Ingredients

The following ingredients have 8 Servings
  • 4 large eggs (beaten)
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup full-fat canned coconut milk*
  • 1 tbsp honey
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • ghee or coconut oil (to coat skillet)
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 tbsp honey
  • 1 tsp arrowroot flour

Instruction

  • Mix all the dry pancake ingredients together in a bowl. Whisk in all the liquid ingredients (except the coconut milk). It will be clumpy.
  • Slowly add the coconut milk. You may need more or less depending on your coconut milk (*full-fat, canned coconut milk tends to be thicker than homemade or store-bough). Continue adding the coconut milk until your batter has reached the desired consistency.
  • Heat a skillet or griddle on medium-high heat and coat with ghee or coconut oil.
  • Spoon the pancake batter onto the skillet. Use the back of a spoon to smooth each pancake into a round shape. Keep pancakes to approximately 3-4 inches in diameter as they'll be easier to flip. Cook for 2-3 minutes on one side, then flip for an additional 1-2 minutes.
  • Remove from pan and serve immediately with triple berry compote or your favorite syrup.
  • To make the triple berry compote, mix the berries and honey together in a small saucepan. Heat over medium heat, while stirring 2-3 minutes. The heat will start to soften the berries into a liquid. Add the arrowroot flour and stir for another minute. Serve on top of the pancakes.