One of our favorite breakfast foods is pancakes. I like to make them healthy, and to celebrate summer this weekend, I made some mango pancakes and accompanied them with the easy and delicious Quaker® Real Medleys® Yogurt Cups. I even experimented using the yogurt as a topping on the pancakes along with a drizzle of honey, and the combination was to die for.
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These pancakes are easy to make, and they bring a tropical flavor ideal for the summer months. They are sweet but not too sweet. These pair well with the Quaker Real Medleys yogurt cups, and I think the yogurt makes the ideal topping for the pancakes, adding a sweet, smooth taste with a bit of crunch.
I’m always on the lookout for new breakfast solutions and new recipes. That is why I was excited to try out the new Quaker Real Medleys Yogurt Cups, a delicious blend of yogurt and multigrain granola with real fruit and crunchy nuts.
You just have to add cold milk, stir, and eat! With the cold milk, the dry ingredients transform into a tasty yogurt treat.
I have never seen anything like this before: it’s the first shelf-stable convergence of granola, fruit, and yogurt – all in a single-serve cup.
I love that they’re easy to store in my pantry and use whenever I want, without worrying about space in my refrigerator.
With 25 grams of whole grains, 10 grams of protein, and 1/2 cup of cold skim milk, they are satisfying and delicious on their own for breakfast or as a snack, or you can also combine them with your favorite breakfast foods.
Healthy Mango Pancakes
Fluffy pancakes made with blended mango and shredded coconut, topped with fresh mango, coconut and a drizzle of honey. An easy, naturally fruity breakfast.
Ingredients
- 1/2 cup almond milk
- 1 cup of diced mango, fresh or frozen
- 1 tsp vanilla
- 3/4 cup all-purpose flour
- 2 tsp baking powder
- 2 tablespoons of shredded coconut
- 1 tablespoon light brown sugar
- Pinch of salt
- ¼ cup fresh diced mango for topping
- 1 tablespoon of shredded coconut for topping
- 1 tablespoon of honey for topping
Instructions
Combine the milk, mango and vanilla in a blender or food processor and blend until well incorporated.
In a large bowl combine the flour, baking powder, coconut, sugar and salt.
Pour the mango mixture into the dry ingredients and mix until well combined.
Pour about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet
Cook about 2 minutes or until bubbles form and burst on the surface and the top of the pancakes look set.
Flip pancake and cook for another 2-3 minutes until cooked through.
Top with more fresh mango and shredded coconut.
Drizzle with honey.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 145Total Fat: 3gSaturated Fat: 2gUnsaturated Fat: 1gSodium: 188mgCarbohydrates: 29gFiber: 2gSugar: 14gProtein: 2g
Nutritional values are estimates calculated using standard databases. Actual values may vary based on specific ingredients and brands used.
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I love the idea of adding the mango puree into the batter. Those must taste so amazing. #client