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Coconut Pancakes with Orange-Mango Compote

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 4 servings (serving size: 2 pancakes and about 1/2 cup compote)
The compote is a delicious topping for pancakes, French toast, or oatmeal. It keeps well in the refrigerator for several days.

Ingredients

  • Compote:
  • 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
  • Pancakes:
  • 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

Nutrition Information

  • calories 330
  • caloriesfromfat 25 %
  • fat 9.3 g
  • satfat 4.3 g
  • monofat 2.6 g
  • polyfat 1.3 g
  • protein 7.5 g
  • carbohydrate 57.6 g
  • fiber 8.4 g
  • cholesterol 53 mg
  • iron 2.4 mg
  • sodium 377 mg
  • calcium 163 mg

How to Make It

  1. 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.

  2. 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).

  3. 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.