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–+ servings
Mango Pancakes

Delicious Mango Pancakes: A Tropical Twist for Brunch Bliss

These Mango Pancakes are a delightful tropical treat, perfect for brunch or dessert, combining fluffy texture with vibrant flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Pancake Batter
  • 200 grams Plain Flour Consider using whole wheat flour for a healthier spin.
  • 50 grams Cornflour Substitute with arrowroot starch for a gluten-free option.
  • 25 grams Icing Sugar Confectioners' sugar can work as an alternative.
  • 25 grams Caster Sugar Feel free to use brown sugar for deeper flavor.
  • 1 teaspoon Salt Kosher salt can make a suitable substitute.
  • 300 ml Warm Full-Fat Milk Alternatives like almond or oat milk can also be used.
  • 2 large Eggs Flax eggs are an excellent vegan substitute.
  • 50 grams Melted Butter Coconut oil or vegan butter serves as great alternatives.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for the best taste.
  • 1 drop Yellow Food Coloring Use turmeric for a natural color enhancement.
  • 1 knob Butter Use non-stick spray for a lighter option.
Filling
  • 200 ml Double (Heavy) Cream Coconut cream is a great dairy-free alternative.
  • 15 grams Icing Sugar Powdered sugar can also be substituted.
  • 1 teaspoon Vanilla Extract Consider almond extract for a unique twist.
  • 2 ripe Mangoes Select sweet varieties like Alphonso or Sindhri for the best results.

Equipment

  • Large Bowl
  • whisk
  • Non-stick pan
  • sieve

Method
 

Pancake Preparation
  1. Sift the Dry Ingredients: In a large bowl, sift together plain flour, cornflour, icing sugar, caster sugar, and salt.
  2. Whisk the Wet Ingredients: In another bowl, whisk together warm full-fat milk, large eggs, melted butter, vanilla extract, and yellow food coloring until smooth.
  3. Combine Ingredients: Gently fold the wet mixture into the dry ingredients until they just come together.
  4. Cook the Pancakes: Heat a non-stick pan over medium heat and add a knob of butter. Pour about 50 ml of batter into the pan and swirl to coat.
  5. Prepare the Filling: Whip the double cream with icing sugar and vanilla extract until you reach medium peaks.
  6. Assemble the Pancakes: Take a cooked pancake, fill it with mango slices and a generous dollop of whipped cream, then fold the edges inward.
  7. Serve or Chill: Enjoy the pancakes right away or chill for about 30 minutes for a firmer texture.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 36gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 100mgIron: 1mg

Notes

Optional: Garnish with extra mango slices or a drizzle of honey for added flair. Avoid browning the pancakes for a soft texture. Let cooked pancakes cool completely before filling.

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