Coconut Pancakes with Strawberry-Mint Compote
  • 1/4cup coconut flour
  • 1/2tsp baking powdergluten free if desired
  • 1/8tsp sea salt
  • 1/8tsp ground cinnamon
  • 1Tbsp coconut sugar or evaporated cane sugar
  • 3 large eggs
  • 1/3cup light coconut milk or coconut milk beverage
  • 2 Tbsp coconut oilmelted, plus more for pan
  • Fresh mintto garnish
  • 2cups sliced strawberries
  • 1 whole star anise
  • Zest of 1 lemon
  • 1/2tsp vanilla extract
  • Fresh mintshredded, to taste
  1. For pancakes, in large bowl, whisk coconut flour, baking powder, salt, cinnamon, and sugar. In medium bowl, beat eggs until uniform; beat in coconut milk and oil. Add liquid to dry mixture, whisking until fully combined. Reserve.
  2. For compote, in medium saucepan, combine strawberries, star anise, lemon zest, and vanilla. Cook over medium-low, until strawberries have broken down and mixture is fragrant. Stir in fresh mint. Reserve.
  3. In large cast iron skillet over medium-high, melt a touch of coconut oil, swirling to coat bottom. Add pancake batter, 2 to 3 Tbsp at a time. Cook pancakes on each side for 2 to 3 minutes, until golden brown. Keep warm in oven on low heat (200 F) while you finish cooking remaining batter.
  4. Remove star anise from compote before serving on top of pancakes. Garnish with mint.
Recipe Notes
Nutrition Facts
Coconut Pancakes with Strawberry-Mint Compote
Amount Per Serving
Calories 223 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 9g 45%
Trans Fat 0g
Sodium 119mg 5%
Total Carbohydrates 20g 7%
Dietary Fiber 7g 28%
Sugars 9g
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.