The buckwheat pancakes are back, this time with a little taste of paradise! One of the standout flavours of the Philippines was the unusual mixture of mango and peanuts. I’m sure many of you are turning your nose up at the thought of this but this mixture is absolutely to die for. The buckwheat pancake recipe is exactly the same as my previous post so take a look at it there. To make the stack bigger I have increased the quantities to 1 cup of flour, 1 cup of almond milk, 2 eggs, 1 tsp of baking powder and as much maple/agave syrup as your heart desires.
Now for the delicious toppings. Oh my goodness gracious me. So you need to start with one mango. Slice it and pop it into a pan with a dash of water and maple syrup and cook on a low heat for around 20 minutes until the mango is soft. Once cooked cooked pop the mango into a blender with 3 spoons of natural peanut butter and 2 spoons of natural yogurt. Generously dollop the mango mixture in between the pancakes until you get to the top pancake and pour the rest of the mixture on. Top with passion fruit, blueberries and a drizzle of maple syrup.
These taste so good, they will probably end up being your go to breakfast staple. Adios granola!! GET TOSSING!!