Gluten Free Mango Raisin Pancakes

Category: Healthy eating

Ingredients
Ripe mango	2 pcs.
Gluten free flour	2-2.5 cups (250 ml.)
Coconut milk (cream)	1/2 cup
Chicken eggs	3 pcs.
White sugar	1-2 tbsp. l.
Salt	1-2 pinches to taste
Raisins	1-2 handfuls to taste
Vegetable oil	for frying pancakes

Cooking method

First, soak the raisins in warm water for about 15 minutes while the dough is kneading.

Peel the mango, cut into pieces and place in a bowl for kneading the dough.

Add sugar, salt, eggs, coconut cream (milk) to the mango, beat with a blender until smooth. I whipped the mass with an immersion blender-leg. I don't add much sugar (just a little to soften the taste), since mango is a sweet fruit, and there are sweet raisins in the dough, this is quite enough for taste and sweetness.

Then add gluten-free flour to the mass and beat the mass again until smooth. Flour can be any, either for pancakes (pancakes), or universal gluten-free. You do not need to add baking powder for the dough, it is already in the flour. We select the amount of flour ourselves, to get the "pancake" dough, it depends on the weight of the mango, they can be large / small, juicy or not very, hence the amount of fruit mass. It also depends on the density of the pancakes you want to get, soft or denser.

Rinse the raisins in water, squeeze out excess water. Add to the dough. Stir and bake pancakes.

Preheat a pancake pan, add a little vegetable oil to the center. These pancakes do not need a frying pan too hot; it is better to bake them over medium heat. Spoon the dough into the pan and bake until golden brown on both sides. I check the readiness with a knitting needle so that there is no raw dough inside the pancakes.

The pancake dough is always runny, so I turn the pancakes with a spatula and a fork, pry them under with a spatula, and hold them on top with a fork, and quickly turn them over. The dough is good, the pancakes rise well.

I put the finished pancakes on a dish.

Served pancakes with grape jam and a cup of coffee))

Note

Delicious, quite sweet pancakes due to their own sweetness from mango and raisins. And plus grape jam on your own sugar - much more sweetness You can do without jam completely
I have been baking such pancakes for a long time, when unclaimed mango remains at home.
Green mango good in salads, ripe for food-dessert-pancakes-baking

Bon appetit, everyone!