Mango Pancake

This may just look like a regular pancake, BUT it’s not...

Let’s look at this from the flip side:

The fluffiness of the pancake compliments so well with the softness of the mango. My family and I never use any syrup on our pancake so when the batches didn’t come out as sweet, I drizzled honey on it.


Here are some tips that helped me and might help you too during your pancake cooking adventures:

1) DON’T over mix. I’ve heard it from Alton Brown on Good Eats but his word of heed never really stuck in my head until I read the same again in another blog.
10 churns. Step away. Don’t touch it. It really helps. (Lumps in the mix are actually acceptable *gasp*)

2) If your antsy hands happen to have over mixed your batter and your pancake becomes flat and flimsy, don’t panic. Transform these pancakes into crepes. They will still taste great 🙂

3) DON’T add your “toppings” into your pancake mix. Wait until you’re cooking the pancake and the uncooked side foams up. Then plump your toppings onto the pancake and gently press it into the batter. It helps the toppings stick to the pancake.

Okay. Let’s get to the good stuff.


1 c whole wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
2 tbsp honey
1 c soymilk
Mangoes cubed

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