Coconut Pancakes with Orange-Mango Compote

Coconut Pancakes with Orange-Mango Compote Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
The compote is a delicious topping for pancakes, French toast, or oatmeal. It keeps well in the refrigerator for several days.


4 servings (serving size: 2 pancakes and about 1/2 cup compote)

Recipe from

Cooking Light

Nutritional 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


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


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.

Elisa Bosley,

Cooking Light

March 2007
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