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Mango & passionfruit pancake stack
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1 ripe banana
280g self-raising flour
Pinch of sea salt
2 large eggs
50g dairy-free spread, melted and cooled
1 x 280g pack mango, chopped into 1cm chunks
2½ tbsp coconut oil or sunflower oil
1 passionfruit, halved and pulp scooped out
100g Alpro Plain No Sugars
Maple syrup (optional)
1 Pre-heat the oven to its lowest setting. Mash the banana with a fork until smooth. Sift the flour into a mixing bowl, then fold in the salt. Form a well in the centre.
2 Whisk the coconut drink and eggs together. Pour steadily into the well, whisking as you go to incorporate. Add the melted spread and mashed banana and keep whisking until you have a smooth, thick batter. Fold in half of the mango.
3 Heat 2 tsp oil in a large, non-stick frying pan over a medium-high heat. Once the pan is hot, ladle pancake batter into the pan (about 3 tbsp per pancake). Depending on the size of your pan, you’ll be able to fit about 2-3 pancakes at one time. Cook for 2-3 minutes, until bubbles start to form on the surface and the edges are turning golden and starting to lift away from the pan. Flip the pancakes and cook for 1-2 minutes on the other side, until golden and cooked through. Keep the cooked pancakes warm on a plate in the oven. Repeat until all the pancakes are cooked, making 12 in total.
4 Swirl the passionfruit pulp through the Alpro. Serve the pancakes in stacks of three, with a dollop of Alpro, the remaining mango pieces and a drizzle of maple syrup if using.
Typical values per serving:
This recipe was first published in January 2020.