Spiced Coconut Pancakes with Tropical Fruit

Ingredients for Spiced Coconut Pancakes with Tropical Fruit

• 325g wholemeal flour

• 130g unsweetened shredded coconut

• 2 teaspoons baking powder

• 3/4 teaspoons ground nutmeg

• 3/4 teaspoons ground allspice

• 1/4 teaspoons bicarbonate of soda

• 1 13 1/60g can light unsweetened coconut milk (about 400ml )

• 2 tablespoons pure maple syrup

• 1 tablespoon vanilla extract

• Vegetable oil

• Tropical fruit salad

• Additional pure maple syrup

• Chopped natural unsalted pistachios (for garnish)

• Ingredient info: Unsweetened shredded coconut is available at specialty foods stores and natural foods stores. Canned light unsweetened coconut milk is sold at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoons salt in large bowl. Whisk coconut milk, 300ml warm water, 2 tablespoons maple syrup, and vanilla in medium bowl. Whisk coconut milk mixture into dry ingredients until batter is pourable.

Heat griddle or skillet over medium-high heat; brush with vegetable oil. Working in batches, add batter by 60ml fuls. Working quickly and using back of spoon, spread each pancake to about 4-inch round. Cook until small bubbles appear on surface and bottoms of pancakes are golden, reducing heat if browning too quickly, 2 to 3 minutes. Turn over; cook until golden, 1 to 2 minutes. Transfer to baking sheet. Keep warm in oven.

Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.

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