Ban Pan O La with Caf Navarro Mango Syrup
Delight your taste buds with this irresistible recipe for **Ban Pan O La with Caf Navarro Mango Syrup**, a tropical twist on classic banana pancakes! Fluffy, golden pancakes made from ripe bananas pair perfectly with a luscious mango syrup crafted from fresh or frozen mangoes, a touch of brown sugar, and fragrant vanilla. This breakfast dish is a perfect balance of sweetness and citrusy brightness, with a rich homemade feel that’s ready in just under an hour. Ideal for cozy mornings, weekend brunches, or special occasions, these banana pancakes are elevated with the vibrant, golden-hued Caf Navarro Mango Syrup that feels straight out of a sunny tropical paradise. Whether you’re indulging in a stack solo or serving up to four, this recipe promises to impress with its perfect blend of comforting flavors and fresh fruity flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 ripe bananas
- 1.5 cups all-purpose flour
- 1.5 teaspoons baking powder
- 2 tablespoons granulated sugar
- 0.25 teaspoons salt
- 2 eggs
- 1.25 cups milk
- 3 tablespoons unsalted butter, melted and cooled
- 2 cups mangoes (fresh or frozen)
- 0.5 cup water
- 0.5 cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
In a large mixing bowl, mash the ripe bananas until smooth.
In the same bowl, whisk in the eggs, milk, and melted butter until combined.
In a separate bowl, mix the all-purpose flour, baking powder, granulated sugar, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring just until no lumps remain. Avoid overmixing.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 1-2 minutes until golden brown. Repeat with remaining batter.
For the Caf Navarro Mango Syrup: In a small saucepan, combine the chopped mangoes, water, and brown sugar.
Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, stirring occasionally, until the mango softens.
Add the lemon juice and vanilla extract, then blend the mixture using an immersion blender or transfer to a blender to puree until smooth.
Serve the banana pancakes warm, drizzled generously with the mango syrup.
Nutrition Facts
Calories |
2150 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 29.9 g | 150% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 379.1 g | 138% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 206.4 g | ||
| Protein | 48.3 g | 97% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 603 mg | 46% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2572 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
