Coconut Pancakes & Strawberry Compote

Prep time: 10min
Total time: 30min
Serves: 4
strawberries, hulled and diced
2 tbsp
sugar, divided
30 mL
1 tbsp
lime juice
15 mL
½ tsp
vanilla extract, divided
2 mL
1¼ cups
all-purpose flour, sifted
300 mL
2½ tsp
baking powder
12 mL
¼ tsp
1 mL
1¼ cups
coconut milk
300 mL
2 tbsp + 2 tsp
coconut oil, melted
30 mL + 10 mL
1 tbsp
vegetable oil, for frying
15 mL
unsweeetened flaked coconut, for garnish (optional)
Per serving (¼ recipe):
30 g
saturated fat
22 g
42 g
8 g
7 g
45 mg
2 g
390 mg


  1. To make compote, mix strawberries, 1 tbsp (15 mL) of the sugar, lime juice and ¼ tsp (1 mL) of vanilla in top of double-boiler. Cook on low, covered, 15 min. or until sugar has dissolved and fruit is slightly softened. Set aside.

  2. Meanwhile, to make pancake batter, whisk together flour, remaining sugar, baking powder and salt in large bowl. Set aside. In another bowl, whisk together egg, coconut milk, coconut oil and remaining ¼ tsp (1 mL) vanilla. Make well in flour mixture; pour in egg mixture. Use a fork to gently mix until flour mixture is thoroughly moistened but batter is still lumpy.

  3. Preheat 1 tsp (5 mL) vegetable oil in large skillet over medium heat. Using ¼-cup (60 mL) measure, scoop batter into skillet. Cook until bubbles appear in centre of each pancake, bottom is golden and edges look cooked, about 2 to 3 min. Flip and cook another 2 min., until golden. Repeat process with remaining batter, adding more oil to pan as needed.

  4. Serve topped with strawberry compote or coconut-flavoured yogourt, a drizzle of maple syrup and sprinkle of coconut flakes.