Coconut Flour Pancakes with Blueberry Honey Compote
Coconut Flour Pancakes with Blueberry Honey Compote is a gluten free, dairy free, and lacto ovo vegetarian recipe with 1 servings. For $2.75 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 38g of fat, and a total of 753 calories. Not a lot of people made this recipe, and 4 would say it hit the spot. A mixture of olive oil, baking powder, coconut flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It works best as a breakfast, and is done in roughly 30 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 41%. This score is good. Coconut Flour Blueberry Pancakes, Coconut Oat Pancakes with Blueberry Chia Compote by Not Your Typical Dietician, and Coconut Corn Flour Pancakes With Blueberry Sauce – Gluten Free are very similar to this recipe.
Ingredients
honey or agave nectar
2 tablespoons honey or agave nectar
baking powder
1/2 teaspoon baking powder
frozen blueberries
1/2 cup frozen blueberries
cinnamon
½ teaspoon cinnamon
coconut flour
3 tablespoons coconut flour
coconut milk
¼ cup coconut milk
eggs
2 eggs
honey
2 tablespoons honey
olive oil (or 2 tablespoons melted butter)
1 tablespoon olive oil (or 2 tablespoons melted butter)
Salt
1 pinch Salt