- 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.
- 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.
- 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.
- Serve topped with strawberry compote or coconut-flavoured yogourt, a drizzle of maple syrup and sprinkle of coconut flakes.
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.