4 servings (serving size: 2 pancakes and about 1/2 cup compote)
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
1 1/2 cups chopped, peeled, cored red apple (about 1 medium)
1 cup chopped peeled mango (about 1 medium)
1 cup water
1 teaspoon grated orange rind
1/3 cup chopped orange sections
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons fresh lime juice
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/3 cup coconut flour or all-purpose flour (about 1 ounce)
1 1/2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 cup light coconut milk
1/4 cup fat-free milk
1 tablespoon canola oil
1 large egg
How to Make It
To prepare compote, combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and cook 8 minutes or until fruit is tender. Combine cornstarch, 1 tablespoon water, and lime juice in a small bowl, stirring with a whisk; stir into fruit mixture; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat.
To prepare pancakes, lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, baking powder, granulated sugar, and salt in a large bowl. Combine coconut milk, fat-free milk, oil, and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk (batter will be thick).
Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Serve with the compote.
Pancakes are good and light and creamy although I did take the others' advice and used all coconut milk in place of regular milk and I also added 1/2 t. of coconut extract. The compote was underwhelming and I won't bother making it again. The fruit flavor was washed out and diluted by the water and the cooking.
The pancakes were good, but the coconut flavor was a little more subtle than I'd have liked. I didn't bother with the compote because I didn't want to spend so much time preparing breakfast and we didn't have half the ingredients. I did chop up raw almonds and sprinkle them onto the pancakes after pouring the batter onto the hot griddle. This added a bit more flavor and gave us more protein for the meal.
I made a few substitutions, and these pancakes turned out beautifully! Even with whole wheat pastry flour in place of the all-purpose flour, and agave nectar in place of the sugar, the pancakes were light and fluffy.
In the future, I might add in some shredded coconut and/or coconut extract to achieve a more bold coconut flavor.
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.