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.
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Gluten-Free Pancakes with Mango Curd
- Total Time: 40 minutes
- Yield: 5-6 pancakes 1x
Description
Flavorful almond pancakes are a filling and delicious gluten-free brunch delight. Incorporate mango curd into the batter and top with fresh mango and syrup. The mango curd keeps the pancakes soft and fluffy.
Ingredients
For Mango Curd
- 1 cup (240 ml) mango puree (fresh or canned - if using canned try to get unsweetened or adjust the sugar accordingly)
- 1/4 cup (60 ml) butter, room temperature
- 1/3 cup (80 ml) sugar
- juice of 1/2 lemon
- 2 eggs
- dash of vanilla extract
For Pancakes
- 1 cup (240 ml) oat flour
- 1/4 cup (60 ml) almond meal
- 1 tbsp tapioca flour
- 1/2 tsp baking powder
- 1/4 cup (60 ml) mango curd (see above)
- 2 tbsp (30 ml) milk + more as needed
- 1 egg
- little vegetable oil for cooking the pancakes
Instructions
For Mango Curd
- 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.
For Pancakes
- 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 tbsp 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.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 140
If You Liked This Recipe, You’ll Love These
- Gluten Free Apricot, Apple and Leek Breakfast Toast
- Easy Gluten Free Brownies
- Gluten-Free Cauliflower Potato Gnocchi
- Gluten-Free Baked Chicken Meatballs
Frequently Asked Questions
Can I make the mango curd in advance?
Yes. The article says you can make the curd a few days in advance and store it in a jar in the refrigerator. The curd is also intentionally made in a larger quantity than the pancakes need — leftovers can be used for trifles, cupcakes, or cookies.
What if the pancake batter thickens as I cook?
The recipe notes this is likely because oat flour absorbs liquid over time. The fix is simple: stir in 1 tbsp of milk and the batter will return to a spreadable consistency before your next pancake.
Can I make these pancakes with regular all-purpose flour?
Yes. The article says if you don’t care for gluten-free, replace the total quantity of different flours with all-purpose flour and adjust the milk accordingly. The mango curd in the batter still makes them special even with regular flour.
Can I use a fruit other than mango?
Yes. The article suggests that where mangoes aren’t easily available, plums, peaches, apricots, or pears all work well — most stone fruits pair great with this recipe.
