Before the mango season wears off, here is a breakfast favourite I tried a while back. With the daily rolled oats bowl becoming slightly mundane, I wasn’t feeling my eggy self (summer!) So I thought of rolling the two together. Here is a simple recipe of Oats pancakes dowsed with mangoes.
This is a super simple recipe, gluten-free since I had almond milk, but you can use regular milk as well.
Ingredients for Oats and Mango Pancakes (serves 1)
- Rolled Oats – 1 cup
- Egg white – from 1 egg
- Almond milk – 1 cup
- Cinnamon powder – 1tsp
- Baking powder – 1tsp
- Extra virgin coconut oil – to cook
- Mango – 1, medium-sized
- Honey – to drizzle
Method
- Grind in a food processor till they achieve the consistency of flour.
- Mix together, the ground oats, cinnamon powder and baking powder together.
- Whisk the egg white and add to the mixture.
- Slowly add almond milk while mixing, till it all comes together to form a thick batter.
- Let it stand for 30 minutes.
- Heat a non-stick pan, grease with coconut oil. I quite like how pancakes and french toasts turn out when cooked using coconut oil. The inherent sweetness adds a great deal to the dish. But feel free to use any other extra virgin of your choice.
- Ladle out the mixture and pour on the pan. Don’t spread the mixture as this one is a rather brittle one. Cook for 2 minutes on medium heat, flip, and cook again for a minute or two.
- Stack the pancakes with cut mangoes alternatively, like a stack.
- Drizzle some honey and dig in.
Oats and Mango pancakes are super easy to make and healthy. Try with peaches, apples and more?
More breakfast recipes here.
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