Mango Pancakes
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.
To serve
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Recipe Notes

If you don’t have buttermilk, mix 1 tsp vinegar in 1 3/4 cups milk and keep aside for 5 minutes and then use in recipe. Alternatively, whisk together 1/2 cup yogurt with 1.25 cups water and use this instead of buttermilk.

Seasonal fresh mangoes work best in this recipe.

Post updated with new information and pictures on 4 April, 2017.