mango pancakesDoes anything say “Summer has arrived!” better than a fresh juicy mango?! Soft, fruit flesh melting in your mouth with hints of coconut and lime and peach…I love having these little beauties so readily available in Australia. However, the US seems to get this fruit easier these days and though not a perfect option, you can buy mango cheeks either frozen or canned.

Combine a stack of pancakes packed full of mango goodness with a side of crispy bacon and OMG…Two addictions on one plate!

½ C Almond meal or flour
2 Tbs Coconut flour
1 Tbs Flax seed, ground
1 Tbs Cinnamon, ground
1 tsp Ginger, ground
¼ teaspoon Baking soda
Pinch of salt
Optional: 2 Tbs Protein powder, vanilla (whey or pea protein versions)

2 Fresh Mangos, 1 pureed + 1 sliced or diced
3 eggs
2 Tbs Maple syrup
1 Tbs Vanilla extract
Coconut oil for frying


PREHEAT pan or griddle over medium-low heat.

IN A MEDIUM MIXING BOWL, combine dry ingredients.

IN A SECOND SMALLER BOWL, WHISK wet ingredients except for the sliced mango. Be sure to squeeze the juice from the mango flesh surrounding the fruit pits and add to the wet ingredient mix.

ADD wet ingredients to the dry and mix thoroughly. Let sit for a few minutes; add a small amount of water or almond milk if you want thinner cakes.

GREASE hot pan with coconut oil. Pour batter to create pancakes that are about 3 inches in diameter. If they don’t spread in the pan, gently flatten the top with the back of a spoon to the desired size.

COOK on one side for approximately 3 minutes. Flip and cook an additional 2-3 minutes.

Serve hot and in a tall stack, topping with the diced, fresh mango. I suggest to also serve this with maple syrup and no-nitrate bacon and eggs to get a full, high-protein breakfast in your belly!


Adapted from Gina Matsoukas,


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