Whole Wheat Pancakes With Mango and Maple Cream

I’ve never really been a pancake kinda person.

Before you all run screaming from this blog like I just said that I have a highly infectious disease, please hear me out.

I love those big Dutch-style pancakes with all of the fillings and the toppings. And I particularly love Pancake Day in the UK (Fat Tuesday for you Americans) when we cook up crepe-style pancakes and smother or fold them with all kinds of goodness.

You see, I’m more of a quantity over quality kinda girl when it comes to my pancakes. Not to say that crepes or Dutch pancakes aren’t great, they’re just stuffed and topped with all kinds of other goodies which makes me feel as though I’m eating a proper meal (and unhealthy one, I’ll admit).

I’ve always found American-style pancakes a little bit too dense, all piled on top of each other and soaking up all the syrup before you have chance for it to dribble down your chin. Not to mention the fact that they send my blood sugar sky high with all of the syrup and the bacon and the refined sugars and flour.

So when I had a hankering to make pancakes, I knew that I wanted to try and make them healthier in some way.

Enter my latest obsession with wholewheat flour.

These whole wheat pancakes are not too heavy and the mango adds a lovely fresh touch (while also letting you get some fruit into your diet).

But I couldn’t resist adding at least something vaguely unhealthy, in honour of all that is pancakeyness (that’s totally a new word). So I topped it with some maple cream that has a hint of cinnamon in it.

You know, just to make myself feel better about all this healthiness that seems to be going around.

Bet you’re glad you didn’t run screaming from the blog now, aren’t you?

Whole Wheat Pancakes With Mango and Maple Cream

Recipe by Julia

Servings

2

servings

Prep time

15

minutes

Cooking time

10

minutes

Ingredients

• For the pancakes

• 1 egg

• 1 cup whole wheat flour

• 1 cup milk

• Pinch sea salt

• 2 tbsp butter

• 2 ripe mangoes, halved and scored

• For the maple cream

• 1 cup heavy cream

• 2 tbsp maple syrup

• 1 tbsp white sugar

• 1/2 tsp vanilla extract

• 1/4 tsp cinnamon

Directions

• Pour the cream into a mixing bowl and whisk on a high speed until it starts to thicken. Add the maple syrup, sugar, vanilla and cinnamon and continue whisking until it starts to form soft peaks.
• Put the cream to one side or chill in the fridge while you make the pancakes.
  
• Crack the egg into a mixing bowl along with the whole wheat flour, milk and salt. Whisk together to form a smooth, thick batter
• Place a large frying pan on a high heat and add 1 tbsp of the butter until it is melted and hot.
• Ladle the batter into the frying pan (you can cook around two or three pancakes at a time) and cook for one to two minutes, or until small bubbles start to appear on the surface. Flip the pancakes using a spatula (the bottom should be browned) and cook on the opposite side for the same amount of time.
• Stack the pancakes on two plates as they are cooked and repeat the process again, adding the remaining butter and batter until all of the batter is gone.
• Serve the pancakes with the mango and topped with a generous dollop of the cream.