Early Mother’s Day Celebration: Fluffy Pancakes with Mango, Blueberries and Avocado

 

This morning I decided to do something different and special for breakfast.  Mother’s Day is approaching, and I’m excited already.    Our oldest daughter is coming home from Northern California for the weekend, so all four of our children will be here.   I’m expecting a shipment of mangoes from the National  Mango Board today… another lovely gift after our weekend at Camp Blogaway.  I thought it would be fun to try a different recipe for pancakes topped with fruit to serve this weekend.

These pancakes are light and fluffy, with a delicious butter flavor!  No extra sweetening is needed for the fruit, as there is  hint of sweetness in the pancake.   I found the recipe for Fluffy Pancakes  on AllRecipes.com but instead of using all-purpose white flour,  I tried the all natural UltraGrain Blend All Purpose Unbleached Flour that we received in our goodie bags at Camp Blogaway.

The pancakes were nice and fluffy, without the density of most whole grain pancakes.  I was glad to know that these pancakes contained more fiber and nutritional value than refined flour, but most of all, I enjoyed having a special treat for breakfast on a weekday!  Each bite  of the lightly sweet pancake, topped with the juicy mangoes and blueberries was like a mini fruit tart!  I was impressed with this flour and look forward to trying it in other baking this weekend.

I love the color of the avocado, especially  with the golden mangoes and the dark blueberries.   Since we grow avocados on our family farm, we enjoy them every morning with eggs,  on toast,  in breakfast burritos and now…with pancakes!  Can’t wait for those mangoes to arrive!  It’s going to be a great Mother’s Day weekend!