The coconut flour in these pancakes is rich in filling, detoxifying fiber. It’s a grain-free, gluten-free option to replace unhealthy refined flours. Strawberries offer natural sweetness while mint and licorice-like star anise aid digestion.
Coconut Pancakes with Strawberry-Mint Compote
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Ingredients
Pancakes
- 1/4 cup coconut flour
- 1/2 tsp baking powder gluten free if desired
- 1/8 tsp sea salt
- 1/8 tsp ground cinnamon
- 1 Tbsp coconut sugar or evaporated cane sugar
- 3 large eggs
- 1/3 cup light coconut milk or coconut milk beverage
- 2 Tbsp coconut oil melted, plus more for pan
- Fresh mint to garnish
Compote
- 2 cups sliced strawberries
- 1 whole star anise
- Zest of 1 lemon
- 1/2 tsp vanilla extract
- Fresh mint shredded, to taste
Instructions
- 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.
- 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.
- 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.
- 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.
