Mango Pancakes Recipe

Name: Mango Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup flour; 2 tablespoons custard powder; 1/4 cup coconut milk; 1 egg; 15 ounces sliced mango; 2 mangoes; mint leaves; powdered sugar; 1 1/4 cups heavy cream; 1 tablespoon powdered sugar; 1 teaspoon vanilla extract

Servings: persons

2/3 cup flour
2 tablespoons custard powder
1/4 cup coconut milk
1 egg
15 ounces sliced mango
2 mangoes
mint leaves
powdered sugar
1 1/4 cups heavy cream
1 tablespoon powdered sugar
1 teaspoon vanilla extract

1
Sift flour and custard powder into a large bowl. Whisk 1 cup water, coconut milk and egg in a medium bowl. Add to dry ingredients, whisking to form a smooth batter.
2
Heat a 7-inch nonstick skillet on high heat. Spray with no stick cooking spray. Pour 1/4 of the batter into the skillet. Cook for 1-2 mins, then turn and cook for 1 min. Repeat with remaining batter.
3
For the filling, beat cream, sugar and vanilla in a medium bowl with an electric mixer until soft peaks form.
4
Place a dollop of filling on each pancake and top with mango. Fold to enclose. Dust with powdered sugar and sprinkle with mint leaves.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2/3 cup flour, 2 tablespoons custard powder, 1/4 cup coconut milk, 1 egg, and more.

Yes, Mango Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mango Pancakes

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