These Vegan Coconut Flour Pancakes with Blueberry Compote are a delicious and gluten-free way to enjoy a stack of pancakes. Made with fiber-rich coconut flour, these pancakes are fluffy and naturally sweet, making them the perfect breakfast or brunch treat. Topped with a tangy-sweet blueberry compote, they’re sure to impress your taste buds while nourishing your body.
Why You’ll Love This Recipe
- Gluten-Free and Vegan: Made without eggs or dairy, these pancakes are perfect for all dietary needs.
- Rich in Fiber: Coconut flour is packed with fiber and healthy fats for a satisfying meal.
- Quick and Easy: Ready in under 30 minutes for a stress-free breakfast.
- Bursting with Flavor: The blueberry compote adds a fruity, sweet-tart topping.
Ingredients
For the Pancakes:
- 1/4 cup coconut flour
- 1 tablespoon ground flaxseed (for the flax egg)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 3/4 cup unsweetened almond milk (or any plant-based milk)
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup (optional, for sweetness)
- Coconut oil, for greasing the pan
For the Blueberry Compote:
- 1 cup fresh or frozen blueberries
- 1 tablespoon maple syrup
- 1/2 teaspoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
Ingredient Breakdown
Coconut Flour
A gluten-free, high-fiber flour that absorbs liquid easily, giving the pancakes a soft, fluffy texture.
Ground Flaxseed
Used to make a flax egg, which acts as a binder and keeps the pancakes vegan.
Blueberry Compote
A simple, fresh topping that enhances the flavor of the pancakes and adds a vibrant, fruity touch.
Instructions
Step 1: Make the Flax Egg
- In a small bowl, combine the ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes to thicken.
Step 2: Mix the Dry Ingredients
- In a mixing bowl, whisk together the coconut flour, baking powder, salt, and cinnamon.
Step 3: Combine Wet Ingredients
- In a separate bowl, mix the almond milk, vanilla extract, maple syrup (if using), and the prepared flax egg.
Step 4: Make the Batter
- Gradually add the wet ingredients to the dry ingredients, whisking until smooth. Let the batter sit for 2-3 minutes to thicken slightly. Coconut flour absorbs liquid quickly, so adjust with a splash of almond milk if the batter is too thick.
Step 5: Cook the Pancakes
- Heat a non-stick skillet over medium heat and lightly grease with coconut oil.
- Scoop about 2 tablespoons of batter onto the skillet for each pancake. Spread it slightly to form a circle.
- Cook for 2-3 minutes on one side until bubbles form, then flip and cook for another 1-2 minutes until golden brown.
Step 6: Make the Blueberry Compote
- In a small saucepan, combine blueberries, maple syrup, and lemon juice. Heat over medium heat until the berries start to release their juices, about 5 minutes.
- If a thicker compote is desired, stir in the cornstarch and cook for another minute until thickened.
Step 7: Serve
- Stack the pancakes on a plate and spoon the warm blueberry compote over the top. Add extra maple syrup if desired.
Picture Gallery
Tips and Variations
- Use Fresh Fruit: Substitute the compote with fresh berries or other fruits like bananas or peaches.
- Make It Chocolatey: Add dairy-free chocolate chips to the pancake batter for an indulgent treat.
- Freeze Leftovers: Cooked pancakes can be frozen and reheated in a toaster or microwave for busy mornings.
- Nut-Free Option: Use oat milk or soy milk instead of almond milk.
Nutritional Information (Per Serving – 3 Pancakes with Compote)
- Calories: 230
- Protein: 6g
- Carbohydrates: 26g
- Fat: 9g
- Fiber: 8g
- Sugar: 12g
- Vitamin C: 20% of the daily value
These pancakes are a nutrient-packed way to satisfy your sweet breakfast cravings.
Conclusion
These Vegan Coconut Flour Pancakes with Blueberry Compote are a delightful and healthy breakfast option that’s perfect for any day of the week. With their fluffy texture and fruity topping, they’re sure to become a family favorite.
Have you tried this recipe? Share your tips, favorite toppings, or creative variations in the comments below! Don’t forget to tag us on social media with your pancake photos—we’d love to see your creations.
Frequently Asked Questions
1. Can I substitute coconut flour with another flour?
Coconut flour is unique because it absorbs a lot of liquid. If you substitute it, you’ll need a larger amount of other flours and less liquid. Almond flour or oat flour may work with adjustments.
2. How do I store leftover pancakes?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster.
3. Can I make the compote sugar-free?
Yes! Skip the maple syrup in the compote or use a sugar-free sweetener like stevia.
4. Are these pancakes kid-friendly?
Absolutely! They’re naturally sweet and can be made even more fun with chocolate chips or extra fruit toppings.
5. Can I make these oil-free?
Yes! Use a high-quality non-stick skillet and omit the coconut oil for cooking.
Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.