Mango Pancakes
Sweet tropical Mango Pancakes are simply delicious. Whole grain pancake batter is combined with mango puree and cinnamon to create a healthy, nutrient rich pancake that's light, fluffy, and vegan.
Servings: 4
Calories: 157kcal
Equipment
- food processor optional
Ingredients
- 1 tablespoon chia seeds ground
- ¼ cup water
- 1 cup whole wheat flour
- 2 tablespoon coconut sugar or cane sugar
- 1 tbsp baking powder
- ½ teaspoon salt
- 1 cup unsweetened almond milk or other dairy free milk
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ tsp nutmeg
- ¼ teaspoon ginger
- ½ tsp cinnamon
- ½ cup mango puree
- 1 teaspoon coconut oil
Optional Toppings
- 2 tablespoon desiccated coconut
- ¼ cup blueberries
- maple syrup
Instructions
- In a coffee grinder or spice grinder, grind 1 tablespoon of chia seeds. In a small bowl whisk together with ¼ cup of water. Allow to sit for 5 minutes. Paste will thicken and become gloppy.
- Slice and peel mango. Chop into cubes. Puree one cup of mango cubes in the food processor. Depending on the ripeness of your mango you may end up with a liquid texture, or a finely chopped texture. If you do not have a food processor, finely chop the mango.
- Add whole wheat flour, sugar, baking powder, salt, nutmeg, ginger, and cinnamon in a large bowl. Whisk together to combine.
- In a medium size bowl combine almond milk, apple cider vinegar, and vanilla. Whisk together to combine.
- Pour wet ingredients into dry ingredients. It's okay if the batter is a little lumpy. Add chopped mango. Fold to combine.
- Heat skillet to medium-high. Melt 1 teaspoon coconut oil in the pan. When skillet is warm, add ⅓ cup of batter. Using the back of the measuring cup evenly spread the batter. When the batter bubbles, about 3-4 minutes. Flip the pancake. Cook for an additional 1-2 minutes or until golden brown on both sides.
Video
Notes
Tips for Making Mango Pancakes
- For a light fluffy pancake allow the batter to sit for 10-15 minutes while the pan is heating. The batter will fluff and bubble.
- Make sure the skillet is heated before adding batter.
- Use a measuring cup to get even pancakes.
- Spread the batter on the skillet using the back of the measuring cup for even circles.
- Cook first side for 3-4 minutes or until batter bubbles and bottom is golden brown. Cook on the second side for 1-2 minutes.
Nutrition
Calories: 157kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 703mg | Potassium: 162mg | Fiber: 4g | Sugar: 9g | Vitamin A: 345IU | Vitamin C: 12mg | Calcium: 268mg | Iron: 1mg