This is sponsored post with Barlean’s. However all opinion are 100% mine. #brunchwithbarleans
Mother’s Day is almost here and I can’t believe another year has gone by. Mango is not only my favorite fruit, but it was also my mom’s too. One good thing here in US is that I can get mangoes year around, while in India, it is only during the summer months. After lot of nerve racking thinking I decide to make this mango pancakes as it is good filling meal for a brunch. Yes, I made it with Barlean’s coconut oil and Super fruit seed blend.
After all a brunch needs to be extra special and if you are making it for mom. When I searched whether mango pancakes existed earlier, I found that yes, it is. In Australia, there is soft pillowy mango pancake dessert, found commonly at Yum Cha restaurants, Asian bakeries and dessert shops. This delicious dessert is made from cold, fresh mango chunks topped with fluffy whipped cream and then wrapped in a mango flavored crepe. I decide to try American version as my kids love that when comes to pancakes.
I made it filling hearty pancakes with mix of flour and whole wheat flour, Barlean’s culinary coconut oil and super fruit seed blend and of course star ingredient mango puree and mango pieces. Extra mango pieces were added for topping.
When it comes to cooking I like to use coconut oil for my traditional south Indian recipes. We use coconut in all form, whether it is coconut milk, coconut oil, coconut water or coconut as such. I am happy to find Barlean’s culinary coconut oil not only I can use it in my curries also substitute them in my bakes. This culinary coconut oil has no strong smell and taste of coconut.
I have earlier tried Barlean’s butter flavored coconut oil in my kid’s favorite chocolate chips cookies.
If you want extra boost to your smoothie, waffles or pancake add this Barlean’s Superfruit seed blend it has ground flaxseed with bits of shredded coconut and little powdered berries.
You can get Barlean’s culinary coconut oil and Superfruit seed blend from Whole food market or Amazon.
Are you ready to make delicious mango pancakes? One of my lucky reader will get a chance to win either 1 bottle or Culinary Coconut oil or Superfruit seed blend are you excited? You have to be US residents to participate in this giveaway.
a Rafflecopter giveaway
Here is the recipe.
Delicious filling mango pancakes with extra boost of coconut oil and Super fruit seed blend.
- 1 cup milk
- 2 tablespoon water
- 1/4 cup mango puree I used homemade
- 1 egg
- 2 tablespoon Barlean’s Culinary coconut oil
- 2 tablespoon Barlean’s superfruit seed blend
- ½ cup whole wheat flour
- 1 All-purpose flour
- 1 tablespoons brown sugar Increase if you want sweeter pancake
- 3/4 teaspoons baking powder
- 1 cups of chopped mango pieces
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
In a bowl, mix together the milk, mango puree, egg, oil , brown sugar and vinegar. In another bowl combine the flour, baking powder, baking soda, and salt in a separate bowl. Stir into the mango mixture just enough to combine. Finally fold in ½ cup mango pieces
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook the pancakes on 1 side until they are set. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest. Serve hot with rest of mango pieces and your favorite syrup.
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