Photo: Becky Luigart-Stayner; Styling: Cindy Barr
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

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

March 09, 2014

JLang6's Review

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

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.