Whisk the flour, milk, egg, vegetable oil and a pinch of salt in a medium bowl until smooth.
Heat a 16-18 cm non-stick frying pan over a medium heat and carefully wipe it with some oiled kitchen paper. Pour enough batter into the pan to cover the base with a thin layer, this will be about ¼ of the batter.
Cook the pancake for 1-2 minutes until the edges start to lift, then flip over with a spatula and cook for a further 1 minute until both sides are golden brown. Slide onto a plate and keep warm, make another 3 pancakes.
Put one heaped tablespoon of thick Greek-style natural yogurt and 1 heaped tbsp of mango chunks (chop them smaller if the pieces are too big) into the centre of each warm pancake, then fold the pancake in on each side.
Drizzle generously with Whole Earth Drizzler Golden Roasted peanut butter. Then sprinkle with a heaped tablespoon of granola and coconut flakes. Serve any extra mango on the side.