Multigrain Mango Pancakes

Calories

220–250 kcal

Instructions:

1. Mix Wet Ingredients:
In a bowl, combine mango puree, milk, lemon juice, honey (if using), and vanilla. Mix well.

2. Add Dry Ingredients:
Sift in all flours, baking powder, baking soda, salt, and cinnamon. Whisk gently—don’t overmix.

3. Rest Batter:
Let it sit for 10–15 minutes for the flours to hydrate.

4. Cook Pancakes:
Heat a non-stick pan.Grease Grease lightly with ghee. Pour small ladlefuls of batter. Cook on low-medium heat until bubbles appear. Flip and cook until golden.

5. Serve:
Stack them up, garnish with mango cubes, seeds, and a drizzle of honey or nut butter. Add yogurt dip on the side if you like!

Health Benefits:

Health Benefits of Multigrain Mango Pancakes:
* Energy-Packed:
A balanced mix of complex carbs from whole wheat, oats, and ragi helps keep kids full and energized.
* Rich in Fiber:
Supports digestion and keeps kids’ gut health strong, thanks to oats, wheat, and fruit fiber.
* Iron-Rich:
Ragi and whole wheat provide natural sources of iron, crucial for growing kids.
* Natural Sweetness:
Ripe mango adds natural sugar, vitamins, and antioxidants—no need for refined sugar.
* Protein Boost:
Multigrain mix + milk adds to the protein content—important for growth and immunity.
* Healthy Fats:
Ghee and optional nut butter provide brain-friendly fats.
* Vitamins Galore:
Mango is rich in Vitamin A, C, and E, supporting immunity, skin health, and vision.

Ingredients

Dry Mix:
½ cup whole wheat flour
¼ cup ragi (finger millet) flour
¼ cup oats flour (just grind rolled oats)
½ tsp baking powder
¼ tsp baking soda
A pinch of salt
½ tsp cinnamon powder (optional, for flavor)
Wet Mix:
1 ripe mango (pureed, about ½ cup)
½ cup milk (dairy or almond milk)
1 tbsp honey or jaggery syrup (optional, adjust to sweetness)
1 tsp lemon juice or vinegar
1 tsp vanilla extract (optional)
Ghee or butter for cooking