Coconut Pancakes with Orange Mango Compote

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I am in the process of organizing the numerous recipes I have clipped over the years. Not an easy task if you would see the mound of paper I have amassed! During this process, I came across this Cooking Light recipe for coconut pancakes with orange mango compote. This sounded like a perfectly decadent Sunday morning breakfast. The recipe conjured up wonderful memories of our tropical vacations. I found organic coconut flour at my local natural foods store. I've never worked with coconut flour before. I have to say it smells delicious when you open the package. Per the package, this flour is very high in fiber, low in digestible carbohydrates, a good source of protein and gluten free as well. Coconut flour can be used to replace up to 20% of the regular flour called for in a recipe. These pancakes were great, but I was a little disappointed that they still didn't have as much coconut flavor as I was hoping. I'm thinking of adding some coconut extract to the batter next time or possibly looking for a coconut syrup. I'm thinking using coconut oil in place of the canola oil would also up the coconut flavor. Even without a defined coconut flavor or a blissful view of the islands, this was still a great meal. The compote added a nice touch and a punch of citrus flavor. I served this with maple roasted bacon and fresh squeezed blood orange juice. Now I need to figure out what to make with my remaining coconut flour.



Coconut Pancakes with Orange Mango Compote

• Compote:
• 1 1/2 cups chopped, peeled, cored red apple (about 1 medium)
• 1 cup chopped peeled mango (about 1 medium)
• 1 cup water
• 1 teaspoon grated orange rind
• 1/3 cup chopped orange sections
• 2 tablespoons light brown sugar
• 1/4 teaspoon ground cinnamon
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 1/2 teaspoons fresh lime juice
• 
  Pancakes:
• 3/4 cup all-purpose flour (about 3 1/3 ounces)
• 1/3 cup coconut flour or all-purpose flour (about 1 ounce)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1 cup light coconut milk
• 1/4 cup fat-free milk
• 1 tablespoon canola oil
• 1 large egg

To prepare compote, combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and cook 8 minutes or until fruit is tender. Combine cornstarch, 1 tablespoon water, and lime juice in a small bowl, stirring with a whisk; stir into fruit mixture; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly. Remove from heat.

To prepare pancakes, lightly spoon flours into dry measuring cups, and level with a knife. Combine flours, baking powder, granulated sugar, and salt in a large bowl. Combine coconut milk, fat-free milk, oil, and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture, stirring with a whisk (batter will be thick).

Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned. Serve with the compote.

Source: Cooking Light, March 2007