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The easy Mango pancakes are a scrumptious breakfast recipe. This Delightful recipe helps us to avoid the monotonous breakfast routine of eggs and slices. This recipe comes with convenient steps to follow. The merger of mango fruit with regular pancake batter results in a heavenly rich and healthy diet. Regular pancakes are a good option for breakfast but this combo is something else. In conclusion, we can say that this pancake recipe is worth making.

In Pakistan, Summer vibes are at their peak. This is the hot season for fruits King Mango. Everybody loves to have mangoes. We often made mango juices, Mango purees, and Mango Jams in summer. But I decided to produce something fluffy, soft, tasty as well and nutrient-rich for my family breakfast. The Amazing choco-chips topping made them more juicy inside. So guys Don’t wait anymore !! If you are really looking for something palatable dish then go for it!

Let’s Know some Information about Mangoes!!

Let’s have a look at some interesting facts. Before going to make a Mango pancakes recipe in detail.

Mangoes are the king of fruits. They are hiding a lot of health benefits too. That is quite helpful for our body’s nutrient balance. Mangoes are specifically low-calorie fruit. The 1 cup of mangoes (160 g) contains only 100 calories.

Fresh Mangoes

Mangoes act as antioxidants as they contain special plant compounds named polyphenols. They are the perfect source of Body immune-boosting nutrients. , contain natural sugars that make them different from other fruits. Therefore, Diabetic patients can use them at a moderate level.

If you are taking 1 cup of fresh mangoes that means it gives you 10% of Vitamin A of daily need. Moreover, mangoes are packed with folate, vitamins C, B, and copper. They are acting as supporters of the body’s immune system. Finally, we conclude that making this recipe will give us more than taste.

What type of Mangoes is Best for this recipe?

For making this recipe the type of mangoes plays a significant role. There are a lot of different types of Mangoes all over the world. The type I have used is typically named Chaunsa in Pakistan. Its common names are according to the area of cultivation.

This type typically is more or less the same as the Ataulfo type. If you are finding difficulty in searching this type then it’s okay! You can use any type of mango that is sweet and fully ripped. But avoid using green-colored, unripened, and sour-tasted mangoes.

Why we should try this recipe?

There are some valid reasons for trying mango pancake recipes. They are as follows:

Very simple and easy to make in your kitchen in less time.
There is no need for extra time management.
They can be Preserved for future use.
In busy Monday mornings after lazy Sundays this is a good day starter !!
No required long list of Ingredients. Only a few Ingredients will set your table!!
Lovely, appealing yellow color pancakes presentation on plating.

Ingredients

All-purpose Flour

All-purpose flour is good for making pancake recipes. I have used half cup of all-purpose flour. You can use oat flour too. Both of them have different tastes and flavors in cooking.

Fresh Mangoes

Mangoes are core ingredients for taste development in pancakes. I have used 1 fresh fully ripped mangoes. I used them in purred form.

Milk

1/2 cup Whole milk at room temperature is used. Avoid using skimmed milk.

Eggs

1 Egg at room temperature. Eggs at room temperature can easily blend with other ingredients while eggs from the refrigerator are difficult to blend.

Oil

2-3 tbsp of oil is required to make the pancake batter smooth and soft.

Choco Chips

In the topping, I used chocolate chips. The addition of chocolate chips makes pancakes taste a little chocolaty.

Sugar

Granulated sugar is used. If Icing sugar is available then that’s great. Feel free to use it as per taste.

Baking Powder

1 Pinch of Baking powder is used for fermenting the pancake batter.

Instructions

Add all the dried ingredients (all-purpose flour, Sugar, Baking Powder ) in a large deep bowl. Mix well all ingredients.
Add milk and 1 large egg,2 tbsp oil, Mango puree or pulp of 1 big-sized fresh mango, and all dried ingredients in a blender. Blend all ingredients until a smooth slightly thick batter. Alternatively, You may add all the wet ingredients to a big bowl and beat them well with an electric beater until the desired consistency.
Put all the pancake batter from the blender in a bowl and let it aside for 3-4 minutes.

Mango pancakes batter

Take a griddle or a non-stick frying pan. Spray with oil. Set the flame at low. Wait for the right temperature to cook pancakes. If you are using a griddle for this purpose then you can adjust the temperature according to the pancake color you want.
Add a small amount of batter to the skillet by using a spoon or batter shifter.
Scatter a few choco chips on pancakes while cooking for adding more flavor.
Place batter at even place on skillet.Place batter of 3 to 4 pancakes in one round.
Cook until bubbles start to form and the batter begins to pop up from the surface. It will take 3-4 minutes.
Flip to another side when the pancakes get golden brown color.
Placed cooked pancakes on tissue paper.
Likewise, make all the mango pancake batter by repeating the process 3 to 4 times.

Serving

Above mentioned quantities will yield 5-6 medium-sized pancake servings. Mango pancakes are best served with mango chunks as a topping.

Easy Mango pancakes recipe

Pro Tips

All-purpose flour gives tasty pancakes but oat flour, Whole grain wheat flour may be used as a substitute.
you may also use other fruit purees like apple, peach, and strawberry as mango puree substitutes.
You may add mango chunks on the top surface of pancakes while cooking.
Don’t let the batter be too runny otherwise, the texture of the pancakes will be affected. They will be burned.
Avoid using too much oil while cooking them. Otherwise, pancakes absorb oil and become soggy.

Other Breakfast ideas!

Chicken Vegetable sandwich

Nutrition per Mango pancake (estimated only)

Calories |167 kcal| Carbohydrates: 25g |8%| Protein: 4g |8%| Fat: 6g |9%| Saturated Fat: 3g |19%| PolyunsaturatedFat: |1g| Cholesterol: 33mg |11%|Sodium: 183mg |7%|Potassium: 154mg |4%| Fiber: 1g |4%|Sugar: 8g |9%|Vitamin A: 699IU |14%|Vitamin C: 17mg.|21%|.

Storage or Preservation

Mango pancakes are freezing-friendly. If there are some leftover pancakes, then I would recommend putting tin foil in between pancakes and then completely sealing them. Marked with a date before freezing. They will be frozen in the freezer for up to 1 month. When need to pop them in the toaster for heat and eat!!