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.
Coconut Pancakes with Orange-Mango Compote
foodforliving Posted: 11/27/09
JLang6 Posted: 04/28/12
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.
brighteyes8 Posted: 06/29/14
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.