After coming back home from a tropical vacation, I felt my love for mangos renewed. My kids had become quite fond of eating fresh mangos every day and I just knew these pancakes would be a welcome surprise for breakfast. They were! I normally have pancakes leftover to warm-up and serve during the week — sadly no leftovers remained. I may need to purchase another case and whip up another batch.
3/4 cup + 1 tablespoon of whole wheat flour
3/4 cup of all purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 tablespoon flax seed meal
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
1 tsp of vanilla extract
2 mangos, pitted and chopped up into smaller, bite-sized pieces (cut up an additional mango for topping)
In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed and salt. In a separate bowl, whisk milk, butter, eggs and vanilla. Then gradually add the wet mixture to the dry and blend. By hand, gently blend in the mango.
In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan. Flip when golden brown on one side (around 2 minutes). Top with the additional mango.
— Knead to Cook