Spiced Coconut Pancakes With Tropical Fruit Recipe

Name: Spiced Coconut Pancakes With Tropical Fruit
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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, Sout…

Servings: persons

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
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.

1
Preheat oven to 250u00b0. 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.
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.
3
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

303

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.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 1/2 cups whole wheat flour, 1 cup unsweetened shredded coconut, 2 teaspoons baking powder, 3/4 teaspoon ground nutmeg, and more.

Yes, Spiced Coconut Pancakes With Tropical Fruit 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.

Spiced Coconut Pancakes With Tropical Fruit

How did you like this recipe?

Frequently Asked Questions