Breakfast. Hands down, my favourite meal of the day. Especially a slow, leisurely breakfast on weekends with a freshly brewed cuppa. Soft, fluffy pancake stack topped with chunks of juicy, sweet Alphonso mangoes, bananas and strawberries. Now, these are not my usual buttermilk pancakes with the addition of rye flour and oats. Seeing that there was a couple of over-ripe mangoes languishing in the fridge, I decided to make the best out of them. Sometimes, I also like to let the pancakes develop a deeper-brown hue to get that delicious smoky, caramelised flavour.
this one was truly experimental recipe. Healthy and incredibly yummy! Best of all, it is super easy to whip up!
1/2 cup organic whole wheat flour
1/4 cup organic rye flour
1/2 cup organic rolled oats, blitz into a coarse flour
1 1/2 t baking powder
1/4 t baking soda
pinch of salt
3 T dark brown sugar
1 large organic egg
1 cup fresh mango puree
2 T greek yogurt or sour cream
2 T unsalted french butter, melted
Combine all the dry ingredients in a bowl. In another pyrex bowl, whisk sugar and egg until light and frothy. Mix in the rest of the wet ingredients til well combined. Fold in flour mixture. Let the pancake batter stand for 10min. I used a 1/3 cup measure for each pancake. Serve with summer fruits (like strawberries, peaches, bananas and more mango cubes) and drizzle with maple syrup or honey.