Best 7 Mango And Banana Pancakes Recipes
Indulge in a delightful culinary journey with our tantalizing mango and banana pancakes, a harmonious blend of tropical flavors and fluffy goodness. These pancakes are not just a breakfast treat; they're an experience to savor. With a vibrant yellow hue and speckled with sweet banana slices, these pancakes are a feast for the eyes. The tantalizing aroma of ripe mangoes and caramelized bananas fills the air, promising a burst of fruity delight in every bite. These pancakes are incredibly versatile, offering endless possibilities for customization. Whether you prefer them plain or adorned with fresh fruits, whipped cream, or a drizzle of maple syrup, they're sure to satisfy your cravings. Get ready to embark on a tropical adventure with our mango and banana pancake recipes, ranging from classic to gluten-free variations.
Let's cook with our recipes!
MANGO PANCAKES
These fluffy mango pancakes are perfect for breakfast, brunch or dessert. They are really easy to make, and packed with delicious chunks of mango.
Provided by Tonje
Categories Breakfast
Time 20m
Number Of Ingredients 9
Steps:
- Mash a banana into a mixing bowl, and add a finely diced mango.
- Add eggs and milk to the mixing bowl, and use a whisk to combine the ingredients.
- Add flour, baking powder and salt. Stir to combine, and to remove any lumps.
- Heat up a little vegetable oil in a skillet on medium heat.
- Add a large spoon of the pancake batter to the pan or skillet, and cook for about a minute, or until the pancake is set, and golden on the bottom. Flip, and cook until the other side is golden.
- Set the pancake to the side, and repeat the process until the pancake batter is completely used. Depending on the size of your pancakes, this recipe should make about 10 pancakes.
Nutrition Facts : Calories 147 kcal, Carbohydrate 23 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 49 mg, Sodium 117 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving
BANANA PANCAKES I
Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.
Provided by ADDEAN1
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
- Stir flour mixture into banana mixture; batter will be slightly lumpy.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g
MANGO PANCAKES
These delicious mango pancakes are light, fluffy and loaded with fresh mango flavor. Pair them with fresh mango compote or maple syrup for the perfect start to your day!
Provided by Heavenly Home Cooking
Categories Breakfast
Number Of Ingredients 8
Steps:
- Add flour, baking powder and salt to a large bowl. Mix thoroughly with a wire whisk. Set aside.
- Add milk, egg, almond extract, and melted butter to a blender and blend for about a minute. Alternatively, you can add wet ingredients to a medium bowl and beat with an electric mixer or vigorously with a wire whisk for a minute.
- Pour wet ingredients into dry and stir until just combined. Do not overmix. It's okay if a few lumps remain. Set batter aside to rest for 5 minutes.
- Meanwhile, lightly spray a griddle or non-stick skillet with cooking spray and heat on medium heat. If using a griddle, you can adjust the temperature depending on how dark you want the pancakes.
- Add about ¼ cup of batter to the hot surface. Repeat until there is no more room on the surface.
- Scatter a few chopped mangoes on top of uncooked pancakes.
- Cook until bubbles form and pop on the surface of the batter, about 3-4 minutes.
- Spray a wide spatula lightly with cooking spray and slide it under one of the pancakes. With a swift motion, flip the pancake. Repeat with remaining pancakes. Cook for about 5 minutes longer.Remove cooked pancakes to a plate and tent with aluminum foil to keep them warm. Repeat steps 4-8 with remaining batter.
Nutrition Facts : Calories 167 kcal, Carbohydrate 25 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 34 mg, Sodium 183 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 3 g, ServingSize 1 serving
CHIA SEED PANCAKES
Bananas, rolled oats and chia seeds in this Food Network recipe make these a healthy option when you're craving pancakes.
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds.
- Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Repeat with the remaining batter, adding more butter to the skillet as needed.
- Serve the pancakes immediately. Top with berries and syrup.
AMERICAN-STYLE PINEAPPLE & BANANA PANCAKES
These American-style pancakes are easier to make than traditional ones
Provided by Mary Cadogan
Categories Breakfast, Brunch, Dessert, Dinner, Lunch
Time 20m
Number Of Ingredients 10
Steps:
- Roughly chop the pineapple and slice the banana. Tip the flour, baking powder, cinnamon and sugar into a bowl and mix well.
- Make a well into the centre and crack in the egg, then gradually mix the egg into the flour, adding the milk gradually to make a soft batter.
- Stir in the pineapple and banana. Heat a little oil in a non-stick frying pan, add the batter in heaped tablespoonsful, well apart to allow them to spread. When bubbles appear on the surface, flip the pancakes over and cook until light golden.
- Cook all the pancakes and keep them warm. Serve 2-3 pancakes with a spoonful of yogurt and a little maple syrup poured over.
Nutrition Facts : Calories 230 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 11 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.7 milligram of sodium
EASY BANANA PANCAKES
Turn overripe, blackened bananas into sweet and fluffy American-style pancakes. Serve with syrup and crunchy, toasted pecan nuts as a delicious brunch treat
Provided by Esther Clark
Categories Breakfast, Brunch
Time 15m
Yield Makes 12 pancakes
Number Of Ingredients 10
Steps:
- Sieve the flour, baking powder and a generous pinch of salt into a large bowl. In a separate mixing bowl, mash the very ripe bananas with a fork until smooth, then whisk in the eggs, vanilla extract and milk. Make a well in the centre of the dry ingredients, tip in the wet ingredients and swiftly whisk together to create a smooth, silky batter.
- Heat a little knob of butter in a large non-stick pan over a medium heat. Add 2-3 tbsp of the batter to the pan and cook for several minutes, or until small bubbles start appearing on the surface. Flip the pancake over and cook for 1-2 mins on the other side. Repeat with the remaining batter, keeping the pancakes warm in a low oven.
- Stack the pancakes on plates and top with the banana slices, a glug of sticky maple syrup and a handful of pecan nuts, if you like.
Nutrition Facts : Calories 484 calories, Fat 7 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 19 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 1.21 milligram of sodium
MANGO PANCAKES
These are perfect on a weekend morning, and are pretty easy. You can also puree a second mango with some sugar for sauce/syrup on top.
Provided by mplsgirl
Categories Breakfast
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Spray skillet and heat to med heat.
- Mix all ingredients together in a large bowl, and add a few spoonfulls at a time to make the pancakes.
Tips:
- For a vegan version of these pancakes, use almond milk or soy milk instead of regular milk, and flax eggs instead of regular eggs. Flax eggs can be made by combining 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and letting it sit for 5 minutes.
- If you don't have any baking powder, you can use 1 teaspoon of baking soda and 1/2 teaspoon of lemon juice or vinegar. Be sure to stir the baking soda and lemon juice or vinegar into the wet ingredients before adding them to the dry ingredients.
- If you want your pancakes to be extra fluffy, separate the egg whites and yolks and beat the egg whites until stiff peaks form before folding them into the batter.
- For a fun twist, try adding some chocolate chips, berries, or nuts to your pancake batter.
- Serve your pancakes with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Mango and banana pancakes are a delicious and easy-to-make breakfast or brunch recipe. They're perfect for using up ripe bananas and mangoes, and they're a great way to get your kids to eat their fruit. With a few simple ingredients and a little bit of time, you can have a stack of fluffy, flavorful pancakes that the whole family will love. So next time you're looking for a tasty and nutritious breakfast option, give these mango and banana pancakes a try. You won't be disappointed!
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