Two delicious summer fruit flavors in one healthy yet delicious paleo pancake.
My mango tree is in full bloom, and the amount of mangos I have to use up before going bad is more than I count! Good thing I love them frozen to use in smoothies too 🙂
Since we already have more, fresh mangos coming..yet still have some frozen mango from last season’s tree, my mom brought a bag of it out to dethaw as a snack.
But then she left about ½ cup left sitting out..and my creative wheels starting turning. What could I make with it?
good thing Recipe Redux’s theme this month was using July’s fresh fruits and veggies!
It was after dinner by this time, but all I could think about was my craving for pancakes I had been having all day.
I’m sure you can guess what came next.
Yes. These delicious, flavorful, mango pancakes. Of course I couldn’t NOT add some onhealthy actos shredded coconut to them to complete the hawaiian taste.
Mmm mmm mmm. And did I mention they are only FOUR ingredients?!
I don’t like recipes where at first glance I begin to feel overwhelmed. Which is why I knew I wanted to keep these pancakes as simple as possible.
Simple. Delicious. And full of summer flavor.
What should I do with the rest of the mangos coming my way from the backyard?!
Until next time,
xo,Sarah Grace
- 1/2 cup Mango Puree
- 1/2 cup Coconut Flour
- 2 Eggs + 2 Eggwhites
- Honey to taste (I used 2 tbsp)
- Optional but recommended: 1 tsp Vanilla Extract, Unsweetened Shredded Coconut as desired
- Heat skillet on stove on medium low heat.
- whisk eggs in bowl, and then add and combine all other ingredients.
- Pour into hot skillet and cook slowly until browned, then flip.
- Makes two pancakes!