Active time: 25 minutes Total time: 25 minutes
If you’re craving a tropical twist on traditional pancakes, these gluten-free, low-carb cakes are a great option. They’re tender and delicious, and when you top the syrup with a naturally sweet mango, they seem decadent – with fewer grams of added sugar.
Coconut pancakes with mango puree
Ingredients
- 1 cup (165g) mango, chopped
- 1 tsp fresh lime juice
- 1/4 cup (30 g) coconut flour
- 1/4 tsp baking powder
- 1/2 cup (122 g) unsweetened vanilla almond milk
- 1 tbsp coconut oil, melted
- 1 tbsp maple syrup
- 3 large egg whites
- 1 tsp vanilla
Directions
Add the mango and lime juice to a blender and puree until smooth. Scrape the sides as you go and repeat the process as needed. Pour into a small bowl and set aside.
Combine coconut flour and baking powder in a large bowl and stir to combine. In a medium bowl, combine the almond milk, coconut oil, maple syrup, egg whites and vanilla and whisk vigorously for 1 minute to thoroughly combine the egg whites.
Preheat a griddle or large nonstick skillet over medium-high heat.
Stir the egg white mixture into the coconut flour mixture. It thickens as you stir. When well mixed it should be pourable but thick. If it is too thick, stir in another tablespoon of almond milk.
Coat the hot pan with coconut oil spray. Take heaping 1/4 cup portions, place on oiled skillet, and spread into 4-inch rounds. Cook on the first side until the edges look cooked and the top is bubbly, about 2-3 minutes. Carefully flip the cakes over and bake for another 2 minutes, until puffed in the center and baked through. Top with mango puree and serve immediately.
Servings: 2 | Serving size: 2 pancakes with 2 tablespoons of toppings
Nutritional values
Originally published June 13, 2019; Updated January 2026
The post Coconut pancakes with mango puree appeared first MyFitnessPal Blog.
