Coconut Pancakes with Roasted Fruit Topping

by Kris on May 23, 2012

This past week has been so busy! Thursday I attended an artist party held by NYLO Hotel. It was really fun meeting so many other creative people in the city. I was so inspired by all the wonderful art and I am so honoured to have my photography displayed among so much creativity and passion.

The night was not without it’s glitches however. Before leaving for the event, my hairdryer melted the hairbrush into the back of my hair. It was horrid. Absolutely horrid. Then the zipper on my dress broke and I had to change my wardrobe about 5 minutes before running out the door. I also noticed only hours before leaving that my photography business cards were so old and outdated they still had my Toronto phone number on them. Thankfully I just had some business cards made for the blog, so I brought those. It was a little odd handing out cards to a food blog at an art event. It did start some fun conversations though!

This made me realize that I was in desperate need of an update to not only my photography business cards, but my photography website as well. I’ve spent the last few days building a new site and it’s finally up and running. If you would like to see my non food related photography visit Christine Mullen Photography. I’d love to hear your thoughts and suggestions!

That being said, the blog has been on the back burner for the pat few days. So I’m sorry for the lack of blogging Monday. If you’re Canadian, you know Monday was a holiday. Technically named Victoria Day but often referred to as May 2-4, this holiday unofficially marks the beginning of summer. Each year I celebrate with friends and family at our cottage on Dalhousie lake. It’s the weekend that we open our cottage, and most of us can’t wait to hop on the boat and go for a swim.

Being in Dallas this year meant no cottage and no holiday. I was feeling awfully homesick on Monday so I distracted myself with food. Pancakes to be exact. I whipped up some vegan coconut pancakes that are inspired by Kate’s recipe from Cookie and Kate. They are light and fluffy with a wonderful coconut flavor. I noticed I was extremely low on maple syrup so I experimented with a few topping ideas. What I found tasted the best was a compilation of roasted cherries, grapes and apricots.

You could use any combination of fruit for the topping. I think strawberries, rhubarb, or even plums would be delicious. These pancakes contain no refined sugar and can easily be made gluten free by replacing the whole wheat flour with oat or buckwheat flour. They are also vegan and contain many healthy ingredients such as coconut water, ground flax and bananas.

Did you do anything fun for Victoria Day? Or if you’re in America, do you have plans for Memorial Day this weekend?

Coconut Pancakes with Roasted Fruit Topping
pancakes

  • ¾ cup whole wheat flour
  • ¼ cup coconut four
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 tbsp. ground flax seeds
  • 1 tbsp. coconut oil
  • 1 ripe banana
  • 1 tbsp. agave nectar
  • ¾ cup coconut milk
  • ¾ cup coconut water
  • 1 tsp. vanilla extract

fruit topping

  • ½ cup seedless red grapes
  • ½ cup fresh cherries, pitted and halved
  • 1 apricot, pitted and halved

Preheat oven to 425.

Place fresh fruit on a cookie sheet and bake for 10 minutes.

In the meantime, whisk together dry ingredients in a large bowl. Set aside.

In a food processor, combine wet ingredients and pulse until smooth and well combined.

Add wet ingredients to the bowl of dry ingredients and whisk until just combined.

Heat a skillet over medium heat. Add ¼ cup of the pancake batter to the pan and cook until bubbles form in the center. Carefully flip the pancake and cook an additional 1-2 minutes. Repeat until all the pancakes are cooked.

Top pancakes with roasted fruit topping and maple syrup.

Yield 8 pancakes

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{ 12 comments… read them below or add one }

Kathryn May 23, 2012 at 3:39 am

I adore coconut pancakes, they remind me of being on holiday and eating a tropical breakfast in the sun. Every day should start like that!

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Kris May 23, 2012 at 9:45 am

Absolutely! Wouldn’t life be amazing if your morning began like that everyday?!

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Cookie and Kate May 23, 2012 at 9:00 am

Your coconut pancakes look great! Love your topping idea and the fact that you incorporated banana into the batter. Your portfolio website looks wonderful as well, it is so neat to see a wider range of your photography skills. The wrestling photos and documentary photos are incredible!

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Kris May 23, 2012 at 9:53 am

Thanks so much Kathryne! I’m really surprised at how yummy roasted grapes are! I’m putting them on everything now. Glad you like my portfolio site! I still need to add artist statements to my work… The wrestling photos were taken in the stock room of a Mexican bazaar. These guys wrestle every Sunday there. Each of them have created their own characters and it’s fascinating to watch them, although in ways the fans are equally interesting.

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Melanie May 23, 2012 at 9:42 am

Can you use the coconut milk from the asian stores that is used in curries for this?

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Kris May 23, 2012 at 9:46 am

I used coconut milk from a can but you could also use the kind in a carton.

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Jen @ Savory Simple May 23, 2012 at 10:57 am

Yum!!!!!

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Kristy May 23, 2012 at 3:53 pm

I love the idea of roasting the fruit! These look so fresh, light and summery. I just bought some coconut milk to play around with and I think it will be put to good use with these. Thank you, Kris!

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Alysa (InspiredRD) May 25, 2012 at 12:00 pm

These look delicious! I have a question though, why did you tag this recipe as gluten-free when it calls for whole wheat flour?

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Kris May 25, 2012 at 12:49 pm

Thanks Alysa. I tagged it gluten free because I mentioned in the post that the whole wheat flour can be replaced with buckwheat or oat flour. Last time I made these I used oat flour and they we’re great! I ran out of oat flour so for the recipe I used whole wheat flour which was equally as yummy. Hope that clears it up! :)

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Genevieve May 26, 2012 at 12:12 pm

I love all the ways you included coconut in this recipe – I never would have thought to add coconut water to pancake batter! I like experimenting with different fruit toppings for pancakes rather than maple syrup too…these sound like they would make a great base for lots of different toppings!

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Kris May 31, 2012 at 2:35 pm

Thanks Genevieve! I’m a huge coconut fan so the more ways I can eat it the happier I am.

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