top of page

MANGO CHIA SEEDS PANCAKES



    It’s summer and it’s predominated by mangoes in season. My grocer just keeps sending me messages for the new stock intake for the mango boxes they import from India. It’s gonna last for another month, so I don’t mind buying these in bulk and make the best use of it while it lasts.


    Alphonso and Kesari are my favorite variety of mangoes and my kitchen is exuding the aromas of these sweet mangoes, alluring me to keep making more and more recipes with this irresistible fruit. With some of the mangoes I just purée the pulp and freeze to consume later in my shakes, desserts and other recipes. Try this very simple and delicious recipe to beat that edge of usual pancakes. What are your favorite varieties of mangoes?

    SERVES: 4

    BAKING TIME: 15 minutes

    PREP TIME: 15 minutes

    TOTAL TIME: 30 minutes



    INGREDIENTS


    Dry Ingredients:

    • 1 cup plain flour (can be replaced with atta flour)

    • 2 tsp baking powder

    • 1 tbsp caster sugar

    • 1/4 tsp salt

    • 2 tsp chia seeds

    For Filling:

    • 1 cup milk

    • 1 egg

    • 1/4 cup mango purée (I used alphonso mangoes)

    • 2 tbsp melted butter or ghee

    To Serve:

    • Whipped cream

    • Agave syrup or maple syrup

    • Diced mangoes



    METHOD

    1. Sift all dry ingredients in a bowl, keep aside.

    2. In a separate bowl whisk together wet ingredients, pour it to the dry ingredients bowl, mix well to make smooth lump free batter. Pour it in a jug with lip for easy flow of batter.

    3. Heat a non stick shallow pan, add few drops of oil or ghee, coat the pan with oil with the help of kitchen paper wiping off any excess.

    4. On medium low heat, drop the batter in prepared pan until it spreads to 3 to 4 inch circle, let it cook till you see bubbles forming on surface, gently turn over with the help of spatula, cook for few seconds and remove.

    5. Serve with whipped cream, diced mangoes drizzled with agave syrup on top.


    COOK'S NOTES:

    • Serve it with whipped cream, diced mangoes drizzled with maple syrup or agave syrup on top.


    BREAKFAST GRANOLA


      Do you eat your breakfast for dinner or as a snack? I do that all the time with my homemade granola. Healthy nutritional breakfast is a kick-start and power boost to keep your energy levels up high to work the whole day. Greek yogurt topped with granola, chia, cherry compote and fruits is my all time favorite. I eat this as dinner sometimes or to ease my pallet for sweet cravings I have it after my meals. It’s that versatile! Try my homemade granola recipe and you won’t buy a store bought one. Do you also like to eat the way I eat my granola?

      SERVES: 8-10 servings

      COOKING TIME: 40 minutes

      PREP TIME: 10 minutes

      TOTAL TIME: 50 minutes



      INGREDIENTS

      • 3 cups rolled oats

      • 1/2 cup almonds, sliced

      • 1/4 cup pecan nuts

      • 1/3 cup pumpkin seeds

      • 3 tbsp sunflower seeds

      • 1 tbsp flax seeds

      • 100 g pitted majdool dates, chopped

      • 1/2 cup water

      • 1/2 cup honey

      • 3 tbsp coconut oil



      METHOD

      1. Mix all of the dry ingredients in a bowl.

      2. Separately mix water honey and oil, whisk together to combine, pour it in the dry ingredients, mix them all together.

      3. Spread the granola mixture on a large baking tray and place it in a preheated oven for 40 minutes at 170°C, tossing every now and then to get even toasting.

      4. Leave to cool completely and store it in an airtight container.


      COOK'S NOTES:

      • Serve these as it is with cold or warm milk, or have it with Greek yogurt, fruit compote and fresh fruits. You can also sprinkle on parfaits for desserts.

      • Easily turn this into a vegan recipe by using raw, locally sourced honey from a reputable bee farming source, or use vegan honey!


      bottom of page