Easy to make mango pancakes are a super breakfast treat - my secret ingredient is a good quality mango compote.
Mix together flour, baking powder, and salt in a large mixing bowl.
Combine the milk, mango compote and eggs in a separate bowl and whisk together with a fork. Melt the butter in the microwave or in a small saucepan, and add to the milk mixture, stirring well.
Pour the milk mixture into the flour mix and gently fold until combined and smooth with no lumps.
If possible allow to stand for 30 minutes before cooking.
Warm a frying pan or flat griddle pan over a medium to low burner, and heat. use a piece of kitchen paper to spread a little butter over the pan.
Spoon one tablespoon of batter per pancake into the pan. When bubbles can be seen on the top, the pancakes are ready to flip.
Turn once and cook until the bottom is coloured brown. Keep warm in the oven by covering with a tea towel.
Serve with more butter, blueberries and maple syrup.
Mango Pancakes - Recipe Hints and Tips
Because of the mango compote these are never going to be super light and fluffy, there are a few things to do to help you make the best pancakes.
How to make fluffy pancakes
Mango Pancakes - adaptions & substitutions
Dairy Free Mango Pancakes
Simply swap out the milk for coconut milk or any other non-dairy milk, and swap the butter for dairy free spread.
Use apricot rather than mango compote.
This recipe is 11 Weight Watchers Smart Points per portion.