Flax & Chia Pancakes with Caramelised Mango

These pancakes are the perfect weekend breakfast! 

One of my favourite combinations of all time is mango and coconut, they both have a gorgeous tropical flavour and just work so well together. These pancakes are so easy to make and the caramelised mango is the perfect topping! 

For this recipe, I’ve used Provamel Rice with Coconut drink which gives the pancakes a naturally sweet and coconutty flavour. I love serving them with a big dollop of Provamel Soya with Coconut alternative to yogurt Free From Sugars, fresh raspberries and crunchy coconut chips.

Makes about 8-9 pancakes 


1/2 tbsp of milled flaxseeds + 1/2 tbsp of chia seeds + 3 tbsp of water 

1 tbsp of maple syrup 

1 cup of Provamel Rice with Coconut drink 

3/4 cup of oat flour (just place some oats into a blender and grind them until you have a flour)

1/4 cup of wholewheat flour

1 teaspoon of baking powder 

A pinch of sea salt 

For the caramelised mango:

1 ripe mango peeled and cut into cubes or slices 

1 tbsp of coconut sugar 

Start by mixing the flaxseeds and chia seeds with the water. Leave the mixture to one side until it starts to become gloopy (about 10 minutes). Add the Provamel Rice with Coconut drink and maple syrup. Whisk everything together.

In a large bowl mix together the oat flour, wholewheat flour and sea salt. Pour the wet ingredients into the flour mix and whisk together. Try not to overtax it as it will result in a heavier batter. Leave for 10 minutes to one side while you are preheating the pan and cooking the mango.

Add the coconut sugar into a pan with a splash of water. Bring to a boil and when it starts to bubble add in the chopped mango. Turn the heat down and let the mango caramelise for about 5-10 minutes. When all the water has evaporated and the sugar has a become a sticky syrup the mango is ready.

Add a little bit of oil to a large nonstick pan with about 2 spoonfuls of the batter for each pancake. Cook the pancakes on one side and when they start to form some bubbles on top, flip them onto the other side and cook for 2-3 minutes. Repeat the process until you have used all the batter.

Serve the pancakes straight away with the caramelised mango, a dollop of Provamel Soya with Coconut alternative to yogurt Free From Sugars, fresh berries and a drizzle of maple syrup.

You may also like

Leave a Reply

Your e-mail address will not be published. Required fields are marked *