Mango Pancakes

Ingredients

• 70 g — Mango
• 2 tbsp (30 ml) — Water
• 6 g — Flax seeds
• 15 g — Oat flakes
• 3 g — Carob powder
• 25 g — Solid sweetener — preferred

Preparation

1. First prepare the flax egg: mix one tablespoon of ground flax seeds with 2 tablespoons of water and leave the mixture to hydrate (it will turn into a gelatinous paste that acts as a binder in recipes where you prefer not to use an egg).
2. Mix all the ingredients together with the mango flesh and fold in the flax egg.
3. Spoon one pancake at a time into the pan and cook on low heat for 2–3 minutes on each side; they are ready to flip when the edges start to turn lightly golden.
4. Flip them carefully as they are quite fragile.

Recipe in pictures

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