Name: Spiced Coconut Pancakes with Tropical Fruit
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes about 20
Ingredients: 2 1/2 cups whole wheat flour; 1 cup unsweetened shredded coconut; 2 teaspoons baking powder; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground allspice; 1/4 teaspoon baking soda; 1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups); 2 tablespoons pure maple syrup; 1 tablespoon vanilla extract; Vegetable oil; Tropical fruit salad; Additional pure maple syrup; Chopped natural unsalted pistachios (for garnish); Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

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Spiced Coconut Pancakes with Tropical FruitMarcus Nilsson

Recipe information

Total Time
40 minutes
Yield
Makes about 20

Ingredients

2 1/2 cups whole wheat flour

1 cup unsweetened shredded coconut

2 teaspoons baking powder

3/4 teaspoon ground nutmeg

3/4 teaspoon ground allspice

1/4 teaspoon baking soda

1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups)

2 tablespoons pure maple syrup

1 tablespoon vanilla extract

Vegetable oil

Tropical fruit salad

Additional pure maple syrup

Chopped natural unsalted pistachios (for garnish)

Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Preparation

Step 1
Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.
Step 2
Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 1/4 cupfuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.
Step 3
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

TagsPancake Whole Wheat Flour Flour Coconut Fruit Coconut Milk Main Breakfast Brunch Dairy Free Vegetarian Vegan Easy Bon Appétit

Recipe notes

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