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Ingredients

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Mango sesame rice pancakes

20 minutes - 12 servings 1of1s

Black sesame rice pancakes, with a generous dollop of mango. Because sometimes, we all need a break from maple syrup.

Made matcha rice pancakes for Devine a few days ago, since I made a double recipe we ended up having left-over batter. It doesn't keep well, so we ate it that same night. I paired the remaining 2 pancakes with a bit of fresh mango and MAN! It tastes so damn GOOD together!

I made it into a recipe, but used ground black sesame instead of matcha. The nutty taste of sesame paired with mango is perfect. Dressing pancakes with maple syrup is fine, but the sugar high i get after is not. I feel like my heart is going to burst out of my chest, 'alien-style'.

No one likes that, i'd like my innards to stay where they are thank you!

Using fruit, instead of syrup is a good way to cut down on sugar. Mangos are sweet enough as is.

Ingredients

Sauce


Mango1Mango1

Pancakes


Rice flour1 cupBaking powder1 tspBlack sesame seeds1/4 cupWhole cane sugar1 tbspSoy milk1 1/4 cupVanilla extract1 tspRice flour1 cupBaking powder1 tspBlack sesame seeds1/4 cupWhole cane sugar1 tbspSoy milk1 1/4 cupVanilla extract1 tsp

Instructions

Pancake

Heat 1/4 cup of black sesame seeds, in a non-stick pan at medium heat. Remove once they start to pop. Let cool, then crush into a powder with a mortar and pestle.Mix 1 1/4 cup of soy milk, 1 tsp of vanilla extract and 1/4 cup of ground black sesame seeds. Blend, until you get a smooth grey liquid.Mix 1 cup of rice flour, 1/4 tsp sea salt, 1 tsp of baking powder and 1 tbsp of whole cane sugar together. Pour wet ingredients into the dry ones, and mix until smooth, make it as lump-free as you can.Heat up non-stick pan at medium heat, spoon a portion of batter into it. Flip once the bottoms have browned, and little bubbles appear at the top.Repeat for the rest of the pancake mix.

Topping

Scoop flesh out of the mango, puree. Serve over pancakes!
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