These soft coconut pancakes are gluten‑free and low in carbs. A sweet mango puree adds natural flavor, so you need less added sugar.
Active time: 25 minutes | Total time: 25 minutes
Coconut Pancakes with Mango Puree
Ingredients
- 1 cup chopped mango (about 165 g)
- 1 teaspoon fresh lime juice
- 1/4 cup coconut flour (30 g)
- 1/4 teaspoon baking powder
- 1/2 cup unsweetened vanilla almond milk (122 g)
- 1 tablespoon melted coconut oil
- 1 tablespoon maple syrup
- 3 large egg whites
- 1 teaspoon vanilla extract
Directions
Blend the mango and lime juice until smooth. Set the puree aside.
In a big bowl, whisk together coconut flour and baking powder.
In another bowl, mix almond milk, melted coconut oil, maple syrup, egg whites, and vanilla. Whisk for about one minute.
Preheat a non‑stick skillet or griddle over medium heat.
Combine the wet mixture with the dry mixture. Stir until the batter is thick but can be poured. If it looks too thick, add a little more almond milk.
Lightly spray the hot pan with coconut‑oil spray. Scoop 1/4‑cup portions onto the pan and spread to form 4‑inch circles.
Cook for 2‑3 minutes, until the edges look set and the surface bubbles. Flip and cook another 2 minutes, until the center is puffed and fully cooked.
Serve the pancakes hot, topped with the mango puree.
Serves: 2 (2 pancakes per person with 2 Tbsp topping)
Nutrition per serving: 246 calories, 10 g total fat, 7 g fiber, 30 g carbs, 9 g protein, 18 g sugar.
Key nutrients: 579 mg potassium, 9 % iron, 51 % vitamin C, 17 % calcium.