Description
Mango Pancakes are a delightful way to brighten up your breakfast or brunch. Bursting with the sweet, tropical flavor of ripe mangoes, these fluffy pancakes will transport your taste buds to a sunny paradise. Perfectly paired with fresh fruit and drizzled with syrup, they make any meal feel like a special occasion. Easy to prepare and adaptable for various toppings, this recipe is sure to become a family favorite for all occasions.
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 cup milk (or plant-based alternative)
- 1 large egg (or flaxseed meal substitute)
- 2 tbsp melted butter (or coconut oil)
- 1 cup diced ripe mangoes (plus extra for topping)
Instructions
- Peel and dice the mangoes; set aside some for topping.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- In another bowl, combine milk, egg, and melted butter; mix until smooth.
- Pour the wet ingredients into the dry mixture; stir gently until just combined.
- Fold in most of the diced mango.
- Heat a non-stick skillet over medium heat; grease lightly.
- Pour about half a cup of batter onto the skillet for each pancake; cook until bubbles form and edges are set (about 2 minutes). Flip and cook until golden brown (about 1 more minute).
- Serve warm with extra mango and syrup.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Tropical
Nutrition
- Serving Size: 2 pancakes (150g)
- Calories: 370
- Sugar: 10g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
Keywords: For added nutrition, use whole wheat flour instead of all-purpose flour. Substitute eggs with flaxseed meal mixed with water for a vegan option. Enhance flavor by adding cinnamon or coconut flakes to the batter.