Rating: 3.5 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

The compote is a delicious topping for pancakes, French toast, or oatmeal. It keeps well in the refrigerator for several days.

Elisa Bosley
Recipe by Cooking Light March 2007

Gallery

Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

330 calories; calories from fat 25%; fat 9.3g; saturated fat 4.3g; mono fat 2.6g; poly fat 1.3g; protein 7.5g; carbohydrates 57.6g; fiber 8.4g; cholesterol 53mg; iron 2.4mg; sodium 377mg; calcium 163mg.
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