These uniquely delicious (and healthy) Gluten Free Mango Honey Pancakes are packed with flavor and protein thanks to fruit-based hummus!
Want to know what one of the best feelings in the world is? Waking up on a chilly weekend morning to the smell of pancakes being whipped up in the kitchen (waffles work, too).
Since I usually wake up before Will, I tend to be the one to create this feeling of pure and utter bliss (I should get the best-wife-ever award, right?). I don’t mind, though; I love having the smell of breakfast-in-the-works fill my house.
With the holidays around the corner, I know we’ll have a lot of not-so-healthy days ahead (fewer workouts, more cookies), so I wanted to make my pancakes a little healthier than usual.
Sometimes, I’ll add protein powder to my pancakes, but I wasn’t in the protein powder mood.
I thought about going flourless, but ain’t nobody got time for that. Fluffy pancakes are where it’s at!
That’s when I spotted the Lantana Mango Fruit Hummus in my fridge.
You may remember Lantanta Fruit Hummus from these secret-ingredient Healthy Strawberry Chocolate Chip Cookies. Welllll Lantana also has a Mango flavor!
Hmmm… mango pancakes might be interesting. Why not?
A stir, a pan and a few minutes later, these Gluten Free Mango Honey Pancakes were born and my whole kitchen smelled like magical breakfast bliss.
Not only does Lantana give these Mango Honey Pancakes their unique and super tasty flavor, but it also gives them a punch of protein and healthy fats. It also helps make them fantastically fluffy!
Instead of sugar, a touch of honey gives these pancakes a little antioxidant boost. Protein. Healthy fats. Antioxidants. What are these? Magical pancakes?
I’ll let you try them and decide!
- 1/2 cup Lantana Mango Hummus
- 2 Tbsp pure honey
- 1/2 cup unsweetened almond milk
- 1 egg
- 2 Tbsp olive oil
- 7/8 cup gluten free baking flour (with xanthan gum or guar gum)
- Mix everything but the flour together in a large bowl until thoroughly combined.
- Slowly stir in the flour until all the clumps are gone.
- Spray a large skillet with nonstick spray and place over medium-high heat.
- Once the pan is hot, use a large spoon or ladle to place your batter onto the skillet (batter should make 5-6 large pancakes).
- Cook each pancake for about 2 minutes per side, or until they get fluffy and the edges start to get golden.
- Remove from heat, stack, top with fresh fruit and maple syrup and enjoy!
What’s your favorite flavor pancake?