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.
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:
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.