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Mango Pancake Recipe

Mango Pancake Recipe: Tropical Delight for Breakfast Bliss

This Mango Pancake Recipe offers a soft, crepe-like texture with a delightful mango and cream filling for a refreshing breakfast or dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 25 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: Tropical
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup all-purpose flour substitute with gluten-free flour for gluten-free option
  • 2 tablespoons sugar consider coconut sugar for a healthier twist
  • 1 cup whole milk substitute with coconut milk for a dairy-free option
  • 2 large eggs try flax eggs for a vegan substitute
  • 2 tablespoons melted butter olive oil can be used for a lighter option
  • 1 teaspoon vanilla extract use pure vanilla for best results
  • a pinch salt balances flavors
For the Filling
  • 1-2 pieces ripe mangoes opt for yellow mangoes for sweetness
  • 1 cup heavy whipping cream coconut cream works for dairy-free version
  • 2 tablespoons powdered sugar adjust for desired sweetness
  • 1 teaspoon vanilla extract elevates mango flavor

Equipment

  • large mixing bowl
  • non-stick skillet
  • hand mixer

Method
 

Prepare the Batter
  1. In a large mixing bowl, whisk together all-purpose flour, sugar, and salt until well combined.
  2. In another bowl, beat together eggs, whole milk, melted butter, and vanilla extract.
  3. Gradually pour wet ingredients into dry mixture, stirring gently until smooth.
  4. Let the batter rest for 10 minutes.
Cook the Pancakes
  1. Heat a non-stick skillet over medium-low heat and brush with melted butter.
  2. Pour about ¼ cup of batter into the skillet for each pancake.
  3. Cook for 1-2 minutes until edges are set and bottom is golden, then flip and cook other side for 1-2 minutes.
  4. Repeat until all batter is cooked.
Prepare the Filling
  1. Peel and dice ripe mangoes into small pieces.
  2. In a mixing bowl, pour in heavy whipping cream and add powdered sugar and vanilla extract.
  3. Using a hand mixer, whip until stiff peaks form.
Assemble the Pancakes
  1. Take a cooked pancake, place it pretty side down, and top with whipped cream and diced mango.
  2. Fold pancake like a burrito, ensuring filling stays inside.
  3. Chill in refrigerator for about 15 minutes before serving.

Nutrition

Serving: 1pancakeCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Chill your mixing tools before whipping cream for better volume. Watch the heat to avoid burning while cooking pancakes. Store assembled pancakes in an airtight container in the refrigerator for up to 2 days.

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