You begin by sifting rice flour, baking powder, sugar and salt in a large mixing bowl. In another bowl, whisk together an egg, some milk, coconut oil and vanilla extract together, then pour the wet ingredients into the flour mixture and gently mix until batter is just combined. Fold in one cup of fresh, diced mangoes into the batter until mangoes are evenly distributed.
Heat up a little coconut oil in a non-stick skillet over medium-low heat and pour 1/3 cup of batter in the middle of the skillet to form a small circle. Allow the batter to cook until the bottom is golden brown and the edges are dry, then flip the pancake over with a spatula and let the pancake cook some more until the other side is also golden. When all the batter has been used up, serve pancakes with diced fresh mangoes and a generous drizzle of honey. Tuck in, and enjoy!
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