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Coconut Flour Pancakes with Blueberry Honey Compote

 
Coconut Flour Pancakes with Blueberry Honey Compote
Image ©
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.75 One serving costs about $2.75

$2.75 per serving

4 people like this recipe

4 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

1 vegetarian,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian morning meal,brunch,breakfast
spoonacular Score:20%

Spoonacular Score: 20%

 

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, and a total of 753 calories. Not a lot of people made this recipe, and 4 would say it hit the spot. A mixture of olive oil, baking powder, coconut flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a breakfast, and is done in roughly 30 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Coconut Flour Blueberry Pancakes, Coconut Oat Pancakes with Blueberry Chia Compote by Not Your Typical Dietician, and Coconut Corn Flour Pancakes With Blueberry Sauce – Gluten Free are very similar to this recipe.

Ingredients

Servings:
2 Tbsps
2 Tbsps agave nectar
agave nectar
0.5 tsps
0.5 tsps baking powder
baking powder
0.5 cup
0.5 cup frozen blueberries
frozen blueberries
0.5 tsps
0.5 tsps cinnamon
cinnamon
3 Tbsps
3 Tbsps coconut flour
coconut flour
0.25 cup
0.25 cup coconut milk
coconut milk
2
2 eggs
eggs
2 Tbsps
2 Tbsps honey
honey
1 Tbsp
1 Tbsp olive oil
olive oil
1 pinch
1 pinch salt
salt
2 Tbsps agave nectar
2 Tbsps
agave nectar
0.5 tsps baking powder
0.5 tsps
baking powder
0.5 cup frozen blueberries
0.5 cup
frozen blueberries
0.5 tsps cinnamon
0.5 tsps
cinnamon
3 Tbsps coconut flour
3 Tbsps
coconut flour
0.25 cup coconut milk
0.25 cup
coconut milk
2 eggs
2
eggs
2 Tbsps honey
2 Tbsps
honey
1 Tbsp olive oil
1 Tbsp
olive oil
1 pinch salt
1 pinch
salt

Equipment

mixing bowl
mixing bowl
sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
blender
blender
stove
stove
mixing bowl
mixing bowl
sauce pan
sauce pan
frying pan
frying pan
spatula
spatula
blender
blender
stove
stove


Instructions

  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.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.75
Ingredient
2 tablespoons agave nectar
½ teaspoons baking powder
½ cups frozen blueberries
½ teaspoons cinnamon
3 tablespoons coconut flour
¼ cups coconut milk
2 eggs
2 tablespoons honey
1 tablespoon olive oil
Price
$0.30
$0.01
$0.58
$0.04
$0.32
$0.34
$0.48
$0.51
$0.17
$2.75

Nutritional 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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