They had some really nice looking mangos at the grocery store this weekend and I could not resist picking up a bunch of them. I remembered seeing a recipe for
more than burnt toast
that sounded good. The recipe called for coconut milk and an overripe banana for some extra layers of flavour. I had also been wanting to try experimenting with cardamom and I liked the idea of using some in the pancakes. The pancakes were pretty good! They were nice and moist and light and full of flavour. I could easily have eaten them by themselves but I added some extras. I topped the mango pancakes with some pieces of mango, sliced banana, chopped macadamia nuts and some pureed mango. Of course I had to work maple syrup into the dish somehow so I added some to the mango puree.
Mango and Banana Pancakes
- 1 cup flour
- 1 teaspoon baking powder
- 1/8 teaspoon cardamom (ground)
- 1/4 teaspoon salt
- 1 mango (stoned and peeled 1/2 mashed and 1/2 cubed)
- 1/2 cup coconut milk
- 1/2 cup milk
- 1 egg
- 1 overripe banana (mashed)
- Mix the flour, baking powder, cardamom and salt in a large bowl.
- Mix the mango puree, coconut milk, milk, egg, butter and banana in another bowl.
- Mix the wet and dry ingredients.
- Heat a pan and melt a touch of butter in it.
- Pour 1/4 cup of the mixture into the pan and cook until the surface starts to bubble and the bottom is golden brown, about 2-3 minutes.
- Flip the pancake and cook the other side until the bottom is golden brown, about 1-2 minutes.