Mango Pancakes

It seems to me that cooking has opened new doors to the modern cook.  We mix and match our ingredients in ways, we never did before.  My personal challenge is using the wonderful mango in a number of recipes, in ways that are not presently popular. 

I have found, anything I add mangoes to, is enriched by its presence.  To clarify, this is my second pancake recipe using mangoes.  Usually, the fruit seems to be made into a topping for the pancake.  I like them inside the pancake.

This morning, I took one of my basic recipes, added a little almond extract and cinnamon and of course the mango.  Made these up and served with maple syrup.  We filled ourselves with good coffee and pancakes.

Mango Pancakes

Ingredients:

1 1/2 cups gluten-free brown rice flour mix
1 teaspoon salt
1 tablespoon sugar or honey

1/4 teaspoon almond extract

1/2 teaspoon cinnamon
1 1/4 cups milk  (Coconut milk would be better)
1 egg
3 tablespoons oil

1/2 mango

Method:  (this only calls for one bowl)

In a large bowl, mix the gluten-free flour, baking powder, salt and honey or sugar.

 Make a well in the center and pour in the milk, egg and oil and mix until smooth.

Cut up peeled mango into small pieces and add to pancake mixture.

Heat a lightly oiled skillet over medium high heat.

Using 1/4 cup measure, pour  the batter onto the griddle.

Brown on both sides and serve hot with butter, maple syrup or a little brown sugar.  If you have extra mango, cut some pieces and top the pancakes.