Thursday, March 10, 2011

Gluten Free Mango pancakes

  • 300  g     fresh Mango
  • 4 tsp       softened butter
  • 2             eggs
  • 2 tsp       sugar
  • 400   g    all purpose gluten-free flour blend
  • 2 tsp       baking powder
  • 1/2 tsp    baking soda
  • 1/2 tsp    vanilla
  •                Pinch of salt
  • 1 cup      buttermilk
  • 2 tsp       butter OR light olive oil


Beat butter, eggs and sugar in a medium mixing bowl.
Whisk gluten-free flour blend, baking powder, baking soda, and salt in a separate bowl until blended.
 Slowly add the dry ingredients to the butter mixture. Add buttermilk and vanilla and mix just until blended.
On medium heat, melt 1 tsp of butter in a 10-inch skillet. Spoon about 1/3 cup of pancake batter in hot skillet and smooth the pancake.
Dot the top of the pancake with 1/4 cup of fresh  ripe mango Cook until golden and carefully flip. Cook second side until golden brown.
Serve warm with maple syrup or make double mango  pancakes by serving with mango syrup.

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