Hong Kong Style Mango Pancakes
Indulge in the ultimate summer breakfast with these luscious mango pancakes! These are not just any pancakes; they’re a delightful twist on the classic, inspired by Hong Kong style mango pancakes. Light, fluffy, and filled with the sweet and juicy goodness of fresh mango, these pancakes are a treat you’ll want to indulge in every morning.
Servings: 2 Servings
Calories: 321.9kcal
Ingredients
Wet Ingredients:
- 1 Large Brown Egg (Vital Farms)
- 160 ml Protein Plant Milk (Good Karma)
- 1 tsp Vanilla Extract
Dry Ingredients:
- 1 tsp Turmeric Powder (or yellow food coloring)
- 15 g All Purpose Flour (King Arthur)
- 30 g Unflavored Protein Powder (Quest)
- 7 g Tapioca Flour or Cornstarch (Bob’s Red Mill)
Filling:
- 113 g Nonfat Greek Yogurt (Siggi’s)
- 36 g Reduced Fat Whipped Topping (Cool Whip)
- 8 g Zero Calorie Sugar (H-E-B)
- ½ tsp Vanilla Extract
- 200 g Large Champagne Mango
Instructions
Wet Ingredients:
- In a bowl, add in your wet ingredients and whisk together or use an electric hand mixer.1 Large Brown Egg, 160 ml (0.68 cups) Protein Plant Milk, 1 tsp Vanilla Extract
Dry Ingredients:
- Add in a dash of turmeric and mix until you get a nice orange color. You can also use food coloring but trust me, you won’t taste the turmeric and it’s a great nutritional boost!1 tsp Turmeric Powder
- Then add in the dry mixture into a separate bowl. Use a sifter to add the dry to the wet to ensure there are no clumps.15 g (2 tbsp) All Purpose Flour, 30 g (0.25 cups) Unflavored Protein Powder, 7 g (1 tbsp) Tapioca Flour or Cornstarch
- Mix well together with your hand mixer until smooth. Pour the mixture into a new bowl but having it go through a strainer. Optional step but can really ensure a thin smooth batter! You’re not ready to cook!
- Spray a medium nonstick pan with coconut oil and pour in 1/4th cup of the batter on low heat. Move the pan around to create a large circle. Cook on low heat until it bubbles. Set aside and repeat for all. Should make roughly 5-6 crepes.
Filling:
- Add your yogurt, cool whip, sugar, and vanilla to a bowl. Use a hand mixer to whisk and get it really nice and smooth.113 g (0.5 cups) Nonfat Greek Yogurt, 36 g (0.5 cups) Reduced Fat Whipped Topping, 8 g (2 tsp) Zero Calorie Sugar, 1/2 tsp Vanilla Extract
- Add a dollop to the middle of each crepe and place a slice of fresh mango. Fold in the sides like a burrito or a package.200 g (0.85 cups) Large Champagne Mango
- Repeat for all your pancakes. Then cut in half and enjoy!
- This recipe makes roughly 6 and a serving size is of 3! Enjoy this with someone else or what I like to do is save the second serving for another day. It stores really well in the fridge and when ready to eat, heat for 30 seconds so it’s not fridge cold and enjoy.
Video Tutorial
Nutrition Information
Hong Kong Style Mango Pancakes
Serving Size
1 Serving
Amount per Serving
Calories
321.9
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2.8
g
18
%
Polyunsaturated Fat
0.7
g
Monounsaturated Fat
0.2
g
Cholesterol
118.9
mg
40
%
Sodium
186.9
mg
8
%
Potassium
244
mg
7
%
Carbohydrates
41.9
g
14
%
Fiber
0.1
g
0
%
Sugar
16.8
g
19
%
Protein
25.3
g
51
%
* Percent Daily Values are based on a 2000 calorie diet.
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.