Coconut Pancakes with Orange-Mango Compote

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.

Yield: 4 servings (serving size: 2 pancakes and about 1/2 cup compote)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 330
  • Calories from fat: 25%
  • Fat: 9.3g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 7.5g
  • Carbohydrate: 57.6g
  • Fiber: 8.4g
  • Cholesterol: 53mg
  • Iron: 2.4mg
  • Sodium: 377mg
  • Calcium: 163mg

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

Preparation

  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.
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