Spiced Cucumbers And Coconut Milk Bon Appétit Recipes
SPICED COCONUT PANCAKES WITH TROPICAL FRUIT
Provided by Mark Bittman
Categories Fruit Breakfast Brunch Vegetarian Quick & Easy Low Cal High Fiber Coconut Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Soy Free Kosher
Yield Makes about 20
Number Of Ingredients 14
Steps:
- Preheat oven to 250°. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl. Whisk coconut milk, 1 1/4 cups 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 1/4 cupfuls. 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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