Coconut Pancakes With Mango Puree

If you’re craving pancakes, but not the carb overload, these gluten-free, lower-carb cakes are a great option. They’re tender and tasty, and subbing naturally sweet mango topping for the syrup makes them seem decadent — with fewer grams of added sugar. Coconut flour is naturally sweet-tasting, too.


under 20 mins
breakfast

Ingredients for servings

    Puree

  • 1 cup mango chopped

  • 1 tsp fresh lime juice

  • pancakes

  • 0.25 cup coconut flour

  • 0.25 teaspoon baking powder

  • 0.5 cup unsweetened vanilla almond milk

  • 1 tablespoon coconut oil melted

  • 1 tablespoon maple syrup optional

  • 3 large egg whites

  • 1 teaspoon vanilla

Directions

  • Place the mango and lime juice in a blender and puree until smooth, scraping sides and repeating as needed. Pour into a small bowl.

  • In a large bowl, combine the coconut flour and baking powder, whisk 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 really incorporate the egg whites.

  • Preheat a griddle or large non-stick pan over medium heat.

  • Stir the egg white mixture into the coconut flour mixture. It will thicken 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. Scoop heaping 0.25-cup (72g) portions and drop on the oiled pan, spreading into 4-inch rounds. Cook for about 2–3 minutes on the first side, until the edges look cooked and the top is bubbly. Carefully turn the cakes and cook for another 2 minutes, until puffed in the center and cooked through.

Notes

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