Almond and Mango Pancakes
Yields about 9 medium pancakes.
Prep time: 10 minutes
Cook time: 5 – 7 minutes
Ingredients:
- 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
Directions:
- 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:
Calories: 154.1
Fat: 5 grams
Carbohydrates: 20 grams
Fiber: 1.8 grams
Protein: 5 grams
Weight Watchers Points: 4