ONE-CUP Pancakes, Tropical Yogurt with Mango

ONE-CUP Pancakes, Tropical Yogurt with Mango
ONE-CUP Pancakes, Tropical Yogurt with Mango

I came across this fantastic recipe for pancakes as I LOVE pancakes on Sunday because it is a family tradition of ours that I grew up with and believe me I have tried plenty of pancakes in my life time.  Some delicious. Some absolutely terrible, but you know what? We decided one day to buy a cookbook based loosely around Pancakes and found Jamie’s Food Revolution by Jamie Oliver and it has this fantastic recipe in it. What a treasure! You can grab a copy from here and here, but there is no better pancakes than Mum’s. Mum’s are the best when it comes to cooking. I was taught as child through my mum and I want to pass this recipe onto everyone, as it is a very special recipe that shares love and kindle-ship with those whom you love. Please share this recipe…

What you will need to begin with. Very simple stuff. Easy to prepare & get started…


For the flavored yogurt
• 2 ripe bananas
• A handful of unsweetened shredded coconut
• 1 cup of natural yoghurt

For the pancakes
• 1 egg, preferably free range or organic
• 1 cup of plain flour (see above)
• 1 cup of milk (see above)
• 1 teaspoon baking powder
• Sea salt
• 2 ripe mangoes
• 2 tablespoons butter
• 1 lime


dessert recipes | serves 4
These are the easiest pancakes to make—you don’t even need scales to weigh your ingredients. All you need is a cup or a mug. As long as you use the same cup for measuring both the flour and the milk, you’ll be laughing! These are great with a sprinkling of sugar and a squeeze of lemon juice (very old school!) or drizzled with maple syrup and served with crispy bacon. A handful of blueberries in the batter makes the most wicked blueberry pancakes. I also love eating them with coconut-flavored yogurt, which is delicious. I’ve given you a recipe here for making your own similar tropical-flavored yogurt. It actually gets better if you let it stand in the fridge for a few hours, the coconut will soften.

To make your yogurt and pancake batter
Peel your bananas, put them into a large bowl, and mash them with a fork. Add the coconut and the yogurt and mix well. Put this to one side until needed and get started on your pancakes. Crack your egg into a large mixing bowl. Add your flour, milk, baking powder, and a pinch of sea salt. Whisk everything together until you’ve got a lovely, smooth batter. Slice the mangoes away from their pits, score the flesh across, and push outward so that you can

slice it off the skin to give you diced mango.

To cook your pancakes
Put a large frying pan on a medium heat and add half the butter. When the butter has melted and the pan is nice and hot, use a ladle to spoon the batter into the pan. Each ladleful will make 1 pancake—they’re quite small, so you can cook several at a time. Cook for 1 to 2 minutes and use a turner to flip them over when they start to brown on the bottom and get little bubbles on the top. When cooked on both sides, transfer them to a plate, carefully wipe the pan clean with paper towels, add the rest of the butter, and start again. Keep going until all the batter is used up.

To serve your pancakes
Serve straight away, topped with a dollop of flavored yogurt, the diced fresh mango and wedges of lime for squeezing over.

Watch the video of Jamie Oliver, whipping up a fantastic home meal for the family breakfast.

Jamie's Food Revolution, by Jamie Oliver
Jamie's Food Revolution, by Jamie Oliver

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If you love my recipes, you are welcome to check this other fantastic recipes, here…

Another special recipe to add to your BBQ – GOSH!!! Caesar Salad Bites.

Also if you are into Jamie Oliver’s cooking you can pick up one of his Books: Jamie’s Ministry of Food, plus this does help me in providing with new recipes to learn and give you the best reviews with the best tips. Thank you for your support as I do appreciate it.