Steps

1. 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. 2

   In a separate bowl, whisk the eggs, coconut milk, raw honey, and vanilla extract until smooth and well combined.

3. 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. 4

   Heat 1 tablespoon of coconut oil in a non-stick skillet or griddle over medium heat until melted and hot.

5. 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. 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. 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.