Few things to keep in mind before starting:

A short video on Eggless Whole Wheat Mango Pancake
  • Pancakes are flat & fluffy round shaped cakes, usually prepared from a starch based batter containing milk, butter & sugar along with a leavening agent (baking powder, baking soda) and cooked on a hot heavy bottomed pan or griddle on low flame with oil or butter.
  • The most important thing while making pancakes is that you just need to pour a laddle full of batter on hot griddle, no need to spread it & cook it on low flame till golden brown on both sides.
  • Mix the ingredients well to form a smooth & flowing consistency batter. Do not over mix it as you do not need to activate the gluten to make soft and fluffy pancakes.
  • Make sure to use warm milk and all other ingredients should be at room temperature.
  • Make sure to measure the exact quantities of ingredients, using measuring spoons & cups, levelled to the brim.
  • I have used salted butter. In case you are using unsalted one, then make sure to add a pinch of salt to your batter.
  • I have used healthier desi khand which is lighter in sweetness. You may replace it with normal sugar or even jaggery. Adjust the sweetenss as per your taste.
  • The pancake batter is always lightly sweetened as we pour some sweet syrups on the top of prepared pancakes which will balance out the sweetness.
  • I have prepared mango pancake by adding mango puree to the batter. You may replace mango puree with any other seasonal fruit puree like strawberry, banana and so on- the list is endless.
  • You may pour syrups of your choice over the pancakes like maple syrup or nutella or chocolate syrup or some fresh fruit syrup etc.
  • You may even have some sliced pistachios or any other dry fruit of your choice with these pancakes.
  • Enjoy the hot & healthy whole wheat mango pancakes with chopped mango pieces, honey & chopped pistachios!

Ingredients: (12 pancakes 3.5″ dia approx.)

  • Wheat Flour – 1 cup
  • Baking soda – 1/2 tsp
  • Baking powder – 2 tsp
  • Desi khand – 1/4 cup
  • Salted butter – 1.5 tbsp
  • Mango puree – 1 cup
  • Warm Milk – 1.5 cup
  • Oil – 1 tbsp
  • Honey – 1 tbsp (to be poured on top of a stack of 4-5 pancakes)
  • Chopped Mango pieces – a few

Method:

All Ingredients
  • Whisk desi khand & butter together till it becomes fluffy & light in colour. Then add mango puree and whisk it well. This is your wet mix.
  • Desi khand & butter mixed
  • Now add wheat flour, baking soda & baking powder to the wet mix. Add warm milk to the batter in batches to prepare a smooth & flowing consistency batter. Keep it aside for 10 mins.
  • Prepare an iron griddle to make it non-stick. For this, heat the griddle, spread 1 tsp desi ghee all over its top and let it heat on high flame for a minute or two. Switch off the flame and wipe off the excess ghee using a tissue. Your griddle is ready.
  • Heat the ready griddle & switch the flame to low. Pour a laddle full of batter over the hot griddle & let it cook on low flame using a few drops of oil. No need to spread the batter.
  • Bubbles popping up
  • flip pancake
  • other side cooked
  • Flip the pancake when bubbles appear on the uncooked side & the sides of the pancake dry up a bit.
  • Cook both the sides on low flame till golden brown using a few drops of oil. Pancake is ready!
  • For plating, stack 4-5 prepared pancakes over a plate, pour 1 tbsp of honey over it and enjoy them with chopped mango cubes & pistachios.
  • You may even replace honey with some chocolate syrup or nutella.
  • Enjoy the hot & healthy whole wheat mango pancakes with your family!
Eggless Whole Wheat Mango Pancake

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