Coconut Pancakes with Berry Compote

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Coconut flour is highly absorbable, so you only need a small amount in these coconut flour pancakes.

Difficulty: Easy

Hands-on: 20 minutesTotal: 20 minutes

Serves: 2

Ingredients

  • ¼ cup coconut flour
  • ¼ tsp. baking soda
  • ⅛ tsp. salt
  • ½ tsp. ground cinnamon
  • ½ tsp. apple cider vinegar
  • ⅓ cup coconut milk
  • 3 large eggs
  • 2 Tbsp. coconut oil, melted, divided
  • ½ tsp. vanilla extract
  • ½ cup frozen mixed berries
  • 1 tsp. granulated stevia

Directions

  • Mix dry ingredients—coconut flour, baking soda, salt, and cinnamon—in a small bowl.
  • In a medium bowl, whisk together vinegar, coconut milk, eggs, 1 tablespoon coconut oil, and vanilla. Set aside.
  • Heat a small saucepan over medium heat. Add in frozen berries. Use a spatula to crush berries as they begin to heat up. Add stevia and continue smashing with spatula until berries reach desired consistency. Set aside.
  • Heat up a medium skillet over medium heat and add remaining coconut oil. Combine wet and dry pancake ingredients. Drop batter by ⅛ cupfuls onto hot skillet. Cook 3–4 minutes and then flip over and cook another 3–4 minutes or until pancake is browned and cooked through.
  • Top pancakes with berry compote. Serve immediately.

Recipe Information

Serves: 2

Ingredients

  • ¼ cup coconut flour
  • ¼ tsp. baking soda
  • ⅛ tsp. salt
  • ½ tsp. ground cinnamon
  • ½ tsp. apple cider vinegar
  • ⅓ cup coconut milk
  • 3 large eggs
  • 2 Tbsp. coconut oil, melted, divided
  • ½ tsp. vanilla extract
  • ½ cup frozen mixed berries
  • 1 tsp. granulated stevia

Directions

  • Mix dry ingredients—coconut flour, baking soda, salt, and cinnamon—in a small bowl.
  • In a medium bowl, whisk together vinegar, coconut milk, eggs, 1 tablespoon coconut oil, and vanilla. Set aside.
  • Heat a small saucepan over medium heat. Add in frozen berries. Use a spatula to crush berries as they begin to heat up. Add stevia and continue smashing with spatula until berries reach desired consistency. Set aside.
  • Heat up a medium skillet over medium heat and add remaining coconut oil. Combine wet and dry pancake ingredients. Drop batter by ⅛ cupfuls onto hot skillet. Cook 3–4 minutes and then flip over and cook another 3–4 minutes or until pancake is browned and cooked through.
  • Top pancakes with berry compote. Serve immediately.

Nutrition Information

Nutrition Information
Amount per serving
Calories260
Total Fat18g
Saturated Fat12g
Cholesterol280mg
Sodium440mg
Total Carbohydrate13g
Dietary Fiber7g
Sugars4g
Protein12g