Coconut Pancakes with Orange-Mango Compote

Ingredients

• 1.5 teaspoons double-acting baking powder 
• 1 tablespoon canola oil 
• 1 ounce coconut flour all-purpose
• 1 tablespoon cornstarch 
• 1 large eggs 
• 0.3 cup milk fat-free
• 3.3 ounces flour all-purpose
• 1.5 teaspoons granulated sugar 
• 0.3 teaspoon ground cinnamon 
• 2 tablespoons brown sugar light
• 1 cup coconut milk light
• 1.5 teaspoons juice of lime fresh
• 1 cup mangos peeled chopped ( 1 medium)
• 1 teaspoon orange rind grated
• 0.3 cup orange sections chopped
• 1.5 cups apples red cored peeled chopped ( 1 medium)
• 0.3 teaspoon salt 
• 1 cup water 
• 1 tablespoon water 

Equipment

• bowl
• frying pan
• sauce pan
• knife
• whisk
• spatula
• measuring cup

Directions

1. To prepare compote, combine first 7 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and cook 8 minutes or until fruit is tender.
2. Combine cornstarch, 1 tablespoon water, and lime juice in a small bowl, stirring with a whisk; stir into fruit mixture; bring to a boil. Cook 1 minute or until slightly thickened, stirring constantly.
3. Remove from heat.
4. To prepare pancakes, lightly spoon flours into dry measuring cups, and level with a knife.
5. Combine flours, baking powder, granulated sugar, and salt in a large bowl.
6. Combine coconut milk, fat-free milk, oil, and egg in a small bowl, stirring with a whisk.
7. Add milk mixture to flour mixture, stirring with a whisk (batter will be thick).
8. Pour about 1/4 cup batter per pancake onto a hot nonstick griddle or nonstick skillet; spread gently with a spatula. Cook 2 minutes or until tops are covered with bubbles and edges looked cooked. Carefully turn pancakes over; cook for 2 minutes or until bottoms are lightly browned.
9. Serve with the compote.