Spiced Coconut Pancakes with Tropical Fruit

Ingredients

• 2 teaspoons double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1.7 cups can coconut milk light unsweetened canned
• 0.8 teaspoon ground allspice 
• 0.8 teaspoon ground nutmeg 
• 2 tablespoons maple syrup pure
• 20 servings additional maple syrup pure
• 20 servings natural pistachios unsalted chopped (for garnish)
• 1 cup coconut or shredded unsweetened
• 1 tablespoon vanilla extract 
• 20 servings vegetable oil 
• 2.5 cups flour whole wheat

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Preheat oven to 250°.
2. Whisk first 6 ingredients and 3/4 teaspoon salt in large bowl.
3. Whisk coconut milk, 1 1/4 cups warm water, 2 tablespoons maple syrup, and vanilla in medium bowl.
4. Whisk coconut milk mixture into dry ingredients until batter is pourable.
5. 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.
6. Transfer to baking sheet. Keep warm in oven.
7. Place 2 to 3 pancakes on each plate. Top with tropical fruit salad, maple syrup, and chopped pistachios.