Coconut Pancakes with Orange Pineapple Compote
The FLUFFIEST coconut pancakes ever are dressed up with tropical orange pineapple compote for one gorgeous tropical-style stack of pancakes!
Servings 8 servings
Ingredients
Pancakes
- 2 large eggs
- 2 tablespoons agave syrup
- 3 tablespoons vegetable oil
- 2 cups coconut milk
- 1 teaspoon coconut extract optional
- 2 cups white whole wheat flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Compote:
- 2 cups fresh diced pineapple
- 1 large navel orange peeled and diced
- 2 tablespoons lemon juice
- 1/3 cup coconut sugar or brown sugar
- Shredded coconut for topping
Instructions
- Make the pancakes: In a large bowl, whisk eggs, syrup, oil, milk, and extract if using. Add flour, baking powder, baking soda, and salt to egg mixture and gently fold until just combined.
- On a heated greased skillet, cook pancakes over medium-high heat by 1/4-cupfuls 1-2 minutes on each side. Keep pancakes warm.
- Make the compote: In a medium saucepan, combine all compote ingredients. Bring to a boil over medium-high heat, then reduce heat to low and simmer 10 minutes until thickened.
- Serve pancakes warm with compote and shredded coconut on top. Enjoy!