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.

Overnight oats just got a tropical upgrade. This mango overnight oats recipe comes together in just 5 minutes the night before, so breakfast is ready and waiting when you wake up. Creamy vanilla Greek yogurt and a touch of almond extract give these oats a subtly sweet, nutty flavor that pairs beautifully with the bright, juicy mango. It is the kind of breakfast that feels indulgent but delivers a solid mix of protein, fiber, and complex carbohydrates to keep you energized all morning long

Active time: 5 minutes | Total time: 5 minutes, plus overnight chilling time

Mango Overnight Oats

Ingredients

• 1/2 cup (40g) rolled oats
• 1/3 cup (81g) low-fat milk
• 1/3 cup (82g) vanilla nonfat Greek yogurt
• 1/8 tsp almond extract
• 1 tbsp chia seeds
• 1/2 cup (83g) diced mango

Directions

Add the oats to a jar or container with a lid. Pour in the milk, yogurt and chia seeds and stir to combine. Mix in the almond extract.

Top with the mango. Cover and refrigerate overnight, or for at least a few hours, until the oats have softened.

Serve chilled.

Serves: 1 | Serving Size: 1 container

Nutrition (per serving): Calories: 344; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Polyunsaturated Fat: 4g; Cholesterol: 33mg; Sodium: 59mg; Carbohydrate: 54g; Dietary Fiber: 9g; Sugar: 21g; Protein: 18g

Nutrition Bonus: Calcium: 27%; Iron: 15%; Potassium: 542mg; Vitamin A: 5%; Vitamin C: 54%

Originally published November 2018; Updated: insert information here

The post Mango Overnight Oats appeared first on MyFitnessPal Blog.

Enjoy this easy, breezy mango-pineapple yogurt bowl for a tropical breakfast treat. Plain yogurt is sweetened naturally with chunks of pineapple and mango, along with toasted coconut flakes. Plain yogurt is an excellent breakfast choice because it’s a probiotic (e.g. source of good bacteria), and contains protein, calcium and vitamin D (1,2).

Active Time: 10 minutes  | Total Time: 10 minutes

Mango-Pineapple Yogurt Bowl

Ingredients

• 1 tbsp unsweetened coconut flakes
• 1 cup (245 g) plain nonfat Greek yogurt
• ¼ cup (41 g) diced pineapple, fresh or frozen
• ¼ cup (41 g) diced mango, fresh or frozen
• 1/2 cup unsweetened bran cereal

Directions

In a non-stick pan, toast coconut flakes over medium-high heat until golden brown, about 1-2 minutes. Remove from heat and set aside.

Assemble yogurt bowl by layering yogurt, pineapple chunks and mango chunks. Top with toasted coconut flakes and bran cereal.

Serves: 1 |  Serving Size: 1 yogurt bowl

Nutrition (Per serving): Calories: 292; Total Fat: 5g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Polyunsaturated Fat: 0g; Cholesterol: 12mg; Sodium: 196mg; Carbohydrate: 46g; Dietary Fiber: 16g; Sugar: 19g; Protein: 28g

Nutrition Bonus: Potassium: 608mg; Iron: 18%; Vitamin A: 0%; Vitamin C: 58%; Calcium: 38%

Originally published June 3, 2015; Updated February 2026

The post Mango-Pineapple Yogurt Bowl appeared first on MyFitnessPal Blog.