Eggless Mango Cashew Pancakes are sure to become a permanent item on your breakfast menu. Pancakes, flapjacks, hot cakes or whatever you call them are a very popular American breakfast item. Actually, they are so filling that you can eat them any time of day or night. I do!
As you regular readers know, I was #BloggerBanya for June and this recipe has already been published on their blog. But I am giving you the longer version. Or the long winded version! LOL!
Some of my fondest memories involve watching a late night movie or hanging out with friends and then hitting IHOP late into the night or early in the morning for a huge stack of pancakes. The hot weather here in India doesn’t equate to too many pancake cravings, but there are certain times when nothing else will satisfy my sweet tooth.
There are many obstacles in my path to enjoying a good pancake.
Lack of a good eggless recipe is topmost.
And however much I try, I can’t bring myself to buy super expensive maple syrup that costs over a thousand bucks in some specialty store. Luckily, I found a solution you are going to love.
Mango season is almost gone in Pune.
In Pune, Desai Bandhu sells two different brands of Hapus Aamras in a can and it is awesome.
I already told you about my Mango MasterClass at the Hyatt Pune, and blogged about some lip smacking frozen mango yogurt and mango preserves. So the stage is set for my eggless mango cashew pancakes. Yes Sir!
This recipe uses no additives and is made from scratch.I used fresh mangoes when I made this but chopped frozen mangoes are also easily available year round.
The number 1 thing I want you to remember, especially if you are Desi and a Dosa whiz, is a pancake is not a Dosa.
Remember this, and you will get a fat and fluffy pancake.
What this means is that you ladle the batter on the pan and that is it. Do not spread it around like a dosa. There is enough baking powder in the batter so the pancake will fluff up.
I made my own mango syrup from scratch the earlier day. You can have this made beforehand and store it. Just warm it before serving.
Cashews add a nice crunch here. White chocolate chips would be great and so would macadamia nuts. The mango has a natural tartness to it even if it is very sweet so I did not find it necessary to add any lime juice.
This recipe can easily be made vegan by using soy or nut milk instead of dairy, maybe even coconut milk. Use oil instead of butter and you are good.
I may also use wheat flour or a combination the next time. The white wheat flour or pastry wheat flour also maybe a good option.
This recipe makes enough for two people. Just double it if you are serving four.
If you are the kind that does not like a sweet breakfast, make these pancakes for lunch or as an afternoon snack. You will simply love them.
And oh yes, I added just a dash of ground ginger, but you can experiment by adding some more so it tones down the sweetness.
Eggless Mango Cashew Pancakes Recipe
- For the pancakes
- 1 cup maida or All Purpose Flour
- 1 cup milk
- ½ cup aamras or mango pulp
- ½ cup mangoes chopped
- 1 Tbsp cashews chopped
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sunth or ground ginger
- 2 Tbsp powdered sugar
- 2 Tbsp sunflower oil
- For the Mango syrup
- 2 cups sugar
- 1 cup water
- 1-2 mangoes chopped
- Add syrup ingredients to a thick bottomed pan and slowly bring to a boil. Make sure the sugar does not burn at the bottom.
- As the mixture boils, the syrup will begin changing color. You want the syrup to be pourable but thick like honey.
- Switch off heat when syrup starts coating the spoon and cool. Syrup will thicken overnight and get a richer color.
- Add all the pancake ingredients in a bowl and whisk until combined well. The batter will be thick.
- Heat a nonstick pan and add some oil to it.
- Ladle the batter onto the pan. Do not spread it like you do for a dosa.
- Watch for bubbles forming on the surface.
- Gently flip the pancake over and cook on the other side.
- Arrange the pancakes in a stack.
- Serve with more chopped mangoes and the mango syrup.
- This recipe makes 5-6 small pancakes and can easily serve two people.
- Note: Add some white chocolate chips to make this more decadent. You can use any variety of mango and any light cooking oil or even butter. Use soy milk or nut milk to make this recipe vegan.
Eggless Mango Cashew Pancakes are a must try! But wait. You can also use in season fruit like peaches or berries with the same recipe. But you already knew that :).
Please leave a comment and let me know how you like this recipe.