Description
These Mango Pancakes are light, fluffy, and bursting with fresh mango flavor. Perfect for breakfast or brunch, they offer a refreshing twist on the classic pancake, transporting you to a tropical paradise with each bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 cup milk
- 2 eggs
- 1 cup fresh mango (or mango puree)
- 2 tablespoons butter (for the batter and cooking)
- 1 teaspoon vanilla extract
Instructions
- Prepare the Mango
If using fresh mango, peel and chop it into small chunks. Mash half of the mango with a fork or blend it in a food processor until smooth. Keep the other half in chunks for texture. -
Make the Pancake Batter
In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. In a separate bowl, beat the eggs, then add the milk, melted butter, and vanilla extract. Stir in the mango puree and fold in the chopped mango chunks. Mix until just combined. -
Cook the Pancakes
Heat a non-stick skillet over medium heat and grease it lightly with butter. Scoop about 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles start to form on the surface, then flip and cook for another 1-2 minutes until golden brown. -
Serve and Enjoy
Remove the pancakes from the skillet and serve warm with your favorite toppings, such as maple syrup, powdered sugar, or extra mango chunks.
Notes
- Use Ripe Mango: The flavor of a ripe mango is essential for the best pancakes.
- Don’t Overmix: Overmixing the batter can lead to dense pancakes, so stir just until combined.
- Keep Pancakes Warm: If making multiple pancakes, keep them warm in a low-temperature oven (200°F or 90°C).
Nutrition
- Serving Size: 1 pancake
- Calories: 200
- Sugar: 12g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg