Who doesn’t love pancakes? It is one of most favorite breakfast of the in-house brat. And these whole wheat Mango pancakes are perfect for that summer variation. And oh, they are eggless too!
There is something about mangoes that makes everything look so pretty. See this mango pancakes! I couldn’t get enough of looking at it when I was cooking them yesterday. What an amazing color! Mangoes are making me fall in love with the yellow color all over again, I must say.
The resident brat loves his pancakes! And if left to him, he will have them morning and noon, day and night. He also loves mangoes. So one day, he came to me and said ‘lets make mango pancakes’. Just kidding with him, I asked: “How to make them Ojas“. And promptly came the reply ‘Oh cut mangoes, put in mixie and put in pancake batter and make!‘, Now that sounds so easy, isn’t it? Hmmm, it looks like I have a budding chef in my house :D.
Normally I make my pancakes with eggs but this time I tried buttermilk pancakes, as I thought the buttermilk will be a nice balance to the acidic mangoes. I couldn’t have been more right about this. It gelled so well together and also provided some amount of buttermilk to Ojas who typically runs away from anything that has curd.
Speaking of pancakes, I must admit, I love them as much as my son. Though I eat them as dessert portion after my eggs. But it does explain why I have so many recipes for them on the blog, as well. Whether it is the muesli pancakes with caramelised peaches or the spiced pumpkin pancakes, each is a delight to have 🙂 So start embarking on the pancake making journey today 🙂
Edited to add – This is a post from June, 2011 which has been updated with fresh pictures and republished
Easy Eggless Wholewheat Mango Pancakes
- 1 cup whole wheat flour
- 1/2 cup all purpose flour
- 1 cup mango pulp any mango which isn't very stringy should work
- 3/4 cup buttermilk
- pinch salt
- 1 tsp baking powder
- 1/4 cup brown sugar
- Mix all the ingredients together and blend well together to get a smooth runny batter.
- Heat a pan and pour a ladle full over the hot pan and let it spread by itself.
- DO NOT spread it like a dosa unless you want a crepe 🙂
- If you are adding choco chips, sprinkle on top, at this point the pan cake will look so pretty! (This is an optional step, if you are adding choco chips about 1/2-3/4 cup is enough)
- Flip over when it bubbles and the sides become a bit dry.
- Cook the other side too and serve with freshly cut mangoes, maple syrup and cherries or any other fruits handy