract into a medium sauce pot over medium heat and cook until warm and bubbling.

    2. Allow to cool and store covered in the refrigerator until ready to use.

  3. To Serve: 

    1. Place 6 mofo gasy in a shingled stack and place 1/4 cup mango coconut honey sauce in a ramekin. 

    2. Top with powdered sugar and 1 Tablespoon toasted shredded coconut. 

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