High Protein Mango Paneer Pancakes | Soft, Fluffy & Naturally Sweet Breakfast
Soft, fluffy, and naturally sweet High Protein Mango Paneer Pancakes made with fresh mangoes, paneer, whole wheat flour, and oats. A wholesome vegetarian breakfast that's perfect for kids, busy mornings, and post-workout meals.
Equipment
- Blender
- Mixing bowl
- Measuring cups
- Silicone spatula
- Non-stick frying pan
- Flat spatula
Ingredients
- 250 g fresh paneer
- 1 cup ripe mango cubes
- ¾ cup whole wheat flour
- ½ cup oat flour
- ½ cup milk or as required
- 1½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp cardamom powder
- 1 tsp vanilla extract optional
- 1 –2 tbsp jaggery powder optional
- Pinch of salt
- Ghee for cooking
Instructions
Step 1
- Add paneer, mango cubes, milk, vanilla extract, and jaggery to a blender. Blend until smooth and creamy.
Step 2
- Mix whole wheat flour, oat flour, baking powder, baking soda, cardamom powder, and salt in a bowl.
Step 3
- Pour the blended mango-paneer mixture into the dry ingredients. Mix gently until combined. Add extra milk if required.
Step 4
- Rest the batter for 10 minutes.
Step 5
- Heat a lightly greased non-stick pan over medium-low heat.
Step 6
- Pour approximately ¼ cup batter onto the pan.
Step 7
- Cook until bubbles appear and the bottom turns golden.
Step 8
- Flip carefully and cook the second side until fully cooked.
Step 9
- Serve warm with fresh mangoes, Greek yogurt, honey, or chopped nuts.
Notes
- Choose naturally sweet ripe mangoes.
- Blend paneer thoroughly for a smooth batter.
- Cook over low-medium heat.
- Do not overmix the batter.
- Adjust milk depending on mango moisture.