One of my best friends from law school asked me to make pancakes for the blog. His name is Gyve. I used to call him Guy-vee because I’m dumb. Sometimes when I post pictures of food, he simply texts me his home mailing address. He also comments on my posts using a different name every time to make me look more popular than I am.
This is like the mango version of double chocolate. Mango on mango. The juiciest pancakes you will ever eat.
For you, Guy-vee!
It’s near impossible to get fresh ripe mangoes in the winter in Boston, and even now, they’re not that great. I’m picky about my mangoes. However, I’ve discovered that frozen mango chunks are surprisingly not bad. Especially if you’re going to cook them, which increases their sweetness, they’re pretty handy to keep in your freezer, because they make this recipe a jiffy.
I made these pancakes whole grain with quick cooking oats (for obvious health reasons!). Old fashioned rolled oats would be even healthier. To use those instead, just soak them in the milk for a little bit as a pre-prep. Let’s say 15 minutes or so.
Because you’re using oats as a base, you don’t have to worry too much about overmixing the pancake batter. Overmixing is mainly a problem with gluten flours. So just dump everything except the mangoes in a blender and blend until the batter is smooth. The blender will also grind up the oats so that the pancakes still taste like fluffy pancakes rather than flat pieces of oatmeal.
I brought my mango pancakes up to my sunny roof to eat. There were some spills along the way. That’s ok. Some things are worth all the clumsy spills along the way.
- Chop half the mango chunks into small pieces.
- In a blender, combine the oats, milk, baking powder, egg, and salt. Blend until smooth.
- Add the chopped mango to the batter and stir with a wooden spoon.
- Heat oil in a heavy-bottomed nonstick pan on medium-low heat. I used an enameled cast iron skillet. Because stoves and pans are all different, treat your first pancake as a tester, then adjust your heat accordingly.
- Pour enough pancake batter into your pan to form 5-6 inch circles. When bubbles or little craters form on the surface, flip the pancakes and cook until they puff up a little in the center and are golden brown underneath. You may need to peek with your spatula.
- If the mango pieces sink to the bottom, just stir the batter before repeating.
- While the pancakes are cooking, pour the rest of the mango chunks into a small pot and cook on medium heat for a few minutes until the juice is reduced and the mango chunks are hot throughout.
- Spoon the mango compote over the pancakes to serve.
Thanks, these came out delicious! I didn’t have 8 oz. of mango, so mixed mango + banana.