Go Back Email Link
Easy High Protein Mango Paneer Pancakes made with ripe mangoes and fresh paneer

High Protein Mango Paneer Pancakes | Soft, Fluffy & Naturally Sweet Breakfast

Sasmita
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.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Brunch, Snack
Cuisine Fusion
Servings 5 pancakes
Calories 210 kcal

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.
 

💬FAQ :

 
Can I make High Protein Mango Paneer Pancakes without oats?
Yes. Replace oat flour with additional whole wheat flour. The pancakes will still be delicious, though oats add extra fibre and protein.
Which mangoes are best for this recipe?
Sweet, ripe, non-fibrous varieties like Alphonso, Kesar, Banganapalli, Himsagar, or any seasonal mango work well.
Can I prepare the batter in advance?
The batter is best cooked after resting for about 10 minutes. If refrigerated, stir gently before using and adjust the consistency with a little milk.
Is this recipe suitable for children?
Yes. These pancakes are naturally sweetened with ripe mangoes and contain paneer, making them a wholesome breakfast or snack for children.
How can I make these pancakes even higher in protein?
Serve them with Greek yogurt or hung curd, or increase the quantity of paneer slightly while maintaining a thick batter consistency.
Can I freeze these pancakes?
Yes. Cool the pancakes completely, stack them with parchment paper between each pancake, and freeze for up to one month. Reheat on a skillet or in the microwave before serving.
Can I use homemade paneer?
Absolutely. Homemade paneer gives the pancakes a softer texture and fresher flavour.
Are these pancakes gluten-free?
Not in this version. Replace the whole wheat flour with certified gluten-free oat flour or your preferred gluten-free flour blend.
Keyword Eggless Pancakes, Healthy Breakfast, High Protein Breakfast, High Protein Mango Paneer Pancakes, Mango Breakfast Recipe, Mango Pancakes, Paneer Pancakes, Vegetarian Protein Recipe