25 Nov 2024
Coconut Flour Pancakes with Warm Berry Compote
Warm, fluffy, and lightly sweetened, these Coconut Flour Pancakes are a delightful twist on the classic breakfast favorite. Perfect for chilly winter mornings, they are packed with flavor and made with nutrient-dense coconut flour. Topped with a warm berry compote that bursts with sweet and tangy goodness, this breakfast dish is not only satisfying but also a healthy way to start the day. Gather the family around the table and enjoy a delicious breakfast that’s both comforting and wholesome!
Ingredients:
- For the Pancakes:
- 1 cup coconut flour
- 4 large eggs
- 1 cup milk (or almond milk for a dairy-free option)
- 2 tablespoons honey or maple syrup
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- A pinch of salt
- Coconut oil or butter for cooking
- For the Warm Berry Compote:
- 2 cups mixed berries (fresh or frozen; strawberries, blueberries, raspberries)
- 2 tablespoons honey or maple syrup
- 1 tablespoon lemon juice
- A pinch of cinnamon (optional)
Make the Berry Compote
In a small saucepan, combine the mixed berries, honey or maple syrup, lemon juice, and a pinch of cinnamon if using. Cook over medium heat, stirring occasionally, until the berries start to break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and set aside.
Prepare the Pancake Batter
In a large mixing bowl, whisk together the coconut flour, baking powder, and salt. In a separate bowl, beat the eggs and then mix in the milk, honey or maple syrup, and vanilla extract until well combined. Gradually add the wet ingredients to the dry ingredients, stirring until the batter is smooth. Let the batter rest for a few minutes to thicken.
Cook the Pancakes
Heat a skillet or griddle over medium heat and add a little coconut oil or butter to coat the surface. Pour 1/4 cup of batter onto the skillet for each pancake. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Carefully flip the pancakes and cook for another 2-3 minutes on the other side until golden brown. Repeat with the remaining batter.
Serve
Stack the pancakes on plates and generously spoon the warm berry compote over the top. Drizzle with additional honey or maple syrup if desired.
Enjoy!
Serve warm and enjoy the delightful combination of fluffy pancakes and sweet, tangy berries on a cozy winter morning!
These Coconut Flour Pancakes with Warm Berry Compote are a nutritious and delicious way to bring the family together for breakfast, offering warmth and comfort that everyone will love!
Products used in this recipe
-
Super StaplesCoconut Flour (Org)€ 4.84
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