Description
Adapted from Foods of Our Lives, these may be my favorite pancakes of all time. With shredded coconut, coconut milk and peaches, these pancakes are quite quick, easy, and healthy too!
Ingredients
- FOR THE PEACH COMPOTE:
- ½ cups Brown Sugar
- ¼ cups Water
- 1 Tablespoon Butter
- 1 cup Peaches, Peeled And Diced
- ½ Tablespoons Lemon Juice
- ½ teaspoons Vanilla Extract
- ⅛ teaspoons Cinnamon
- 1 dash Black Pepper
- FOR THE PANCAKES:
- ¾ cups White Whole Wheat Flour
- 1 Tablespoon Sugar
- ½ teaspoons Baking Powder
- 1 Tablespoon Sweetened Shredded Coconut
- ¼ teaspoons Salt
- ¾ cups Coconut Milk
- 1 whole Egg White
- ½ Tablespoons Melted Butter
Preparation
(Adapted from Foods of Our Lives, who adapted it from This Can’t Be Vegan, who adapted it from Gourmet Magazine.)
1. First, to make the syrup for the compote, combine brown sugar and water in a saucepan over medium-high heat. Stir constantly.
2. Remove from heat once sugar dissolves (after about 5 minutes). The mixture should be a nice, glossy brown color. Pour into a small bowl and set off to the side.
3. Using the same pan, add in butter and diced peaches to make the compote. Cook over medium heat until peaches are soft and easily poked with a fork.
4. Next, add syrup back into the pan along with lemon juice, vanilla extract, cinnamon and a tiny tiny tiny dash of black pepper. Cook until sauce is thickened and set aside.
5. Preheat your griddle/skillet/frying pan on medium-high heat.
6. For the pancakes, combine the white whole wheat flour, sugar, baking powder, sweetened shredded coconut and salt in a medium bowl.
7. In a separate bowl, mix together coconut milk, egg white and melted butter.
8. Add wet to dry, whisking until combined. The mixture should be a bit lumpy.
9. Place heaping tablespoonfuls of pancake batter onto the griddle. Cook about 3 minutes until the top bubbles and the bottom is firm. Flip pancake and cook for 2-3 more minutes until both sides are lightly browned and cooked through.
10. Top with peach compote syrup and enjoy!
