This is a really simple recipe and you won’t believe how well it works given it is totally free from dairy, eggs and gluten! The mango and nut butter adds a really delicious flavour to this simple pancake recipe and actually keep the middle of the pancake nice and moist as well as preventing the pancake from falling apart.

Mango + Almond Nut Butter Pancake Recipe (GF, DF, EF)

Time: 30 minutes

Servings: 15 small-medium sized pancakes

Ingredients

  • 1/2 medium-sized ripe mango (peeled, mashed + pureed)
  • 1 cup gluten-free flour mix (I used the one by Health Connection Wholefoods)
  • 1/2 – 1 cup of almond milk (NB*be guided by how much you feel you need – rather add less than too much)
  • 3 tablespoons smooth almond nut butter (I used almond nut butter by OhMega)
  • 1 1/2 tablespoons melted organic, virgin, cold-pressed unrefined coconut oil (NB*this is a must-include ingredient – if you do not use this your pancakes will be too sticky and won’t be easy to spread out, shape and flip.) PLUS a little extra for cooking

Method

  1. Mix all the ingredients together in a large bowl. (I used a just fork to ensure everything was mixed together properly.)
  2. Take a medium-sized Teflon-free non-stick cooking pan and drop a little coconut oil in on medium-high heat. Let it heat up for a few minutes, ensuring the oil is evenly spread throughout the pan and doesn’t burn.
  3. When the pan is nice and hot, drop 2 tablespoons of pancake mix into the centre of the pan and let it cook for a minute on the one side, then flip it over. Once flipped – spread it out and flatten, leaving it to cook until it is golden brown on both sides. (So no need to use a large amount as these work great as small-sized pancakes and you do not need to worry about spreading out and evening out the mix on the first side – wait until you flip it to do this “neatening up” part).
  4. Repeat until all the pancake mix has been used up. Enjoy!

Me and my family loved this simple fresh mango and almond nut butter pancake recipe, that was made without any eggs, gluten, refined sugar and dairy. We also didn’t add any additional sugary syrups or toppings, making it really healthy and full of nourishing whole foods. This was because we felt the texture was really nice on its own, and the mango gave it enough sweetness.

What did you and your family think of this simple mango and almond nut butter pancake recipe?