Spiced Coconut Pancakes with Tropical Fruit
Delicious whole wheat pancakes infused with coconut and warm spices like nutmeg and allspice, served with tropical fruit and topped with maple syrup and pistachios. These hearty breakfast pancakes combine the flavors of the tropics with wholesome ingredients.
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.
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.
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.
Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.
5 min