Healthier Oat Mango Pancakes
These oat mango pancake rolls are all you’re going to want to eat this summer. They’re sweet, fresh, light and so refreshing: the kind of dessert (or breakfast) made with simple, wholesome ingredients that tastes just as good as it makes you feel ♡
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These mango rolls are inspired by the Hong Kong style Mango Pancakes I had made recently which turned out so so good.
I wanted to create a lighter, more everyday version, something you can make without needing whipped cream or refined flour so I made a few easy swaps: the crepes are made with oat flour and instead of whipped cream, I used hung curd mixed with honey and vanilla. I also added some pomegranate seeds for extra texture and freshness and this time, instead of folding them into parcels, I rolled them up and cut them into cute little pieces. Just as good, maybe even better 😉
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Healthier Oat Mango Pancakes
servings
15 rolls (7-8 crepes halved and filled)
prep time
20 min
cook time
15 min
Ingredients
Oat Crepes
- 1 cup oat flour (oat flour is nothing but rolled oats blended into a powder)
- 1 tbsp cornstarch (or tapioca starch)
- 1 tsp blue matcha (butterfly pea matcha), adjust for an even deeper colour
- pinch of salt
- 1 tsp vanilla extract
- 1 tbsp honey (or any sweetener of choice)
- 1¼ cups milk (dairy or plant based, like almond, soy or oat milk)
Filling
- 1 cup hung curd
- 1/2 cup pomegranate seeds
- 1-2 tbsp honey
- 1/2 tsp vanilla essence
- 2 mangoes, each cut into 6 thick slices
Instructions:
- Make the crepe batter: In a bowl, add oat flour and cornstarch. Sift in the blue matcha to avoid clumps and ensure even colour. Add milk, honey and vanilla and whisk well until smooth. You don’t need to strain the batter, the oat flour can feel slightly grainy but that’s completely fine. Rest for 20–30 minutes at room temperature, this helps the oats absorb the liquid and makes the crepes softer and more pliable but you can also cook them right away.
- Cook the crepes: Lightly brush oil on a nonstick pan and heat it on low. Pour a ladleful of batter and swirl the pan to spread it out evenly. Cook on one side for 2-3 minutes until the surface looks set, flip and cook the other side for 30-60 seconds. Optional- brush the top with a little ghee after cooking to help the crepes stay soft. Let them cool completely before filling.
- Trim the crepes: This step is completely optional, you can just add your filling and roll it up as is or even fold it like a little parcel but I like to trim the edges and make cute little rolls. Cut each crepe in half and trim the curved edge on each half to create rectangles. This makes it easier to roll and gives a cleaner look.
- Make the filling: In a bowl, mix hung curd with honey, vanilla and pomegranate seeds. The pomegranate adds a pop of colour and fresh crunch to the creamy filling.
- Cut the mango: Use ripe mangoes and cut each into 6 long pieces- 2 big ones divided into 4 long pieces + 2 smaller side pieces. Each half of the crepe gets one slice.
- Assemble: Place a crepe with the cooked side facing up. Spread a spoonful of the filling in the centre, create space for a mango slice, add the mango, roll it up carefully and that’s it. You can cut each roll in half before serving, you're going to love these!
Recipe Video
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