To lower the sugar on these tropical hot cakes, use light vanilla yogurt in place of maple syrup.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl stir together flour, sugar, baking powder, salt, and allspice. Make a well in the center of flour mixture; set aside.

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  • In another mixing bowl combine the egg, milk, and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened. Fold in toasted nuts and lime peel.

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  • For each pancake, place several cubes of mango onto a hot, lightly greased griddle or heavy skillet. Pour about 1/4 cup of the batter over the top. Cook over medium heat 2 minutes on each side or until pancakes are golden brown; turn to second side when pancakes have bubbly surfaces and edges are slightly dry. Repeat with remaining batter.

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  • Serve warm topped with yogurt and coconut, if desired, and any remaining mango. Makes 8 to 10 4-inch pancakes.

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To separate the mango from its peel, make a cut through the mango by sliding a sharp knife next to the seed along one side. Repeat with the other side, then remove the peel. Cut away any fruit clinging to the seed.

Nutrition Facts

195 calories; 9 g total fat; 2 g saturated fat; 30 mg cholesterol; 241 mg sodium. 25 g carbohydrates; 2 g fiber; 5 g protein; 0 RE vitamin a; 15 mg vitamin c; 141 mg calcium; 1 mg iron;

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