Coconut Pancakes With Orange-Mango Compote Recipe

Name: Coconut Pancakes With Orange-Mango Compote
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Compote:; 1 1/2 cups chopped, peeled, cored red apple (about 1 medium); 1 cup chopped peeled mango (about 1 medium); 1 cup water; 1 teaspoon grated orange rind; 1/3 cup chopped orange sections; 2 tablespoons light brown sugar; 1/4 teaspoon ground cinnamon; 1 tablespoon cornstarch; 1 tablespoon water; 1 1/2 teaspoons fresh lime juice; Pancakes:; 3/4 cup all-purpose flour (about 3 1/3 ounces); 1/3 cup coconut flour or all-purpose flour (about 1 ounce); 1 1/2 teaspoons baking powder; 1 1/2 teaspoons granulated sugar; 1/4 teaspoon salt; 1 cup light coconut milk; 1/4 cup fat-free milk; 1 tablespoon canola oil; 1 large egg

Servings: persons

Compote:
1 1/2 cups chopped, peeled, cored red apple (about 1 medium)
1 cup chopped peeled mango (about 1 medium)
1 cup water
1 teaspoon grated orange rind
1/3 cup chopped orange sections
2 tablespoons light brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons fresh lime juice
Pancakes:
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/3 cup coconut flour or all-purpose flour (about 1 ounce)
1 1/2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 cup light coconut milk
1/4 cup fat-free milk
1 tablespoon canola oil
1 large egg

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.
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).
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.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Compote:, 1 1/2 cups chopped, peeled, cored red apple (about 1 medium), 1 cup chopped peeled mango (about 1 medium), 1 cup water, and more.

Yes, Coconut Pancakes With Orange-Mango Compote falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Pancakes With Orange-Mango Compote

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