Make the most of the season with these fluffy mango pancakes that will make any mango lover happy! No refined flour, sugar or eggs used in the recipe.
If you love mangoes, you cannot resist these mango pancakes!
Most of India has 3 seasons. The monsoons, the winters and the Mango season. Well, especially so, for mango lovers. I know of people who virtually skip dinners during this season, so that they can stuff themselves with 3-4 mangoes each night. Seasonal eating, you see! ????
They say ‘Necessity is the mother of invention’. I would say- “Abundance is the mother of invention”. I invariably come up with a new recipe when I have too much of a particular ingredient. One good thing about living in Bombay is the truck loads of Hapoos (Alphonso mangoes) that arrive into the markets at this time of the year. Alphonso mangoes are considered by many to be the best in terms of sweetness and flavour.
Check out dozens of Mango recipes made using both ripe and raw / green mangoes
I bought a whole load of mangoes from the veggie market last evening. The thing about tropical fruits ripening in your kitchen is that keep inviting you to eat them with those waves of fruity aromas that hit you each time you pass them. This wonderful ripe mango aroma has been nudging me all day to do something about them.
I first thought of baking the mangoes into a cake, or making a mousse for dessert (which is going to be the next escape route for the luscious babies). But no ! I wanted something that would give me instant gratification. That’s how the recipe idea for these Mango Pancakes was born.
At the Saffron Trail household, the boy is a big fan of pancakes, which automatically means pancakes make a regular appearance on my blog. Check these out:
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I’ve used 100% whole wheat flour and a bit of sorghum flour. If you don’t have access to the latter, use all of whole wheat flour by all means.
Mango and ginger are a flavour pairing made in heaven, which is why I like to add ground ginger in the batter. However, other spices like nutmeg and cardamom will also fit in beautifully. I have not added any sugar to the batter, which is why these mango pancakes need to be served with either honey or maple syrup.
Mango Coconut Pancakes – This is a variation you can do with this same recipe by substituting part of the buttermilk with coconut milk and adding a couple of tablespoons of desiccated coconut to the batter to get Mango Coconut Pancakes.
- 1 large mango >400 grams
- 1 cup wheat flour
- 1/4 cup sorghum flour jowar atta
- 1/2 tsp ginger powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 3/4 cups butter milk
- 1 pinch salt
- 1 tbsp oil
- 2 tbsp honey or maple syrup
- 1/2 cup diced mango
- Peel and dice the mango into small pieces to get around 1.5 cups of diced mango - 1 cup for the batter and 1/2 cup for garnish.
- Mix all the dry ingredients in a large bowl. Add the buttermilk and oil. Stir until well combined. The consistency of the batter should be somewhat thick but easily pourable.
- Heat a non stick pan. Smear some oil on this using a kitchen paper. Pour 1/4 cup batter per pancake. Don't spread it out. Let it cook for 2-3 min on a slow flame. Once you see bubbles around the circumference of the pancake, turn over to the other side cook the other side for 1 minute.
- Make stacks of pancakes. Garnish with some diced mango and a good drizzle of honey or maple syrup. This recipe will make around 16 pancakes or so.
wow, very nice one Nandita. never heard of it before.
Well, it got discovered at breakfast time today 🙂 So even I’ve never heard of it before Haha
sounds like a fantastic idea to me – mangoes are my some of my favourite fruit! Although I still lament the fact that we can get homegrown mangoes (kent), but they never taste like they do in hotter climes…
That is creative Nandita..That sounds delicious!
Thanks Johanna- its true, the depth of aroma in the mangoes grown here is a different thing altogether ! I’m gonna try make some mango pud today 🙂 Thanks for visiting my blog-Thanks Gini !
Nandita: There you go with this creativity:).. Yummy looking pancakes..I wish i could get a bite of these Alphonsa mangoes..it is nearly 21/2 years since I had one… 🙁
Hmmm…creative, Nandita. With you and Meeta around, it’s gonna be a lot of pancakes going down my throat, I guess. Ginger is an interesting twist, by the way.
Hey Karthi- I understand, i was away for one year to the US, and no mangoes that whole season. Though Im not crazy about mangoes, I definitely missed having them around. And i see a new pic of your little one :)Vaishali-Haha, I swear ! There are so many interesting things to cook after visiting each others’ blogs- but I dont see any husbands complaining 😀
Very interesting recipe Vaishali..Archana
Mango, ginger and all spice… how can it go wrong? Flavorful and filling, my kind of perfect morning breakfast.Thanks for participating in this event, Nandita.
You are lucky to get all those juicy mangoes.. Hmmmmm Can we get some ???? Feels like taking a bite –
what a lovely idea…I can see my self eating this with mango jam Nandita..
Revathi- take a virtual bite- i know i’m having a whale of a time force fitting mangoes into everything i cook- like I made a simple dal into a mango dal yesterday LOL- but sharing it with all of you makes it a great experienceSanthi- you sure love mangoes- mango pancakes with mango jam- thats kinda XS mango hahahaha- how about whipped cream>?
Pancakes galore!!! I love these … Something to try out soon. As soon as I have finished my load in the freezer ;-)!!What was that about the fan club? i think mine is called Nandita’s.Hugs!!
Haha, I don’t want it to sound like a MAS – but I’m definitely member of your fan club :)Hugs to u too Meeta
Hey Nans…. do we use ripe mangoes or the keri ones?? If ripe ones then we can use the pulp form too na?? Btw the recipe reads yummy!Cheers,Ruchi.
You can use pulp, Ruchi, but the fibre part of the mango that comes along in a puree-adds to the texture, besides you can avoid the sugar, preservatives and additives by making your own mango puree, especially when we are blessed with abundance of alphonsoes in these months. Save the puree for the other months !Thanks for visiting my blog..
Hi Nandita…I’m going to try out your yummy mango pancakes for brekafast today..just wanted to find out what the 5 spice powder is – even though you’ve mentioned that it is optional. 5 spice mix that I know of is – the combination of Cumin, Mustard, Fennel, Fenugreek and Kalonji/Nigella seeds.
Hi Shilpi- I’m sorry, I should have a little more descriptive abot five spice powder- the one you are talking anout is Panch phoran (i love to use that one in curries).The one I used is the Asian Five spice powder which is available in all Asian stores in US (that’s where i had picked it up from)- it contains cinnamon, anise, clove, fennel, ginger and licorice root-more than 5 there!The taste is similar to our Indian Garam masala, except that there is no heat to it. Its more of an aromatic spice, so you could just add a mix of powdered clove,anise (saunf) and cinnamon with grated ginger.Hope that helps- thanks for visiting my blog Shilpi- I remember writing to you ..
Lovely, back home we make some thing like this,mis ripe bananas with wheat flour , spiced with cardamon powder and made into puri’s, served with a spicy coconut chutney(sweet+tangy) This i must try as i’s less oily.ummmmm yummmmmm can’t wait
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I tried these pancakes because I make pancakes every day and live in Costa Rica where the mangoes grow on the trees in my yard. However they were thin and mushy, they tasted great but were almost impossible to flip. I think the key is to get your griddle nice and hot and then lower the heat while you are cooking them so they cook through but don’t burn on the outside. Also I think our mangoes are larger than the ones used in the recipe so one of ours is like 2 of those. That also affects the batter.