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.
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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 |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.6 g | 19% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 403 mg | 18% | |
| Total Carbohydrate | 107.3 g | 39% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 63.8 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 157 mg | 12% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 672 mg | 14% | |
*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.
