Nut-Free Paleo Pancakes with Triple Berry Compote
These nut-free paleo pancakes are a spin on my classic paleo pancake recipe. They're equally delicious and perfect for those with nut sensitivities.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large eggs (beaten)
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 cup full-fat canned coconut milk*
- 1 tbsp honey
- 1 tsp white wine vinegar
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- ghee or coconut oil (to coat skillet)
- 1 cup raspberries
- 1 cup blueberries
- 1 cup blackberries
- 1 tbsp honey
- 1 tsp arrowroot flour
Instructions
- 1
Mix all the dry pancake ingredients together in a bowl. Whisk in all the liquid ingredients (except the coconut milk). It will be clumpy.
- 2
Slowly add the coconut milk. You may need more or less depending on your coconut milk (*full-fat, canned coconut milk tends to be thicker than homemade or store-bough). Continue adding the coconut milk until your batter has reached the desired consistency.
- 3
Heat a skillet or griddle on medium-high heat and coat with ghee or coconut oil.
- 4
Spoon the pancake batter onto the skillet. Use the back of a spoon to smooth each pancake into a round shape. Keep pancakes to approximately 3-4 inches in diameter as they'll be easier to flip. Cook for 2-3 minutes on one side, then flip for an additional 1-2 minutes.
- 5
Remove from pan and serve immediately with triple berry compote or your favorite syrup.
- 6
To make the triple berry compote, mix the berries and honey together in a small saucepan. Heat over medium heat, while stirring 2-3 minutes. The heat will start to soften the berries into a liquid. Add the arrowroot flour and stir for another minute. Serve on top of the pancakes.