5 from 54 votes
Nut-Free Paleo Pancakes with Triple Berry Compote
These nut-free paleo pancakes rely on coconut and tapioca flours to create a tender texture without gluten or nuts. The batter combines eggs, full-fat coconut milk, and a hint of honey and vanilla for a subtly sweet base. They cook to a soft, fluffy finish, ideal for a breakfast that fits paleo diets. Served with a homemade triple berry compote, the dish balances warm pancakes with a lightly thickened, fruit-forward topping that offers both tart and sweet notes.
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings:
8
Calories:
189 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 4 egg beaten, large
- 1/2 cup coconut flour
- 1/2 cup tapioca flour
- 1 cup coconut milk full-fat, canned
- 1 tbsp honey
- 1 tsp white wine vinegar
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1/4 tsp salt
- ghee to coat skillet, or coconut oil
Triple Berry Compote:
- 1 cup raspberry
- 1 cup blueberries
- 1 cup blackberry
- 1 tbsp honey
- 1 tsp arrowroot flour
Instructions
- 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.
Cup of Yum
Nutrition Information
Calories
189kcal
(9%)
Carbohydrates
22g
(7%)
Protein
4g
(8%)
Fat
9g
(14%)
Saturated Fat
7g
(35%)
Cholesterol
81mg
(27%)
Sodium
202mg
(8%)
Potassium
158mg
(3%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
165IU
(3%)
Vitamin C
9.8mg
(11%)
Calcium
26mg
(3%)
Iron
1.9mg
(11%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 189
% Daily Value*
| Calories | 189kcal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 4g | 8% |
| Fat | 9g | 14% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 81mg | 27% |
| Sodium | 202mg | 8% |
| Potassium | 158mg | 3% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 9.8mg | 11% |
| Calcium | 26mg | 3% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.