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5 from 1 vote

Mango Coconut Paleo Mini Pancakes

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 2 servings (6 mini pancakes per serving)
Calories: 295kcal

Ingredients

  • 1/3 cup coconut flour
  • 2 tbsp tapioca flour
  • 2 tbsp Jay Robb Vanilla Whey Protein  (or grass-fed whey protein of choice)
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp cinnamon
  • Pinch of sea salt
  • 1 egg white
  • 2 tbsp coconut milk
  • 3/4 cup unsweetened vanilla almond milk
  • 1/2 tbsp honey
  • 1/2 tsp coconut extract
  • 1 cup chopped champagne mango
  • 2 tbsp pure maple syrup
  • Optional: toasted coconut for garnish

Instructions

  • Add mango and 2 tbsp water to a small pan and bring to a boil over medium-high heat.  Lower heat and simmer for 10 minutes or until mango is very tender.  Set aside.
  • Mix dry pancake ingredients, then mix in wet ingredients.
  • Heat a griddle or non-stick pan over medium-high heat and spray with coconut oil.  Add pancake batter by the spoonful and spread into approx. 2 inch round pancakes.
  • Once pancakes are bubbling on top and the bottom is cooked enough to hold together, about 2-3 minutes, flip the pancakes using a spatula. Allow pancakes to cook through, about 2-3 more minutes.
  • Plate pancakes and spoon mango on top, then top with maple syrup and toasted coconut.

Nutrition

Calories: 295kcal | Carbohydrates: 49g | Protein: 11g | Fat: 6g | Sodium: 339mg | Potassium: 255mg | Fiber: 7g | Sugar: 28g