Description
Fluffy, nut-free paleo pancakes topped with a warm berry compote. A cozy, clean breakfast made with wholesome ingredients that’s perfect for weekends or meal prep.
Ingredients
Scale
- 3/4 cup almond flour
- 1/4 cup tapioca flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 large eggs
- 1/2 cup coconut milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- 1 cup mixed berries (for compote)
- 2 tablespoons maple syrup (for compote)
- Coconut oil, for greasing the skillet
Instructions
- Preheat a nonstick skillet or griddle over medium-low heat.
- In a bowl, whisk together almond flour, tapioca flour, baking soda, and salt.
- In a separate bowl, whisk eggs, coconut milk, vanilla extract, and apple cider vinegar.
- Combine wet and dry ingredients, mixing until smooth. Let rest for 5 minutes.
- Lightly grease skillet with coconut oil. Pour 1/4 cup of batter per pancake into the skillet.
- Cook for 2–3 minutes until bubbles form and edges are set. Flip and cook another 1–2 minutes.
- Meanwhile, in a small saucepan, combine berries and maple syrup. Simmer over medium heat for 5–7 minutes until berries break down and sauce thickens.
- Serve pancakes stacked with warm berry compote drizzled on top.
Notes
- Use frozen berries if fresh ones aren’t available.
- Letting the batter rest improves texture.
- Keep pancakes warm in a low oven while cooking the rest.
Nutrition
- Serving Size: 2 pancakes with compote
- Calories: 290
- Sugar: 9g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg
Keywords: nut-free pancakes, paleo breakfast, healthy pancakes, gluten-free pancakes, berry compote