Mango Pancakes
These tasty mango pancakes make the perfect weekend breakfast treat!
Servings 8 pancakes
Calories 106kcal
Ingredients
- 1 mango, half pureed and half chopped
- 1 egg
- 3/4 cup milk
- 1/4 tsp cinnamon
- 1/2 tsp vanilla
- 1 tbsp avocado oil (or canola, vegetable, etc.)
- 1/2 cup whole white wheat flour (or all-purpose, or regular whole wheat)
- 1/2 cup rolled oats
- 1/4 tsp salt
- 2 tsp baking powder
Instructions
- Take the mango and chop it up. Take half of the fruit and place it in a food processor to puree. Reserve the other half, chopping finely. Set aside for now.
- In a large bowl, whisk together the egg, milk, cinnamon, vanilla, and avocado oil. Stir in the mango puree.
- Add the flour, oats, salt, and baking powder. Stir until combined. Fold in the chopped mango.
- Heat up a large nonstick griddle (use 350 degrees if it has a temperature setting). Let the pancake batter sit while the griddle is heating up.
- Pour the batter onto the griddle*, working in two batches. Let cook for 2-3 minutes, then flip (use the spatula to peek at the bottom – it’s time to flip when it’s golden brown on bottom). Finish cooking for another 2-3 minutes. Repeat with the second batch.
- Serve with toppings of your choice and enjoy!
Notes
Notes: *My griddle has a great non-stick surface and does not require any greasing. However, if yours tends to stick, you can grease it with a little oil or butter.
Nutrition analysis (approximate per pancake, does not include any topping):
106 calories, 3.5 g fat, 0.5 g saturated fat, 215 mg sodium, 16.5 g carbohydrate, 2 g fiber, 7 g sugar, 3.5 g protein, Vitamin A: 11%, Vitamin C: 25%, Calcium: 11%, Iron: 4%
106 calories, 3.5 g fat, 0.5 g saturated fat, 215 mg sodium, 16.5 g carbohydrate, 2 g fiber, 7 g sugar, 3.5 g protein, Vitamin A: 11%, Vitamin C: 25%, Calcium: 11%, Iron: 4%
Nutrition
Calories: 106kcal