Well, you already know that we're a little bit pancake crazy at the moment. But I'm also mango obsessed. You see, I hadn't been able to eat mangoes for so long because of my food intolerances - but this year my stomach decided to be the best stomach ever and heal enough to let me eat them again.
And oh how I have eaten them....
If there's a record out there for most mangoes eaten in a summer, I've probably topped it. I hoard mangoes and it's kind of embarassing. When I see them on sale at the fruit market or grocery store, I stock up. Why? Not because I'm going to build a mango castle (though that would be quite delicious) but because I need to eat a mango every single day before they're out of season :P
Obsessed I tell you. So obsessed I've also been freezing mango so that I have mango in the winter time.
And now you think I'm even more of a freak....
But that's okay - you won't be calling me a freak after you try these pancakes because they're so insanely delicious.
Everyone in the SIL house thought I'd gone completely bonkers when I said I wanted to try making mango pancakes - but they are some of the best pancakes I have ever made. They're light, fluffy and have a delicious sweet mango flavour.
You seriously need to make these ASAP (and don't worry, if you've only got frozen mango - I tested that out too... just defrost it and then blend it up as per the recipe!)
But let's get onto the recipe! >>
Mango Chia Pancakes serves 2
1/2 cup almond milk
1 medium ripe mango, peeled and flesh cut off (here's how to peel a mango)*
1 tsp vanilla
3/4 cup (90g) GF plain flour/whole wheat flour/oat flour (all work!)
2 tsp chia seed
Pinch of salt
2 tsp baking powder
Optional: additional sweetener if you like things sweet
- Firstly, puree your milk, mango and vanilla in a blender or food processor until all of your mango is incorporated
- Combine your flour, chia seeds, salt and baking powder in a bowl
- Pour your mango mixture into your dry ingredients and mix until just combined. The mix will be quite thin, but this is how you want it
- Lightly spray/grease a small-medium non stick pan and heat over a medium heat
- Once your pan heats up, pour your batter onto the pan about 2 tbsps at a time.
- Cook until bubbles form and burst on the surface and the top of the pancakes look set.
- Flip and cook for another 2-3 minutes on the other side until cooked through.
- Repeat until all batter is used up
- Top with whatever you desire! We like to top ours with more fresh mango and some shredded coconut and/or coconut butter for a tropical flavour!
*If using frozen mango, you'll want to use about 1 cup of mango, allow it to defrost and then puree.
But tell me, what one food are you obsessed with right now?
Mangoes and mushrooms are my current obsessions - and I'm also addicted to these Mint Chocolate Raw Bites.