Prepare the Dry Ingredients:

• In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).

Prepare the Wet Ingredients:

• In another bowl, whisk together the egg, milk, melted butter, vanilla extract, and coconut milk (if using) until well combined.

Combine Wet and Dry Ingredients:

• Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay. If the batter seems too thick, add a little more milk to reach your desired consistency.
• Gently fold in the chopped mango pieces into the batter.

Cook the Pancakes:

• Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
• For each pancake, pour about 1/4 cup of batter onto the skillet. Cook for about 2-3 minutes, or until small bubbles form on the surface of the pancake. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
• Repeat with the remaining batter, greasing the skillet as needed.

Serve:

• Stack the pancakes on a plate and top with fresh mango slices, a drizzle of maple syrup or honey, whipped cream, shredded coconut, or mint leaves, if desired.