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Recipes
January 2011

Spiced Coconut Pancakes with Tropical Fruit

By Mark BittmanPhotography by Marcus Nilsson

3.8

(4)

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Recipe information

  • Yield

    Makes about 20 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

Tropical Fruit Salad (click for recipe)

Additional pure maple syrup

Chopped natural unsalted pistachios (for garnish)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 250°F. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 11/4 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.

Nutrition Per Serving

Makes about 20
1 serving (2 pancakes) contains: Calories (kcal) 259.9 %Calories from Fat 35.9 Fat (g) 10.4 Saturated Fat (g) 6.2 Cholesterol (mg) 0 Carbohydrates (g) 39.6 Dietary Fiber (g) 6.3 Total Sugars (g) 12.0 Net Carbs (g) 33.3 Protein (g) 6.0 Sodium (mg) 301.1
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