These vegan Orange & Mango Blender Pancakes With Toasted Pecans are simply delicious!
If you are looking for a quick and easy breakfast that will get the wow factor, then these vegan Orange & Mango Blender Pancakes With Toasted Pecans are the recipe for you.
These pancakes are fluffy and slightly thick so more like Canadian pancakes than French crêpes!
Unless you like a slight taste of bitterness, I recommend you use some sweet tasting oranges.
If you can thicken the coulis and toast the pecans while the pancakes are cooking, then breakfast (or brunch) should be on the table in less than 30 minutes.
Making pancake batter in a blender is really the perfect way to avoid any lumps.
I developed this recipe as part of the Panasonic #ExperienceFresh challenge.
Orange & Mango Blender Pancakes With Toasted Pecans [vegan]
- Frying pan
FOR THE PANCAKES:
- 125 g plain flour
- 125 g wholemeal flour
- 1 sweet orange
- 1 chia egg [1 Tbsp ground chia seeds + 3 Tbsp of water] or 1 beaten organic egg
- 2 tsp baking powder
- 250 ml almond milk or organic milk for vegetarians
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 3 Tbsp golden caster sugar
- 1 Tbsp vegetable oil
- 2 handfuls pecan nuts
FOR THE ORANGE & MANGO COULIS :
- 2 large ripe mangoes
- 2 sweet oranges
- 1 Tbsp cornflour
- 75 ml water
- 2 Tbsp maple syrup
- Peel oranges and mangoes.
- Dice one mango to be used as fresh topping.
- Chop the other mango. Put in the blender with oranges, cornflour, water and maple syrup.
- Blend until you have a smoothie liquid. ( I used Smoothie Setting of Panasonic MX-ZX1800 Blender)
- Pour coulis in a small saucepan.
- Don't worry about washing up the blender jug.
- Put all the pancake ingredients in the blender and blitz until smooth. ( I used Puree Setting of Panasonic MX-ZX1800 Blender)
- Heat coulis under medium heat and stir for 2-5 minutes until it thickens a bit. Set aside.
- Dry toast the pecan nuts in another pan.
- In the meantime start cooking the pancakes.
- Cook 2 to 3 pancakes at a time (each should be about one small ladle or 3-4 Tbsp of batter) in a hot pancake pan greased with dairy free butter. Do not spread the batter too thin, as these are more like Canadian pancakes than French crêpes!
- Keep cooked pancakes warm in the oven while you are making the others.
- Serve pancakes with toasted pecan, orange and mango coulis plus diced fresh mango on top.
I cannot wait to see your posts!