It’s no secret that my husband is the official pancake maker in our family. I wish I could replicate his success, he uses a prepackaged mix that you mix with eggs, oil and milk. He doesn’t usually follow the guidelines listed, as he eyeballs the mix to be sure it’s how he wants it. Sometimes he’ll add some vanilla or cinnamon to make it a little different but they are always thick, light, and fluffy. I’ve attempted homemade pancakes quite a few times, but they always result in a heavier and doughier combination and they are never as tasty as his.
The idea for Mango Pancakes with Cinnamon Honey Syrup
So a few months ago when I was approached by the National Mango Board to come up with a recipe for their cookbook one of my first ideas was mango pancakes topped with bananas and a honey based homemade syrup. Just the thought of it made my mouth water, but instead we settled on the Spicy Mango Sweet Potato Hash that I contributed to the book instead. I still hadn’t gotten this idea out of my system though, and I decided I just had to make it anyway since I love mangos almost as much as I love breakfast. My biggest concern was that I wanted a light and tasty pancake like the ones my husband makes, while adding the fruit combinations I was longing for.
What I love about this recipe is that it combines a traditionally summer fruit (mango) with some deliciously fall flavors (cinnamon) for a delectable breakfast that’s completely suitable for either season. The bananas and granola just add to the flavor party for a unique weekend breakfast.
While these aren’t the same pancakes as my husbands, they did earn his approval during breakfast time and they are a happy alternative for us when it’s my turn to make pancakes.
Mango Pancakes Ingredients:
- 1/4 cup butter, melted
- 1 large egg
- 1 cup almond milk
- 1-1/4 cup all purpose flour
- 1-1/4 teaspoon baking powder
- 1/4 teaspoon cinnamon
- 1 tablespoon white granulated sugar
- 1 cup chopped & diced mango
- 1/2 cup pureed mango
Cinnamon Honey Syrup Ingredients:
- 3/4 cup honey
- 1/2 cup butter
- 1/2 teaspoon cinnamon
- 1 sliced banana
Combine the melted butter with egg and milk and mix on medium until smooth.
In a separate bowl, combine the flour, baking powder, cinnamon and sugar. Slowly add to the bowl of wet ingredients while mixing.
Spray a grill pan or electric grill with non stick spray and preheat (if using an electric griddle, preheat to 350 degrees). Once at the desired temperature, pour the pancake mix and heat each side of the pancake until golden.
Once pancakes are cooked top each of them with butter then place them in a stack and prepare the syrup. In a small saucepan combine the honey and butter and heat until the butter is just melted, stirring frequently. Once melted, remove from heat and stir in cinnamon.
Add sliced bananas on the pancakes then pour the syrup over the top while it’s still warm.