Description
Delightful and light pancakes filled with luscious mango cream, perfect for a refreshing dessert.
Ingredients
Scale
- 2 ripe Mangoes
- 1 cup All-Purpose Flour (or gluten-free flour)
- 1 cup Whole Milk (or almond/oat milk)
- 2 Eggs (or flaxseed meal/aquafaba)
- 2 tablespoons Sugar (or coconut sugar)
- 1 cup Heavy Cream (or whipping/coconut cream)
- 1 teaspoon Vanilla Extract
- 1 teaspoon Cornstarch (or arrowroot)
Instructions
- Prepare the Mango Filling: Peel and chop the mangoes. Blend them into a smooth puree and set aside. Whip the heavy cream with sugar and vanilla until soft peaks form, then gently fold in the mango puree.
- Make the Pancakes: In a separate bowl, whisk together flour, sugar, and cornstarch. Mix milk and eggs in another bowl, then gradually combine with the dry mixture until slightly lumpy.
- Cook the Pancakes: Heat a nonstick skillet over medium heat. Pour 1/4 cup of batter for each pancake and cook until bubbles form, then flip and cook until golden brown.
- Assemble the Pancakes: Take a pancake, add mango filling in the center, and fold it. Place seam-side down on a platter.
- Serve and Enjoy: Serve immediately with extra mango slices and a drizzle of honey or maple syrup.
Notes
For a healthier option, consider using whole wheat flour and Greek yogurt as a filling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg
