Drain the mango chunks then purée half in a processor until smooth. Chop the other half into small chunks.

In a mixing bowl, cream together the coconut oil and mango purée. Then whisk in the egg and coconut milk. Stir in the remaining pieces of mango.

In a separate bowl, mix together the dry ingredients. Then pour the dry into the wet and mix well.

Heat a pan on a medium high heat, grease lightly with butter then fry a ladleful of batter at a time. Turning when the bottom of the pancake is firm and golden brown.