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Coconut Flour Pancakes with Blueberry Honey Compote

 
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 lunch,main course,main dish,dinner
spoonacular Score:41%

Spoonacular Score: 41%

 

Coconut Flour Pancakes with Blueberry Honey Compote might be just the morn meal you are searching for. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 754 calories, 16g of protein, and 38g of fat per serving. This recipe serves 1 and costs $2.75 per serving. If you have cinnamon, baking powder, olive oil, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 4 would say it hit the spot. From preparation to the plate, this recipe takes around 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 43%. This score is solid. Try 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 for similar recipes.

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
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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
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Nutritional Information

Quickview
754k Calories
15g Protein
37g Total Fat
93g Carbs
6% Health Score
Limit These
Calories
754k
38%

Fat
37g
58%

  Saturated Fat
18g
115%

Carbohydrates
93g
31%

  Sugar
72g
80%

Cholesterol
327mg
109%

Sodium
221mg
10%

Get Enough Of These
Protein
15g
32%

Manganese
0.93mg
46%

Fiber
9g
40%

Selenium
27µg
39%

Phosphorus
377mg
38%

Vitamin B2
0.45mg
26%

Iron
4mg
26%

Vitamin E
3mg
23%

Vitamin K
23µg
22%

Calcium
163mg
16%

Vitamin B5
1mg
16%

Potassium
532mg
15%

Folate
54µg
14%

Vitamin B12
0.78µg
13%

Copper
0.25mg
13%

Vitamin D
1µg
12%

Zinc
1mg
11%

Magnesium
43mg
11%

Vitamin B6
0.22mg
11%

Vitamin A
518IU
10%

Vitamin C
7mg
10%

Vitamin B1
0.08mg
5%

Vitamin B3
0.8mg
4%

covered percent of daily need

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