Description
Fluffy mango pancakes made with fresh mango puree, perfect for a tropical twist on a breakfast classic.
Ingredients
Units
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- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 3/4 cup milk
- 1/2 cup mango puree (fresh or canned)
- 2 tablespoons melted butter or oil
- 1/2 teaspoon vanilla extract
- Extra mango slices for serving (optional)
- Maple syrup or honey for serving (optional)
Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and mix in milk, mango puree, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet.
- Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side for another 1-2 minutes until golden brown and cooked through.
- Repeat with remaining batter. Serve warm with mango slices and syrup or honey if desired.
Notes
- You can use canned mango pulp if fresh mangoes aren’t available.
- Adjust the milk for thinner or thicker batter consistency.
- These pancakes can be frozen and reheated later.
Nutrition
- Serving Size: 2 pancakes
- Calories: 210
- Sugar: 9g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
