Here in the USA, I found a huge box of mangoes, and I was trying to use mangoes in almost everything so that they wouldn’t go bad just sitting there. I made a puree of mango and added it to my pancake batter, which turned out to be good and was a hit with my baby too. So here’s the recipe and the exact ingredients to make them at your home: top them with some fresh chopped mangoes, a dollop of butter, and a generous serving of maple syrup.
How to make Mango Pancake :
For mango pancakes, simply combine the wet ingredients and give them a good mix. Then fold the wet mixture into the dry ingredients and mix well. Let it rest for 5 to 10 minutes to allow the flours to hydrate. Pour the batter onto a pan preheated to 350 degrees Fahrenheit to get perfectly cooked pancakes. Cook the pancakes on medium flame on the stove.
Serving suggestion for Mango Pancake :
Serve them with a dollop of butter, chopped mangoes, and maple syrup or honey.
Mango Pancake
Ingredients
- 1 mango pureed (or to taste)
- 1 cup pearl millet
- 1/2 cup blanched almond flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk any milk of your choice
- 2 tablespoons butter
- 1 tablespoon sugar/jaggery/maple syrup sweetener of your choice
- Pinch of salt
- Additional butter or oil for cooking
- Sliced mango for serving (optional)
- Maple syrup or honey for serving (optional)
Instructions
- In a mixing bowl, seive and combine the pearl millet, almond flour, baking powder, and a pinch of salt. Mix well to ensure even distribution of the dry ingredients.
- In a separate bowl, whisk together the egg, milk, melted butter, sugar/jaggery/maple syrup, and mango puree until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as it can result in dense pancakes.
- Heat a griddle or non-stick skillet over medium heat. Grease it with butter or oil.
- Pour about 1/4 cup of the pancake batter onto the griddle for each pancake. Use the back of a spoon or a ladle to spread the batter into a circular shape.
- Cook the pancakes for 2-3 minutes, or until bubbles start to form on the surface. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown.
- Remove the pancakes from the griddle and repeat the process with the remaining batter, adding more butter or oil as needed to prevent sticking.
- Serve the mango millet pancakes warm, topped with sliced mango, a drizzle of maple syrup or honey, and any other desired toppings or accompaniments.
- Enjoy the delicious and nutritious mango millet pancakes as a delightful breakfast or brunch option!
