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.

How to Make It

Step 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.

Step 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).

Step 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.

Ratings & Reviews

brighteyes8's Review

foodforliving
June 29, 2014
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.

KathleenLee's Review

KathleenLee
March 09, 2014
N/A

JLang6's Review

JLang6
April 28, 2012
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.

foodforliving's Review

brighteyes8
November 27, 2009
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.