Spiced Coconut Pancakes with Tropical Fruit

Ingredients

• •2½ cups whole wheat flour
• •1 cup unsweetened shredded coconut
• •2 teaspoons baking powder
• •¾ teaspoon ground nutmeg
• •¾ teaspoon ground allspice
• •¼ teaspoon baking soda
• •1 can light unsweetened coconut milk
• •2 tablespoons pure maple syrup
• •1 tablespoon vanilla extract
• •2 tablespoons Vegetable oil
• •2 cups Tropical fruit salad
• •¼ cup Additional pure maple syrup
• •¼ cup Chopped natural unsalted pistachios
• •Ingredient info
• •Southeast Asian
• •and Latin markets

Cooking Instructions

1. 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.

   5 min

2. 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.

   20 min

3. 3.

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

   5 min