Coconut Pancakes & Strawberry Compote

4
Easy
Breakfast

Characteristics

Nutritional Facts Per Serving

460
Calories
7 g
Protein
42 g
Carbs
2 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 460
  • Lipides 30 g
    • Saturated fat  22 g
  • Cholesterol 45 mg
  • Sodium  390 mg
  • Carbs 42 g
    • fiber  2 g
    • Sugar  8 g
  • Protein 7 g

Ingredients

  • 12 strawberries, hulled and diced
  • 2 tbsp (30 mL) sugar, divided
  • 1 tbsp (15 mL) lime juice
  • ½ tsp (2 mL) vanilla extract, divided
  • 1¼ cups (300 mL) all-purpose flour, sifted
  • 2½ tsp (12 mL) baking powder
  • ¼ tsp (1 mL) salt
  • 1 egg
  • 1¼ cups (300 mL) coconut milk
  • 2 tbsp + 2 tsp (30 mL + 10 mL) coconut oil, melted
  • 1 tbsp (15 mL) vegetable oil, for frying
  • unsweetened flaked coconut, for garnish (optional)

Method

  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.
  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.
  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.
  4. Serve topped with strawberry compote or coconut-flavoured yogourt, a drizzle of maple syrup and sprinkle of coconut flakes.
Tip:
Instead of cooking strawberries, macerate the night before. Mix them with 1 tbsp (15 mL) of the sugar, lime juice and ¼ tsp (1 mL) of the vanilla. Cover and refrigerate overnight. Bring to room temperature before serving.

Related Recipes