Summer Sunshine Pancakes
I can’t say Mango was my favorite fruit growing up but it was certainly way up on the list. I come from a country where mangoes are a big deal, summers are all about mangoes in every form: pickling, baking, cooking, ice cream, juice, smoothies and the list goes on (just like pumpkin here in the fall, in fact much bigger in magnitude). India grows hundreds of varieties of mangoes, every region has its own specialty. These varieties can be identified by shape, size, color and even smell. I’m biased to Alphonso mangoes and its dense, somewhat floral fragrance, that can be smelled from a distance.
My mum always says what’s the point of eating mangoes if you don’t get messy and eat the pulp off the seed with your bare hands. She of course is a big proponent of ‘eating food with your hands’ and involving all your senses to truly enjoy what you eat.
The most interesting thing about mango in India is that its not limited to being a ‘dessert’ fruit but is used in savory dishes as well. Raw mango is tempered and pickled using different kinds of oils and spices and this is typically a community activity during Indian summers.
This is a very special recipe as it combines two of my favorite foods – Pancakes and Mangoes, I can eat pancakes for breakfast-lunch-dinner and repeat! Mango lends sweetness to these pancakes eliminating the need of using any additional sugar substitutes.
The addition of spices such as cardamom and saffron go extremely well with mango. I’ve been cooking a lot with ghee by Pure Indian Foods. They have a great variety of infused Ghee’ and the Indian Dessert Ghee (Infused with Organic Fennel, Organic Cardamom, Organic Saffron.) is to die for!
This recipe is so simple, just put all the ingredients in a food processor and blend.
You can also mix in some mango pieces in the batter but don’t overdo this as it can cause the pancakes to break while flipping.
Cook the pancakes on a griddle or a non-stick pan for 2 minutes on each side.
I served these with fresh chunks of mango (can’t get enough of this fruit!) and this Date Lady’s pure date syrup…slurppp.
- 11/2 Cup Almond Flour
- 1/2 Tsp Baking Soda
- 1/2 Cup Mango
- 3 Large Eggs
- 1/4 Tsp Apple Cider Vinegar
- 1 Tbsp Ghee (I used Pure Indian Foods - Dessert Ghee)
- 1 Tsp Vanilla Extract
- 2 Tbsp Agave (or Maple Syrup)
- Add all ingredients to a food processor and blend.
- Heat a griddle or a non stick pan, spray coconut oil add spoonfuls of batter.
- Cook for two minutes on each side.
- Top with mango chunks and pure date syrup.
- You can use maple syrup or agave in place of date syrup.
- If you use mango pieces in the batter, make sure the pieces are cut small.