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Mango-Pancakes

Review of: Mango Pancakes
Recipe:
Ivana Drinjovski Emmelkamp

Reviewed by:
Rating:
5
On March 9, 2014
Last modified:March 9, 2014

Summary:

Idea: while still hot, pour one teaspoon of malt and cacao powder on each pancake and sprinkle with blueberries or almond flakes.

These Mango Pancakes are the first pancakes on FlexibleVegan.com. My husband and I usually begin our weekend with these delicious pancakes. We have several versions of the toppings but our favourite is: malt or agave, raw cacao powder and some almond flakes.

Mango Pancakes
Serves 4
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
214 calories
37 g
8 g
5 g
5 g
2 g
168 g
3 g
12 g
0 g
2 g
Nutrition Facts
Serving Size
168g
Servings
4
Amount Per Serving
Calories 214
Calories from Fat 42
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 8mg
3%
Sodium 3mg
0%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
12%
Sugars 12g
Protein 5g
Vitamin A
20%
Vitamin C
51%
Calcium
11%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For 4 pancakes
  1. 1 cup white flour
  2. 1 tablespoon ground flax seed
  3. Vanilla
  4. 150 – 200 ml almond milk*
  5. 1 mango (pureed)
  6. Handful ground roasted hazelnuts
  7. 1 tablespoon soy butter
  8. Coconut oil for baking
Instructions
  1. Use your blender to make mango puree. Put mango and almond milk in it and blend until smooth. Add hazelnuts and blend. They should be completely ground and in the end you should get a yoghurt like mixture.
  2. In a separate bowl mix flour, flax seeds and vanilla.
  3. Add the mango puree in this and whisk until mixed. Now add the soy butter and stir. If the mixture is too thick, add more almond milk.
  4. Heat a non-stick pan with one teaspoon of coconut oil. I use soup ladle to measure. So pour one soup ladle of the pancake mix in the pan. Bake it for 2 – 3 minutes on each side. Repeat with the rest of the mixture.
Notes
  1. *I like using almond milk in pancakes but you can use any other plant based one.
  2. Idea: while still hot, pour one teaspoon of malt and cacao powder on each pancake and sprinkle with blueberries or almond flakes.
Adapted from Flexible Vegan
beta
calories
214
fat
5g
protein
5g
carbs
37g
more
Adapted from Flexible Vegan
FlexibleVegan https://ivanashares.wpengine.com/

I hope these Mago Pancakes will be regulary on your weekend menu. If you like them, please let us know. 

Idea: while still hot, pour one teaspoon of malt and cacao powder on each pancake and sprinkle with blueberries or almond flakes.
Comments

Author Flexible Vegan

Hi! My name is Ivana, Flexible Vegan, and I am an animal lover, wife, daughter, sister, friend, teacher and amateur chef. I come from Serbia, live in the Netherlands and write in English. Welcome to my Kingdom of good, tasty, vegan food.

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