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!
Mango pancakes
By: Leah
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 In:
15 min
Servings: 4 servings
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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