Coconut Flour Pancakes with Blueberry Honey Compote

Coconut Flour Pancakes with Blueberry Honey Compote requires approximately 30 minutes from start to finish. For $2.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One serving contains 753 calories, 16g of protein, and 38g of fat. This recipe serves 1. This recipe from Foodista has 4 fans. If you have coconut milk, eggs, blueberries, and a few other ingredients on hand, you can make it. Only a few people really liked this breakfast. It is a good option if you're following a gluten free, dairy free, and lacto ovo vegetarian diet. With a spoonacular score of 21%, this dish is rather bad. Similar recipes include Coconut Flour Blueberry Pancakes, Coconut Oat Pancakes with Blueberry Chia Compote by Not Your Typical Dietician, and Fluffy Coconut Flour Pancakes with Wild Blueberry Maple Syrup.

Servings: 1

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

2 tablespoons honey or agave nectar

1/2 teaspoon baking powder

1/2 cup frozen blueberries

½ teaspoon cinnamon

3 tablespoons coconut flour

¼ cup coconut milk

2 eggs

2 tablespoons honey

1 tablespoon olive oil (or 2 tablespoons melted butter)

1 pinch Salt

Equipment:

mixing bowl

sauce pan

stove

spatula

blender

bowl

frying pan

Cooking instruction summary:

  1. Start by preparing your blueberry topping, as it can simmer while making the pancake batter. In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid. If you are using fresh blueberries, add about a tablespoon of water. After about 3 minutes, checks on the blueberries once juices begin to seep out, add the cinnamon and stir well. Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally. The topping is ready when the juices formed are syrupy and the blueberries are plump and hot. If youre looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan. This time, I kept the blueberries whole. Once ready, remove from heat and leave the cover on to keep warm.
  2. While blueberries are on the stove, prepare pancake batter. In a mixing bowl, combine all wet ingredients and beat together. 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. 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. Allow batter to sit for about 5 minutes.
  3. Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)
  4. 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. Allow pancakes to sit on the skillet for about 7 to 10 minutes. 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). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.
  5. Top pancakes with the blueberry topping and confectioners sugar. If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.

 

Step by step:


1. Start by preparing your blueberry topping, as it can simmer while making the pancake batter. In a small saucepan over low heat, add the frozen blueberries and agave nectar and cover with a lid. If you are using fresh blueberries, add about a tablespoon of water. After about 3 minutes, checks on the blueberries once juices begin to seep out, add the cinnamon and stir well. Cover again and continue to heat blueberries for about 10 to 15 minutes, checking occasionally. The topping is ready when the juices formed are syrupy and the blueberries are plump and hot. If youre looking for thick syrup, simply mash the blueberries with a fork while they are cooking in the saucepan. This time, I kept the blueberries whole. Once ready, remove from heat and leave the cover on to keep warm.While blueberries are on the stove, prepare pancake batter. In a mixing bowl, combine all wet ingredients and beat together.

2. 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. 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. Allow batter to sit for about 5 minutes.

3. Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. Coconut flour pancakes need to be manipulated more than the standard all-purpose flour pancakes, as coconut flour tends to hold its shape. (Note: If your pancakes begin to melt around the edges, it is because there is not enough coconut flour in your batch.

4. Add more coconut flour a teaspoon at a time until the batter stays together on the skillet.)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. Allow pancakes to sit on the skillet for about 7 to 10 minutes. 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). Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.Top pancakes with the blueberry topping and confectioners sugar. If you are looking for more sweetness: drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.


Nutrition Information:

Quickview
753 Calories
15g Protein
37g Total Fat
92g Carbs
6% Health Score
Limit These
Calories
753k
38%

Fat
37g
58%

  Saturated Fat
18g
115%

Carbohydrates
92g
31%

  Sugar
72g
80%

Cholesterol
327mg
109%

Sodium
431mg
19%

Get Enough Of These
Protein
15g
32%

Manganese
0.92mg
46%

Selenium
28µg
40%

Fiber
9g
39%

Vitamin K
32µg
31%

Vitamin B2
0.52mg
30%

Phosphorus
283mg
28%

Iron
4mg
26%

Vitamin E
3mg
25%

Calcium
194mg
19%

Vitamin C
15mg
18%

Folate
67µg
17%

Vitamin B6
0.31mg
16%

Vitamin B5
1mg
16%

Vitamin B12
0.78µg
13%

Copper
0.25mg
13%

Vitamin D
1µg
12%

Zinc
1mg
11%

Magnesium
43mg
11%

Vitamin A
518IU
10%

Potassium
331mg
9%

Vitamin B1
0.13mg
8%

Vitamin B3
1mg
5%

covered percent of daily need
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