Coconut Pancakes & Strawberry Compote
- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 4
Ingredients
- 12
- strawberries, hulled and diced
- 2 tbsp
- sugar, divided
- 30 mL
- 1 tbsp
- lime juice
- 15 mL
- ½ tsp
- vanilla extract, divided
- 2 mL
- 1¼ cups
- all-purpose flour, sifted
- 300 mL
- 2½ tsp
- baking powder
- 12 mL
- ¼ tsp
- salt
- 1 mL
- 1
- egg
- 1¼ cups
- coconut milk
- 300 mL
- 2 tbsp + 2 tsp
- coconut oil, melted
- 30 mL + 10 mL
- 1 tbsp
- vegetable oil, for frying
- 15 mL
- unsweetened flaked coconut, for garnish (optional)
Directions
Step 1
To make compote, mix strawberries, 1 tbsp (15 mL) of the sugar, lime juice and ¼ tsp (1 mL) of vanilla in top of double-boiler. Cook on low, covered, 15 min. or until sugar has dissolved and fruit is slightly softened. Set aside.
Step 2
Meanwhile, to make pancake batter, whisk together flour, remaining sugar, baking powder and salt in large bowl. Set aside. In another bowl, whisk together egg, coconut milk, coconut oil and remaining ¼ tsp (1 mL) vanilla. Make well in flour mixture; pour in egg mixture. Use a fork to gently mix until flour mixture is thoroughly moistened but batter is still lumpy.
Step 3
Preheat 1 tsp (5 mL) vegetable oil in large skillet over medium heat. Using ¼-cup (60 mL) measure, scoop batter into skillet. Cook until bubbles appear in centre of each pancake, bottom is golden and edges look cooked, about 2 to 3 min. Flip and cook another 2 min., until golden. Repeat process with remaining batter, adding more oil to pan as needed.
Step 4
Serve topped with strawberry compote or coconut-flavoured yogourt, a drizzle of maple syrup and sprinkle of coconut flakes.
Tips
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Nutritional Facts
- Nutrition Description:
- Per serving (¼ recipe):
- Calories:
- 460
- Fat:
- 30 g
- Saturated Fat:
- 22 g
- Carbs:
- 42 g
- Fibre:
- 2 g
- Sugar:
- 8 g
- Cholesterol:
- 45 mg
- Protein:
- 7 g
- Sodium:
- 390 mg