Flavorful almond meal pancakes are a filling and delicious gluten-free brunch delight. Incorporate mango curd into the batter and top with fresh mango and syrup.
By Pallavi Gupta
This is an easy recipe that you can whip up in the early morning or for a later brunch. Especially if your diet is gluten free. Serve it for breakfast with some coffee, tea or juice and you are golden. If you don’t care for gluten free then this recipe can be made with regular all purpose flour…the presence of mango curd in this recipe makes these pancakes extra special. Just replace the total quantity of different flours with all purpose four and adjust the milk accordingly. If you live in a place where mangoes aren’t easily available then you can try this recipe with plums, peaches, apricots or pears – most stone fruits will work great with this recipe.
Mango curd is easy to make and the leftover can be used for various different recipes. I have a jar full of mango curd left which I will be using to experiment with other recipes – trifle, cupcake maybe cookies. You can even make the curd a few days in advance and store it in a jar in your refrigerator.
Since this pancake is gluten free, it is denser than the regular pancake. I used almond meal in the flour mix so you get a slight texture from that as well….but overall with the mango curd and mango chunks it tastes pretty flavorful. Also, I added some mango curd in the batter so it keeps it moist.
- 1 cup mango puree (fresh or canned – if using canned try to get unsweetened or adjust the sugar accordingly)
- ¼ cup butter, room temperature
- ⅓ cup sugar
- juice of ½ lemon
- 2 eggs
- dash of vanilla extract
- 1 cup oat flour
- ¼ cup almond meal
- 1 tbsp tapioca flour
- ½ tsp baking powder
- ¼ cup mango curd (see above)
- 2 tbsp milk + more as needed
- 1 egg
- little vegetable oil for cooking the pancakes
- In a large bowl add butter and sugar. Cream till it turns pale. You want to pick a bowl that’s heat proof because you will cook the filling mixture on a double boiler in this same bowl.
- Add eggs one at a time and continue to whisk.
- Add mango puree and lemon juice. Continue to mix for a few minutes.
- Transfer to a double boiler and keep whisking slowly till the mixture turns thick enough to coat the back of a spoon. About 5 to 8 minutes.
- Cool for about 10 minutes before transferring into a jar.
- In a large mixing bowl add egg and 2 tbsp milk. Whisk to combine roughly.
- Add mango curd and whisk to combine.
- In a separate bowl mix oat flour, almond meal and baking powder. Roughly stir to combine.
- Add the flour mix to the wet mixture and using a spatula mix to form a lump free pancake batter. If needed, adjust the consistency by adding milk.
- Drizzle some oil on a saucepan on medium low heat and make pancakes cooking them for about 1 to 2 minutes on each side.
- If the batter turns thick while you are making the pancakes (which it might as oat flour absorbs liquid), then just mix in a tablespoon of milk and the batter will get back to a spreadable consistency.
- For Assembling- Stack a few pancakes on a plate. Drizzle mango curd generously and top it with some pieces of fresh mangoes. Serve right away.
Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.