Coconut Pancakes with Orange-Mango Compote

Coconut Pancakes with Orange-Mango Compote (Adapted from CL)

For the compote

1 1/2 cups chopped, peeled and cored red apple
1 cup chopped peeled mango
1 cup water
1 teaspoon grated orange zest
1/3 cup chopped orange sections
2 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
1 1/2 teaspoons fresh lime juice

For the pancakes

3/4 cup all-purpose flour
1/3 cup coconut flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons granulated sugar
1/4 teaspoon salt
1 cup coconut milk
1/4 cup milk
1 tablespoon canola oil
1 large egg

To make the compote

In a medium saucepan, stir together the chopped apples, mango, 1 cup water, orange zest, orange segments, brown sugar and cinnamon. Bring to a boil, cover, reduce heat and cook until the fruit is tender, about 8 minutes.

In a small bowl, whisk together cornstarch, 1 tablespoon water and lime juice - stir into fruit mixture. Bring to a boil and continue to cook until slightly thickened, about 1 minute. Remove from the heat.

To make the pancakes

In a medium bowl, whisk together flours, baking powder, granulated sugar and salt.

In a small bowl, whisk together coconut milk, milk, oil and egg. Pour mixture into the dry ingredients and mix just until combined.

Scoop out about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet - spread gently with a spatula if needed. Cook until the tops are covered with bubbles - about 2 minutes. Carefully turn pancakes over and continue to cook until the bottoms are golden, about 2 minutes more.

Makes about 4 servings.

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