Paleo Coconut Almond Flour Pancakes with Berry Compote

Name: Paleo Coconut Almond Flour Pancakes with Berry Compote
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 1 cup almond flour (finely ground, raw); 0.25 cup coconut flour (finely ground, raw); 0.5 tsp baking soda (fresh); 0.25 tsp sea salt; 3 whole large eggs; 0.5 cup coconut milk (unsweetened canned); 2 tbsp raw honey; 1 tsp vanilla extract; 2 tbsp coconut oil (for cooking); 2 cup mixed berries (blueberries, raspberries, strawberries) (fresh or thawed frozen); 1 tbsp lemon juice (freshly squeezed)

Fluffy and tender paleo-friendly pancakes made with coconut and almond flour, served with a fresh mixed berry compote. Grain-free, dairy-free, and naturally sweetened for a nourishing start to your day.

Servings

Total time

30 min

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Steps

1
In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and sea salt. Whisk together to evenly distribute the dry ingredients.
2
In a separate bowl, whisk the eggs, coconut milk, raw honey, and vanilla extract until smooth and well combined.
3
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; the batter will be thick but slightly lumpy.
4
Heat 1 tablespoon of coconut oil in a non-stick skillet or griddle over medium heat until melted and hot.
5
Use a 1/4 cup measure to pour batter onto the skillet. Cook pancakes for about 3-4 minutes on the first side, until bubbles form on the surface and edges look set. Flip carefully and cook for an additional 2-3 minutes on the other side until golden brown and cooked through.
6
Meanwhile, prepare the berry compote by placing the mixed berries and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat.
7
Serve the warm pancakes topped with the fresh berry compote. Optionally drizzle with extra raw honey or a dollop of coconut cream for extra richness.

Tips from the Chef

Use fresh or thawed frozen berries for the compote; avoid cooking frozen berries too long to preserve nutrients and color.
Make sure the skillet is hot enough before adding pancake batter to ensure even cooking and browning.
For fluffier pancakes, separate the egg whites and yolks, beat whites until stiff peaks form, and fold them gently into the batter as the last step before cooking.
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
If coconut milk is too thick, thin it with a little water to reach a pourable consistency for the batter.
Adjust sweetness by adding more or less honey according to your preference.

Ingredients

1 cup almond flour (finely ground, raw)
0.25 cup coconut flour (finely ground, raw)
0.5 tsp baking soda (fresh)
0.25 tsp sea salt
3 whole large eggs
0.5 cup coconut milk (unsweetened canned)
2 tbsp raw honey
1 tsp vanilla extract
2 tbsp coconut oil (for cooking)
2 cup mixed berries (blueberries, raspberries, strawberries) (fresh or thawed frozen)
1 tbsp lemon juice (freshly squeezed)