Pancakes on Parade

Last weekend, Jonathan and I took a hiking trip to Huntsville State Park. Such a great break from the influx of tests, projects, and presentations!

As our trail consisted of seven wild miles, serious fuel was needed before arrival. So early that morning, we made the best pancakes I’ve seriously ever tasted.

Double Coconut Pancakes with Peach Compote 

These bad boys are to die for. First, to make the syrup, combine 1/2 cup brown sugar and 1/4 cup of water in a saucepan over medium-high heat. Stir constantly.

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 the the side.

Using the same pan, add in 1 tablespoon of butter and  1 cup of diced peaches to finish the compote. Cook over medium heat until peaches are soft.

Next, add syrup back into the pan along with 1/2 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 1/8 teaspoon cinnamon and a tiny tiny tiny dash of black pepper. Cook until sauce is thickened and set aside.

In the meantime, get your pancake on. Preheat your griddle/skillet/frying pan on medium-high heat. Combine the 3/4 cup white whole wheat flour, 1 tablespoon of sugar, 1/2 teaspoon baking powder, 1 tablespoon sweetened, shredded coconut and 1/4 teaspoon salt in a medium bowl. (I like to grind my coconut a little more in a food processor for a lighter texture).

In a separate bowl, mix together 3/4 cup of coconut milk (I used Silk’s original flavor), 1 egg white and 1/2 tablespoon melted butter. Add wet to dry, whisking until combined. The mixture should be a bit lumpy.

Place a heaping tablespoons of pancake onto 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.

Top those rascals with heaping amounts of peach compote syrup and enjoy! *This compote would also work great with coffee cakes, ice cream, or as a mix-in to your morning oatmeal.

Double Coconut Pancakes with Peach Compote
Prep Time: 15 minutes    Cook Time: 10 mintes    Yield: 2 servings / 8 pancakes

(Adapted from Foods of Our Lives, who adapted it from This Can’t Be Vegan, who adapted it from Gourmet Magazine)

Ingredients:
For the Peach Compote Syrup
1/2 cup brown sugar
1/4 cup of water
1 tablespoon of butter
1 cup peaches, peeled and diced
1/2 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/8 teaspoon cinnamon
tiny tiny tiny dash of black pepper

Dry Ingredients 
3/4 cup white whole wheat flour
1 tablespoon of sugar
1/2 teaspoon baking powder
1 tablespoon sweetened, shredded coconut
1/4 teaspoon salt

Wet Ingredients 
3/4 cup of coconut milk (I used Silk’s original flavor)
1 egg white
1/2 tablespoon melted butter

Directions:

1. First, to make the syrup, combine 1/2 cup brown sugar and 1/4 cup of 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 the the side.
3. Using the same pan, add in 1 tablespoon of butter and 1 cup of 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 1/2 tablespoon lemon juice, 1/2 teaspoon vanilla extract, 1/8 teaspoon 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. Combine the 3/4 cup white whole wheat flour, 1 tablespoon of sugar, 1/2 teaspoon baking powder, 1 tablespoon sweetened, shredded coconut and 1/4 teaspoon salt in a medium bowl.
7. In a separate bowl, mix together 3/4 cup of coconut milk, 1 egg white and 1/2 tablespoon melted butter.
8. Add wet to dry, whisking until combined. The mixture should be a bit lumpy.
9. Place a heaping tablespoons of pancake onto 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!

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