🏷️ Category: morning meal
⭐ Difficulty: Medium
⏱️ Time: 30 min
📝 Introduction
Coconut Flour Pancakes with Blueberry Honey Compote is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings. For $2.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 38g of fat, a
🥘 Ingredients
• agave nectar2 tablespoons
• baking powder0.5 teaspoon
• blueberries0.5 cup
• cinnamon0.5 teaspoon
• coconut flour3 tablespoons
• coconut milk0.25 cup
• eggs2
• honey2 tablespoons
• olive oil1 tablespoon
• salt1 pinch
👨🍳 Cooking Steps
1
Start by preparing your blueberry topping, as it can simmer while making the pancake batter
2
In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid
3
If you are using fresh blueberries, add about a tablespoon of water
4
After about 3 minutes, checks on the blueberries once juices begin to seep out, add the cinnamon and stir well
5
Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally
6
The topping is ready when the juices formed are syrupy and the blueberries are plump and hot
7
If youre looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan
8
This time, I kept the blueberries whole
9
Once ready, remove from heat and leave the cover on to keep warm
10
While blueberries are on the stove, prepare pancake batter
11
In a mixing bowl, combine all wet ingredients and beat together
12
Add the coconut flour, baking powder and salt and continue to mix until all clumps are smoothed out and youre left with a very thick batter
13
If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated
14
Allow batter to sit for about 5 minutes
15
Heat a large skillet on medium-low
16
Once warm, spread a dollop of butter evenly over the skillet
17
Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet
18
Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape
19
(Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch
20
Add more coconut flour a teaspoon at a time until the batter stays together on the skillet
21
)Repeat this step for the remaining 2/3 of the batter (this recipe makes 3 medium-sized pancakes), giving each pancake plenty of space for flipping
22
Allow pancakes to sit on the skillet for about 7 to 10 minutes
23
Carefully work a large spatula under each pancake and gently flip (it is easy to break coconut pancakes, so the flipping process is the most difficult part about this recipe)
24
Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat
25
Top pancakes with the blueberry topping and confectioners sugar
26
If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes
