Chunky Mango Pancakes

Chunky Mango Pancakes

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Healthier Dessert
Cuisine Family Friendly, High Calcium, High Fiber, Mediterranean
Servings 4 People


  • 1 pc Calypso Mango Cut into small chunks
  • 1 cup Self-raising Flour
  • 300 g Diet Vanilla or Honey Yoghurt
  • 3 pcs Large Eggs
  • 1 Canola Oil Spray
  • 150 g Diet Fruit Yoghurt (for serving)
  • 2 pcs Calypso Mangoes Peeled and cut into segments (for serving)


  • Sift self-raising flour into a bowl. Make a hollow in centre of the flour, add the vanilla or honey yoghurt and eggs. Using a wire whisk, gently stir until ingredients are combined. Do not overbeat the ingredients. Stir in the mango cubes.
  • Heat a large frying pan and lightly spray with canola oil. Spoon in 2 tablespoons of batter per hotcake, reduce heat to low, cook 1 minute or until bubbles appear on surface. Turn over cook further 30 seconds or until firm to touch. Remove, keep warm. Repeat procedure until 12 hotcakes are made.
  • For each serving, layer 3 hotcakes with sliced mangoes and dribbles of fruit yoghurt.


Calories :355
Kilojoules :1470
Fat :5
Carbohydrate :60
Protein :15
Cholesterol :160
Sodium :356
Saturated Fat :1.5
Fiber :5
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