2.8.17 Mango Oat Pancakes with Honey Lime Syrup
Pancakes are a food that have become increasingly more prevalent these days in our house. It all started when we figured out that our son is basically obsessed with them. We make him pancakes, and they’re gone pretty much as soon as they hit the plate.
I’m a fan of variety though, so you’ll rarely find me making the exact same kind of pancakes each time. Instead, when I whip up a batch, it’s always with some sort of variation; I’ll add fruit, or ricotta, or sweet potatoes, or (gasp) chocolate chips. I’ve even tried those crazy 2 ingredient egg and banana pancakes, and while the boy devours them, they are not, in my book, an acceptable replacement for regular, gluten-filled pancakes.
My latest pancake experiment though, that turned out to be one of the best I’ve made yet. It started with a look through the giant fruit bowl that always resides on our kitchen counter. This time of year, it tends to be stocked with tropical things - bananas, citrus, pineapple, and of course, mangoes. An idea started to form.
I’ve recently been experimenting with adding oats to my pancakes. It makes them a bit heartier and more filling, and on a cold morning, I think we can agree that these are both important things. I stirred together a quick, oat-filled batter, and added the mangoes to the top of the pancakes right on the griddle, which means that when I flipped them, the mangoes caramelized gorgeously right into the pancakes.
The only problem left was what to put on top. At least to me, maple syrup does not sound like something I want to eat with mangoes. Mango pancakes required, in my mind, something lighter; something more citrusy. My solution was a simple honey and lime syrup, which I proceeded to drizzle over everything. A sprinkle of coconut, and we had ourselves a little tropical vacation, in breakfast form.
Mango Oat Pancakes with Honey Lime Syrup
Makes about 8 pancakes
honey lime syrup:
- ½ cup honey
- ⅓ cup water
- Juice of 1 lime (about 2 Tbsp)
pancakes:
- 1 cup whole milk
- ⅔ cup rolled oats
- 1 ¼ cup flour
- 1 Tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- 4 Tbsp butter, melted and slightly cooled
- 2 eggs
- 1 tsp vanilla
- 2 ripe mangoes, peeled, pitted, and sliced into strips
- Shredded coconut for serving (optional)
1. To make the syrup, combine the honey, water, and lime juice in a small saucepan. Bring to a boil, stirring often, then reduce heat and simmer for about 10 minutes (syrup will still be on the thinner side). Remove syrup from heat and cool slightly before serving (you can also make the syrup up to a few days ahead and store in a sealed container in the refrigerator).
2. For the pancakes, combine the milk and the oats in a bowl and set aside to soak while you prepare the rest of the batter.
3. In a large bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, mix together the eggs, melted butter, and vanilla. Add to the flour mixture, followed by the milk/oat mixture, mixing until well incorporated.
4. Heat a griddle over medium high heat. Spoon pancake batter onto griddle in circular shapes (should be able to cook two pancakes at a time) and cook until bottoms are golden, about 2-3 minutes. Arrange mango slices on the top of the pancakes just before flipping, and cook until the other side is golden and the mangoes are beginning to caramelize, about 2-3 minutes more. Remove pancakes from heat and keep warm while you repeat this process for the rest of the batter.
5. Serve pancakes topped with honey lime syrup and a sprinkle of shredded coconut if desired.
