If you’re craving a tropical twist on traditional pancakes, 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.

Active time: 25 minutes | Total time: 25 minutes

Coconut Pancakes With Mango Puree Recipe

Ingredients

• 1 cup (165g) mango, chopped
• 1 tsp fresh lime juice
• 1/4 cup (30g) coconut flour
• 1/4 tsp baking powder
• 1/2 cup (122g) unsweetened vanilla almond milk
• 1 tbsp coconut oil, melted
• 1 tbsp maple syrup
• 3 large egg whites
• 1 tsp 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 and set aside.

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 skillet 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 1/4-cup 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. Top with mango puree and serve immediately.

Serves: 2 | Serving Size: 2 pancakes with 2 tablespoons of topping

Nutrition (per serving): Calories: 246: Total Fat: 10g; Saturated Fat: 8g: Monounsaturated Fat: 1g; Polyunsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 189mg; Carbohydrate: 30g; Dietary Fiber: 7g; Sugar: 18g; Protein: 9g

Nutrition Bonus: Potassium: 579 mg; Iron: 9%; Vitamin C: 51%; Calcium: 17%

Originally published June 13, 2019; Updated January 2026

The post Coconut Pancakes With Mango Puree appeared first on MyFitnessPal Blog.

Muesli is a cold porridge of oats, fruit and milk or yogurt that can be eaten immediately, or can be left to soften in the fridge overnight. However, don’t be fooled by this humble dish. Something magical happens while the muesli sits in the fridge over time, turning the oats into a soft, creamy and satisfying breakfast.

Active time: 20 minutes | Total time: 20 minutes

Coconut-Green Apple Muesli

Ingredients

• 1 1/2 cups (368g) plain 0% Greek yogurt
• 1/2 cup (122g) unsweetened coconut milk
• ¼ cup (62g) freshly squeezed orange juice
• 2 tbsp light honey or maple syrup
• ¼ tsp ground cinnamon
• ⅛ tsp kosher salt
• 1 cup (80g) rolled oats
• ½ cup (46g) sliced almonds, roasted and unsalted
• ½ cup (59g) pepitas, roasted and unsalted
• 1/2 cup (21g) shredded unsweetened coconut
• 1 large Granny Smith apple, cored and shredded

Optional garnishes

• Ground cinnamon, for sprinkling
• Honey or maple syrup, for drizzling
• Toasted shredded coconut
• Shredded apple
• Toasted chopped nuts, such as almonds, hazelnuts or walnuts

Directions

In a medium bowl, whisk the yogurt and milk with the orange juice, honey, cinnamon and salt. Fold in the oats, almonds, pepitas, coconut and apple until thoroughly combined. Scrape the muesli into four 1-cup jars with tight-fitting lids. Refrigerate at least 1 hour, preferably overnight.

Eat right out of the jar, garnished with cinnamon, honey, toasted coconut, shredded apple or toasted nuts, if desired.

Serves: 4 | Serving Size: About 1 cup

Nutrition (per serving): Calories: 426; Total Fat: 22g; Saturated Fat: 9g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 5g; Cholesterol: 5mg; Sodium: 120mg; Carbohydrate: 42g; Dietary Fiber: 7g; Sugar: 20g; Protein 20g

Nutrition Bonus: Potassium: 585 mg; Iron: 17%; Vitamin C: 8%; Calcium: 20%

Originally published February 8, 2020; Updated December 2025

The post Coconut-Green Apple Muesli appeared first on MyFitnessPal Blog.