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.
- 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
To serve
- 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.
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.