Description
These Mango Pancakes are soft, fluffy, and bursting with juicy mango flavor. A perfect tropical twist to your morning pancakes, they’re easy to make and irresistibly delicious!
Ingredients
Units
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Dry Ingredients:
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- 1 1/2 cups all-purpose flour (or gluten-free 1:1 blend)
- 2 tablespoons sugar (or honey/maple syrup)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
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- 3/4 cup ripe mango, mashed (or mango puree)
- 3/4 cup milk (dairy or plant-based)
- 1 large egg (or 1 flax egg: 1 tbsp flaxseed meal + 2.5 tbsp water)
- 2 tablespoons melted butter or coconut oil
- 1 teaspoon vanilla extract (optional)
Optional Mix-ins:
- 1/4 cup shredded coconut for extra tropical flavor
- 1/4 cup chocolate chips or chopped nuts
Instructions
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Prepare the Batter
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix mashed mango, milk, egg, melted butter, and vanilla.
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Combine Wet and Dry Ingredients
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Avoid overmixing.
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Cook the Pancakes
- Heat a non-stick pan over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the pan.
- Cook until bubbles form on the surface, then flip and cook for another minute or until golden brown.
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Serve and Enjoy
- Stack pancakes and top with extra mango slices, honey, or whipped cream. Enjoy warm!
Notes
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- For a stronger mango flavor, use mango puree instead of mashed mango.
- To make it dairy-free, use coconut oil and plant-based milk.
Nutrition
- Calories: 120
- Sugar: 4g
- Sodium: 90mg
- Fat: 4g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g