In a large bowl, sift together the flour, baking powder, baking soda, and salt.
In a small bowl, whisk together the coconut milk, oil, mango puree, and vanilla extract. Pour over the dry ingredients and mix well to form a smooth, lump-free, thick batter.
Please add more milk if the mixture is too thick.
Grease a griddle with oil and heat it. Pour a small ladle full of batter on the griddle. Let the pancake cook for 1-2 minutes more till the underside is golden. Carefully flip it over. Cook on the other side till golden brown. Repeat till all the batter is used up.
Serve warm with maple syrup or honey, topped with fresh mango and almond slivers. Enjoy!