Breakfast of the Month: Coconut Pancakes with Cherry Compote

by in Amy's Whole Food Cooking, August 26, 2014

pancakes with cherry compote

Although these whole-grain pancakes are free of gluten and dairy, they are still decadent in the best way and definitely worthy of a special weekend breakfast. The batter is made up of four different forms of coconut: coconut flour, coconut milk, coconut oil and dried coconut. Since coconut has a naturally sweet flavor, you don’t need much in the way of additional sweeteners for a delicious pancake. Plus, the dried coconut flakes, added to the batter as they cook, result in a delightfully crunchy top. A cherry compote offers a quick and easy way to dress the pancakes up, but they are just a good with lots of fresh berries, summer fruit or even just a smear of jam.

Coconut Pancakes with Cherry Compote

Makes 14 (3-inch) pancakes

When fresh cherries aren’t available, use the frozen variety for the compote and reduce the cooking time to 5 minutes.

 

For the cherry compote:

2 cups Bing cherries, halved and pitted

¼ cup fresh orange juice

2 tablespoons pure maple syrup

2 teaspoons pure vanilla extract

Pinch cinnamon

Pinch sea salt

1 teaspoon arrowroot powder

For the pancakes:

½ cup gluten-free oat flour

¼ coconut flour

¼ cup brown rice flour

1 teaspoon baking powder

¼ teaspoon baking soda

¼ cup dried unsweetened shredded coconut

2 eggs, whisked

1 cup coconut milk

1 tablespoon lemon juice

2 tablespoons water

1 tablespoon pure vanilla extract

1 tablespoon melted extra virgin coconut oil, plus more for cooking

Pinch freshly grated nutmeg, optional

¼ teaspoon sea salt

1 cup dried unsweetened coconut flakes, toasted (see note below)

 

Make the compote:
Place cherries, orange juice, maple syrup, vanilla, cinnamon and salt in a medium pot and bring to a boil over high heat. Cover pot, reduce heat to low and simmer for 20 minutes or until cherries are tender. Dissolve arrowroot in 1 teaspoon of water and stir into simmering cherries. Once mixture has returned to a simmer, remove from heat, cover pot and set aside while you make the pancakes.

Make the pancakes:
Sift flours, baking powder and baking soda into a medium bowl. Add shredded coconut, stir to combine and set aside.

In another medium bowl combine eggs, coconut milk, lemon juice, water, vanilla, coconut oil, nutmeg and salt; whisk to combine. Add dried ingredients and stir until batter is smooth.

Preheat a cast-iron skillet or griddle over medium heat, add a teaspoon coconut oil and ladle in a scant ¼ cup batter per pancake. Top each pancake with toasted coconut flakes, reduce heat to medium-low and cook for 2 to 3 minutes, or until set. Flip and cook for another 2 minutes, or until golden. Remove from skillet and repeat with remaining batter.

Note: 
To toast coconut flakes, warm a medium skillet over medium heat. Add about 1 cup of coconut flakes and toast for 4 to 5 minutes, stirring frequently until golden and fragrant. Remove from heat and set aside to use in pancakes.

Amy Chaplin is a chef and recipe developer in New York City. Her cookbook At Home in the Whole Food Kitchen is available this fall. She blogs at Coconut & Quinoa.

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