Hong Kong Mango Pancakes
Recipe By: HOLIST
A healthier spin on the Hong Kong-style classic — these turmeric crepes are filled with sorbet-like frozen mango and creamy coconut yoghurt, then folded into pillowy parcels for a refreshing, gut-friendly treat.
Healthy Hong Kong-Style Mango Pancakes
Category Sweet Treats
Servings 4-6
Prep Time 20 Minutes
Cook Time 15 Minutes
Ingredients
- For The Turmeric Pancakes
- 1 Cup Buckwheat Flour
- 1–2 Tsp Turmeric (for colour & anti-inflammatory benefits)
- 2 Large Eggs
- ½ Tbsp Coconut Sugar
- 1 Tsp Vanilla Extract
- 1¼ Cups Milk (dairy or plant-based)
- ¼ Tsp Sea Salt
- 2 Tbsp Butter, melted (plus more for the pan)
- ½ Cup Water
- For The Mango & Coconut Filling
- 2 Cups Frozen Mango Chunks
- 1–2 Tbsp Warm Water or Lemon Juice (optional, to blend)
- 1½ Cups Vanilla Coconut Yoghurt (unsweetened or lightly sweetened)
Directions
For the Turmeric Pancakes: In a large bowl, whisk together the buckwheat flour, turmeric, and sea salt.
In a separate jug, whisk the eggs, milk, vanilla, coconut sugar, and melted butter.
Gradually pour the wet mix into the dry, whisking to form a smooth batter. Add the water and mix until thin and pourable.
Let the batter rest for 10–15 minutes.
Heat a non-stick pan over medium heat. Lightly butter the pan and pour in a ladle of batter, swirling to coat the base.
Cook 1–2 minutes each side or until golden. Set aside to cool completely.
For the Mango & Coconut Filling: Blend the frozen mango in a high-speed blender until it becomes a smooth, sorbet-like texture. Add a splash of warm water or lemon juice if needed.
Spoon or pipe the mango sorbet and coconut yoghurt into the centre of each cooled crepe.
Fold the crepes over like pillows or parcels.
Chill for 10–15 minutes if desired before serving for the full refreshing effect.
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