recipes

Vitamin-Rich Mango Pancakes

When I was younger, we used to have a mango tree growing in the backyard. Whenever the mangoes were ripe and plump, we’d pick the mangoes with a stick, then wrap them in newspaper for a few days before greedily slicing them open, and savoring them sweet, yellow flesh. Mangoes always remind me of my childhood, and more than anything, they remind me of the tropics. Today, let’s go tropical and make a batch of these delicious mango pancakes!




Mango Pancakes




Total Time

40 mins

Prep: 10 minutes

Cook: 30 minutes

Servings

10

Nutrition

139 cals

You begin by sifting rice flour, baking powder, sugar and salt in a large mixing bowl. In another bowl, whisk together an egg, some milk, coconut oil and vanilla extract together, then pour the wet ingredients into the flour mixture and gently mix until batter is just combined. Fold in one cup of fresh, diced mangoes into the batter until mangoes are evenly distributed.

Heat up a little coconut oil in a non-stick skillet over medium-low heat and pour 1/3 cup of batter in the middle of the skillet to form a small circle. Allow the batter to cook until the bottom is golden brown and the edges are dry, then flip the pancake over with a spatula and let the pancake cook some more until the other side is also golden. When all the batter has been used up, serve pancakes with diced fresh mangoes and a generous drizzle of honey. Tuck in, and enjoy!

Mango Pancakes Mango Pancakes Mango Pancakes

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Probiotic-Rich Beet Greek Yogurt Pancakes
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Ingredients

  • 1 ¼ cup of rice flour
  • 1 ½ teaspoon of baking powder
  • 2 tablespoons of sugar
  • Pinch of salt
  • 1 egg
  • 1 ¼ cup of milk
  • 1 tablespoon of coconut oil + more for cooking
  • ½ teaspoon of vanilla extract
  • 2 cups of diced ripe mangoes
  • Honey, for drizzling over

Directions

  1. In a large bowl, sift rice flour, baking powder, sugar and salt together
  2. In another bowl, whisk egg, milk, coconut oil, and vanilla extract together
  3. Gently pour wet ingredients into the flour mixture and mix well until just combined
  4. Fold in 1 cup of the diced mangoes into the batter until mangoes are evenly distributed
  5. For each pancake, heat up a little coconut oil in a non-stick skillet over medium-low heat and pour 1/3 cup of batter into the middle of the pan to form a small circle
  6. Allow pancake batter to cook until the bottom is golden and edges are dry, then flip over with a spatula and allow pancake to cook some more until the other side is also golden
  7. Repeat until all the batter is used up
  8. Serve mango pancakes with remaining cup of fresh diced mangoes and a drizzle of honey




Nutrition

Calories

139 cals

Fat

3.2 g

Protein

2.9 g

Carbohydrates

25 g

Sugar

8.6 g

Fiber

1 g

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