One-Cup Pancakes, Tropical Yogurt and Mango Recipe

Name: One-Cup Pancakes, Tropical Yogurt and Mango
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ripe bananas; A handful of unsweetened shredded coconut; 1 cup natural yogurt; 1 egg, preferably free-range or organic; 1 cup of self rising flour (see above); 1 cup of milk (see above); 1 teaspoon baking powder; Sea salt; 2 ripe mangoes; 2 tablespoons butter; 1 lime

Servings: persons

1
To make your yogurt and pancake batter:
2
Peel your bananas, put them into a large bowl, and mash them with a fork.
3
Add the coconut and the yogurt and mix well.
4
Put this to one side until needed and get started on your pancakes.
5
Crack your egg into a large mixing bowl.
6
Add your flour, milk, baking powder, and a pinch of sea salt.
7
Whisk everyting together until youve got a lovely, smooth batter.
8
Slice the mangoes away from their pits, score the flesh across, and push outward so that you can slice it off the skin to give you diced mango.
9
To cook your pancakes:
10
Put a large frying pan on a medium heat and add half the butter.
11
When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan.
12
Each ladleful will make 1 pancaketheyre quite small, so you can cook several t a time.
13
Cook for 1 to 2 minutes and use a turner (spatula) to flip them over when they start to brown on the bottom and get little bubbles on the top.
14
When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again.
15
Keep going until all the batter is used up.
16
To serve your pancakes:
17
Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango, and wedges of lime fr squeezing over.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 ripe bananas, A handful of unsweetened shredded coconut, 1 cup natural yogurt, 1 egg, preferably free-range or organic, and more.

Yes, One-Cup Pancakes, Tropical Yogurt and Mango 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.

That's it — enjoy your meal!

One-Cup Pancakes, Tropical Yogurt and Mango

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions