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The FLUFFIEST coconut pancakes ever are dressed up with tropical orange pineapple compote for one gorgeous tropical-style stack of pancakes!
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5 from 1 vote

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!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
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!