Delicious healthy Mango Pancakes filled with Mango Cream as served in Yum Cha restaurants.
Mango Cream Pancakes
Time 30 mins | Makes 5
- 1/2 cup Chickpea Flour (Besan)
- 1/2 cup Spelt Flour
- 1 tbsp Rice Flour
- 1 tsp Turmeric
- 1 tsp Cinnamon
- 1/4 tsp Ginger
- pinch Cardamom
- 2 tbsp Maple Syrup
- 2 tbsp Vanilla
- 1 cup Almond Milk
- 1/2 cup Water
- 1 large Mango (flesh)
- 1 tbsp White Chia Seeds
- squeeze of Lemon Juice
- 1 can of Coconut Cream (just the hard part scooped off the top)
- 1 tsp Maple Syrup
- 1 tsp Vanilla
- 1/4 tsp each Cinnamon, Nutmeg
- pinch each Cardamom, Ginger
First start by making the Pancakes. Simply whisk all the ingredients together till smooth. Cook the pancakes on a moderate heat on a flat pan with a little coconut oil, for around 1-2 mins per side until lightly browned. The mixture makes around 5 large crepes. Leave to cool before filling.
To make the Mango Puree simply blend all of the ingredients together till smooth.
For the Cream, simply put all of the ingredients into a mixing bowl and whisk until firm.
To assemble spread some Mango Puree into the center of each Pancake, top with cream and fold in the edges to create a parcel. (Refer to the video for detail)
Serve straight away or jeep in the fridge till needed.