In our house, pancakes are a breakfast mainstay, but it’s easy to become tired of eating them, isn’t that right? You have to break out of your routine of eating the same old pancakes and give these mango pancakes a go. They’re like a tropical vacation disguised as breakfast, and you can make them in the comfort of your own home.
This recipe for pancakes is exactly the same as any other pancake recipe, with the exception that it uses mango. There is also a recipe for a bonus mango compote that you can use as a topping for your pancakes! It is up to you whether or not you include it, but considering how tasty it is, I would not advise leaving it out.
If you have a need for mango pancakes during the week, you can always pre-cook them and store them in the refrigerator (or freezer) so that you may have them whenever you want them. Mango pancakes are an excellent choice for a weekend brunch alternative.
This dish may be completed in as little as twenty-five minutes, even when you factor in the additional time needed to prepare the mango compote. In addition to this, the only equipment you’ll need is a skillet, a mixing bowl, and a whisk (or griddle).
Fresh Vs Frozen Mango
Even though I always recommend fresh mango, if you have any frozen mango in your freezer that needs to be used up, go ahead and use it!
If you are going to make the pancakes using frozen mango, however, you need to let it thaw for an hour before you start cooking them. This will prevent the mango from freezing the batter and causing the pancakes to turn out strangely. In this method, you’ll be able to incorporate any leftover liquid into your mango compote without waste!
Do I Absolutely Need to Make Use of Coconut Milk?
Because mango has such a tropical taste, I thought using coconut milk in this dish would be a good way to complement that flavor.
Having said that, if coconut is not your preferred taste, you can simply replace it with any milk of your choosing, regardless of whether or not it contains dairy! Although there are others who will only use milk made from cows when I make pancakes I also prefer to utilize milk made from oats.
I would want to make this recipe the night before, is it possible?
Even though you may create the mango compote the night before, I wouldn’t recommend doing so since it will affect the texture of the batter. Baking powder begins to act as soon as it is added to liquid, so if you wait too long to cook the pancakes, you run the risk of completely ruining the batter.
You may, however, prepare the pancakes in advance and then reheat them in the microwave or toaster oven whenever you want some fast pancakes. This option is available to you at any time. The pancakes thaw out really well after being frozen.
Is There Anything Else I Can Use Instead of Mango?
Despite the fact that mango is the star of the show when it comes to these pancakes, you can absolutely substitute any other fruit that you like or happen to have on hand. The recipe won’t alter all that much; the only thing that will vary is the taste.
Your diet can benefit from increasing its intake of seasonal fruits if you try this method out.
Is it possible to prepare this dish without using gluten?
You have every right to do so! The wonderful thing about gluten-free flours now is that they work so well that you can swap the same quantity of gluten-free flour for conventional flour in whatever it is that you are cooking, and it will still taste fantastic. This was not the case in the past.
For the greatest results, I would suggest using a gluten-free flour blend, which often consists of a combination of rice flour, tapioca flour, and perhaps some other types of flour.
Are these pancakes made with dairy products?
That’s right—there won’t be any dairy in this dish! Because mango and coconut are such a delicious taste combination, I used coconut oil and coconut milk in this recipe.
Mango Pancakes
Prep Time: 10 minutes
Time Required for Cooking: 15 Minutes
The recipe makes 12 crepes.
Ingredients
In order to make the pancakes:
1 and a half cups of flour, sifted
1¼ cup coconut milk
1 egg
3 tbsp coconut oil
2 tsp baking powder
¼ tsp salt 1 tsp vanilla essence
1 mango
For the mango compote, you will need:
- 1 mango
- 1 lemon, juiced 1 tbsp sugar (or honey)
1/4 mug of water
Instructions
- For the purpose of making the mango compote. Cube the mango using a knife and a cutting board. In a saucepan, combine the mango, water, lemon juice, and honey. Stir to combine.
- Bring the sauce to a boil, then immediately reduce the heat to a low setting and let it simmer for 5–10 minutes. Set aside.
- So that you may prepare the pancakes. After passing it through a sieve, transfer the flour to a large mixing basin and add the baking powder and salt to it as well. It requires thorough whisking.
- If necessary, melt the coconut oil and transfer it to a basin that is about the same size. When it is cold enough to handle but has not yet hardened, add the egg, coconut milk, and vanilla and stir until they are uniformly distributed throughout.
- Combine the wet and dry components using a whisk until they are almost completely blended. Take care not to overmix your pancake mixture; a few little lumps are OK in the final product.
- While the mango is being cut into tiny pieces, give the batter a chance to rest for five minutes. Mix the diced mango with half of the batter and set the remaining mango aside for the topping.
- Heat a pan (or griddle) to medium-high heat. When it reaches the desired temperature, reduce the heat to medium and pour a quarter cup of batter into the pan. Turn the food over after it has been seared for a few minutes on one side until it has a golden brown color.
- in order to serve. You may top your pancakes with maple syrup, whipped coconut cream, mango compote, or freshly sliced mango. You can also use mango compote. Enjoy!