Recipe: Mango Chia Pancakes Recipe

Well, you already know that we're a little bit pancake crazy at the moment. But I'm also mango obsessed. You see, I hadn't been able to eat mangoes for so long because of my food intolerances - but this year my stomach decided to be the best stomach ever and heal enough to let me eat them again. 

And oh how I have eaten them.... 

If there's a record out there for most mangoes eaten in a summer, I've probably topped it. I hoard mangoes and it's kind of embarassing. When I see them on sale at the fruit market or grocery store, I stock up. Why? Not because I'm going to build a mango castle (though that would be quite delicious) but because I need to eat a mango every single day before they're out of season :P 

Obsessed I tell you. So obsessed I've also been freezing mango so that I have mango in the winter time. 

And now you think I'm even more of a freak.... 

But that's okay - you won't be calling me a freak after you try these pancakes because they're so insanely delicious. 

Everyone in the SIL house thought I'd gone completely bonkers when I said I wanted to try making mango pancakes - but they are some of the best pancakes I have ever made. They're light, fluffy and have a delicious sweet mango flavour. 

You seriously need to make these ASAP (and don't worry, if you've only got frozen mango - I tested that out too... just defrost it and then blend it up as per the recipe!) 

But let's get onto the recipe! >> 

Mango Chia Pancakes serves 2  

gluten free, low fat, sugar free, vegan clean eating friendly

1/2 cup almond milk 

1 medium ripe mango, peeled and flesh cut off (here's how to peel a mango)*

1 tsp vanilla

3/4 cup (90g) GF plain flour/whole wheat flour/oat flour (all work!)

2 tsp chia seed

Pinch of salt 

2 tsp baking powder 

Optional: additional sweetener if you like things sweet

1. Firstly, puree your milk, mango and vanilla in a blender or food processor until all of your mango is incorporated
2. Combine your flour, chia seeds, salt and baking powder in a bowl 
3. Pour your mango mixture into your dry ingredients and mix until just combined. The mix will be quite thin, but this is how you want it
4. Lightly spray/grease a small-medium non stick pan and heat over a medium heat
5. Once your pan heats up, pour your batter onto the pan about 2 tbsps at a time.
6. Cook until bubbles form and burst on the surface and the top of the pancakes look set.
7. Flip and cook for another 2-3 minutes on the other side until cooked through.
8. Repeat until all batter is used up
9. Top with whatever you desire! We like to top ours with more fresh mango and some shredded coconut and/or coconut butter for a tropical flavour!

*If using frozen mango, you'll want to use about 1 cup of mango, allow it to defrost and then puree. 

But tell me, what one food are you obsessed with right now?

Mangoes and mushrooms are my current obsessions - and I'm also addicted to these Mint Chocolate Raw Bites.