J and I rarely have big breakfasts, however a few weekends ago we were in the mood. I had some mango in the freezer that needed to be used, so I decided to throw together some mango pancakes.
My inspiration came from a Women’s Weekly recipe for apple and cinnamon pancakes with maple syrup, found in “GoodFoodFast”. Here is the recipe with my adaptations. It’s actually fairly healthy if you don’t have ice cream!
I originally included cinnamon, as per the original apple recipe, but I have left it out of the recipe - I don't feel it went well with mango. I was a little short on mango, so I added blueberries to serve. Ice cream is a little indulgent for breakfast, so if you're feeling virtuous swap it out for plain or vanilla yoghurt.
Details
- Prep Time:
5 min - Cook Time:
10 min - Ready Time:
15 min
Ingredients
- 1 cup self-raising flour
- 0.25 cup Firmly packed brown sugar
- 0.5 cup Skim milk
- 1 Egg yolk
- 0.5 cup Coarsely chopped mango
- 2 egg whites
- 1 cup Mango to serve
- 1 cup cup Ice cream to serve
- 2 tbsps Maple syrup to serve
Directions
- Combine flour in a large bowl with sugar, milk, egg yolk and chopped mango.
- Beat egg whites in a clean bowl with an electric mixer on the highest speed, until soft peaks form.
- Gently fold egg whites into the flour mixture.
- Heat a fry pan over medium heat - grease if not non-stick.
- Pour about 1/4 cup of batter for each pancake.
- Cook until bubbles form on the top. Flip and brown on the other side until cooked through.
- Serve pancakes with mango, ice cream and maple syrup.
08.02.10 | 
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Sounds good. When do we get to come over and try some of your fabulous cooking!