Name: Spiced Coconut Pancakes with Tropical Fruit
Cook time: 40 minutes
Total time: 40 minutes
Yield: Makes about 20
Ingredients: 2 1/2 cups whole wheat flour; 1 cup unsweetened shredded coconut; 2 teaspoons baking powder; 3/4 teaspoon ground nutmeg; 3/4 teaspoon ground allspice; 1/4 teaspoon baking soda; 1 13 1/2-ounce can light unsweetened coconut milk (about 1 2/3 cups); 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.

Image may contain Cutlery Fork Food Bread Plant and Breakfast

Spiced Coconut Pancakes with Tropical FruitMarcus Nilsson

Recipe notes

See Related Recipes and Cooking Tips

Egg-Free Breakfasts Are the Way to Be
Forget a scramble and lose the pancakes—these morning meals are just as satisfying.
12 Tropical Coconut Recipes
Because we're not all lucky enough to be lounging on a beach right now.
Tropical Recipes That Ward Off the Cold
Looking for surf, sand, and sunshine? It's right here on these plates.
Better Pancakes for a Better Morning
Whether you call them flapjacks or hotcakes, or prefer crepes to blintzes, the best mornings always start with pancakes.