Can’t you see that its just raining, ain’t no need to go outside..
Maybe we can sleep in, I’ll make you mango pancakes and we’ll pretend like it’s the weekend now.
HAPPY FRIDAY! It’s rainy, it’s gloomy and it’s humid. So naturally, that calls for the lyrical styling of Jack Johnson and a big, heaping plate of pancakes. Right?
Not just any ol’ pancakes, pancakes that remind me of sunny, warm, cozy places far, far away. Like Jamaica, Turks and Caicos and St. Martin. Which, ironically, is exactly where MY HUSBAND AND I WON A FREE TRIP TO. I kid you not. E, the awesome man that he is, signed up for a contest with the search site Hipmunk and they picked US to go on this free getaway. To the Caribbean. I MEAN REALLY. So, obviously I had to celebrate in the form of food. I’m an annoying food blogger after all.
Don’t these just look incredible? Mango is one fruit that will always baffle and excite me at the same time. It’s large and multi colored and fleshy, yet soft. It’s odd. But it always reminds me of the tropics so I feel the need to say “ya mon!” when I’m eating it.
What makes these pancakes so moist is the addition of the yogurt. Can I just tell you how much I love Chobani? I want to scream my admiration from a rooftop. In the pack of goodies they sent, there was a giant tub of mango 2%. What goes better with CHOmango than pancakes?
My favorite part of these fluffy, fruity and nutty pancakes? THE CRIPSY fried mango bits on top. I know. I’m demented. But hear me out. So each pancake has a large spoonful of chopped mango. So, while the cakes were browning to perfection, some chunks fell out. As I was trying to fish them out (without coffee yet, mind you), I saw that they were just perfectly caramelizing. Who am I to waste perfectly caramelized fruit? So, I added more to the pan and topped each cake with a dash of whipped cream and fried mango.
Despite the whipped cream and friend mangos, these are still pretty low in fat. As in, they have no butter or oil ANYWHERE in their fluffy little bodies. Plus, two of these pancakes give you about 10 grams of protein, which is a HECK OF A LOT. So, you’ll be full until lunch! (That is, if you don’t eat 10 cups of friend mango bits). NOTE: The addition of almond flour (which gives them a really great nutty flavor) adds a good amount of fat and calories. To make these lighter, OMIT that flour for regular AP or whole wheat.
Almond & Mango Pancakes
Yields about 9 medium pancakes.
Prep time: 10 minutes
Cook time: 5 – 7 minutes
- 1/2 cup almond flour (I used Bob’s Red Mill)
- 1 1/2 cup all-purpose flour
- 2 eggs
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 3 – 5 tablespoons skim milk
- 1/2 cup Mango 2% Chobani
- 1 1/2 tablespoons honey
- Dash of salt
- 1/2 cup chopped mango
- 1 tablespoon butter, divided
- Mix together the almond flour, AP flour, baking soda, cinnamon and salt. Add in eggs, milk, Chobani and honey and mix well. If batter is still really thick, add additional milk. Stir in 1/4 cup chopped mango.
- Heat half of the butter in a large skillet over medium high heat. Add a large spoonful of batter to the pan. Once the batter starts to bubble, flip the pancake. Cook for another 3 or so minutes or until both sides are golden brown. Repeat until all the batter has been used.
- Heat the other half of the butter in the same pan. Add rest of the mango and fry until soft and golden on all sides. Serve on top of pancakes and enjoy!
Nutritional information per pancake:
Fat: 5 grams
Carbohydrates: 20 grams
Fiber: 1.8 grams
Protein: 5 grams
Weight Watchers Points: 4