Ingredients:
- 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
Method
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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