Rice Pudding Pancakes With Mango & Bananas Recipe

Name: Rice Pudding Pancakes With Mango & Bananas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup milk; 3 tablespoons sugar; 1 teaspoon vanilla extract; 2 tablespoons short grain rice such as arborio; 1 medium egg; 3/4 cup all purpose flour; 1/2 teaspoon baking powder; 3 tablespoons neutral oil sunflower, or other; 2 bananas sliced; 1 teaspoon lemon juice; 2 tablespoons brown sugar; 1 mango peeled, cut away from pit and diced; powdered sugar to dust

Servings: persons

3/4 cup milk
3 tablespoons sugar
1 teaspoon vanilla extract
2 tablespoons short grain rice such as arborio
1 medium egg
3/4 cup all purpose flour
1/2 teaspoon baking powder
3 tablespoons neutral oil sunflower, or other
2 bananas sliced
1 teaspoon lemon juice
2 tablespoons brown sugar
1 mango peeled, cut away from pit and diced
powdered sugar to dust

1
Place 3/4 cup milk, 1 tbsp sugar, the vanilla extract and rice in a saucepan and bring to a boil. Gently simmer over low heat for 25-30 mins, until the rice is tender. Stir occasionally. Remove from the heat and set aside to cool for 30 mins.
2
Whisk the egg with 5 tbsp milk, a pinch of salt, the flour, baking powder and 2 tbsp sugar until smooth. Mix in the cooled rice pudding.
3
Heat 1 tbsp oil in a non-stick frying pan. Add 4 tablespoonfuls of the batter to the pan and cook for 1-2 mins on each side. Repeat until all of the batter has been used.
4
Mix the bananas and lemon juice together. Heat a separate pan and add the brown sugar. Leave to caramelize then mix in the bananas and saute for 1-2 mins. Mix the bananas and mango together. Divide the pancakes between 4 plates and sift powdered sugar over each serving. Serve with the warm fruit.

367

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 13 ingredients. The key ingredients include: 3/4 cup milk, 3 tablespoons sugar, 1 teaspoon vanilla extract, 2 tablespoons short grain rice such as arborio, and more.

Yes, Rice Pudding Pancakes With Mango & Bananas 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!

Rice Pudding Pancakes With Mango & Bananas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions