Banana Mango Ginger Syrup with Pancakes

I don't have to tell you I love you. I fed you pancakes. Kathleen Flinn

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Pancakes vs Me= Not Great!

Many of us have that one thing that we say "I can't make that". Right? Mine is definitely pancakes.

My past efforts at making pancakes from scratch has never been stellar.

The other day, for some reason whether it be persistence, divine intervention or luck I was able to make a pancake batter which works out. Not only that, topped with the syrup I made, these pancakes we're delicious. So much so that I have made them several times since then. It was not a fluke, these pancakes work.

I used gluten free plain flour, you can use the flour of your choosing.

This recipe is made in the blender so the mess is minimal as are the amount of ingredients.

Who Needs Maple Syrup!

Maple syrup is available here in country Oz though is sadly expensive. When we lived in Canada it was easy to be spoiled in the land of maple syrup. I would often use maple syrup as my sweetener in many dishes.

There is plenty of "maple flavoured syrup" yet if you look at the long list of artificial ingredients, including corn syrup and caramel colour, it is generally not worth the cost.

I came up with a mango and banana syrup with ginger and used it as a topping for these pancakes. Yum.

When I see bananas which may be near the end of their shelf life I buy them and freeze them. This way I can slice some up into porridge, use them in a smoothie or make banana whip.

I buy frozen mango often. It is little g's favourite snack, she eats it frozen from a bowl. It is a cheaper way to get mango which is certainly not local here and not often available. Frozen fruit is a great way to have fruit which may be costly when purchased fresh or is not available. An example here is berries. I can buy a large mixed bag of berries for $6 or a small punnet of one kind of berry for $7.

The mango, banana, ginger combo is very tasty and the three combined make an excellent topping for these pancakes.



  1. Egg replacer to equal 1 egg
  2. 1 cup milk of your choice ( I used soy)
  3. 1 tsp vegetable oil
  4. 1 cup flour ( I used gluten free plain flour though you can use what suits you).
  5. 2 TBS ground flax seeds ( optional)
  6. ---------------------------------------------------------------------------------------------------------------------------------
  7. Banana Mango Ginger Syrup
  8. 1 cup of frozen mango
  9. 1 cup of frozen banana
  10. 1 TBS ginger powder
  11. 1/4 cup water
  12. 1/4 cup of sweetener ( I used...drum roll....rice syrup!)

To Make The Pancakes

  1. In a blender mix the egg replacer, milk and oil well.
  2. Add the flour and mix some more. It will be thick and lumpy which is fine!
  3. Grease the fry pan and heat it up. When it is hot pour batter onto the pan and fry until the top sets.
  4. At this stage I tend to squish the pancake down and let it cook a bit longer on this side. This allows it to flatten and cook through better.
  5. Flip when cooked on top and serve when the pancake is cooked all the way through.

To Make The Syrup

  1. Place all the ingredients on a medium heat and allow to simmer until everything is combined.
  2. There will be lumps in the sauce so blend the mixture ( I used an immersion stick) until it is smooth.
  3. Pour over the pancakes.

May you have a happy day..filled with pancakes xo

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Posted in Landscaping Post Date 10/03/2019






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