In a sauce pan place three tbsp sugar and one tbsp water. Heat until sugar has dissolved. Add mango, cranberries, chili powder, and cinnamon. Stir and allow to simmer for about two minutes. Add remaining water and sugar then stir. Heat until liquid just begins to thicken. Remove from heat. In a medium sized bowl, combine all ingredients for pancakes and stir until blended. Place two tsp canola oil in a large skillet set on medium high heat and allow to spread. Spoon two tbsp batter for each pancake, spreading with spoon to about 1/4 inch thick. Allow to cook about two minutes, or until bubbles form on top. Flip and cook about one more minute. Replenish oil after first three pancakes. Once all six pancakes are finished, place each on a plate and top with warm fruit topping, if fruit has cooled. Stir on low heat for about 1-2 minutes.