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Coconut Flour Pancakes with Blueberry Compote

Name: Coconut Flour Pancakes with Blueberry Compote
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1/2 cup coconut flour; 6 large eggs; 1/2 cup unsweetened almond milk; 2 tablespoons coconut oil, melted plus extra for cooking; 1 tablespoon honey or maple syrup (optional for slight natural sweetness); 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon sea salt; 1 cup fresh or frozen blueberries; 2 tablespoons water; 1 teaspoon lemon juice; 1 teaspoon chia seeds (optional, for thickening); 1 teaspoon honey or maple syrup (optional)

By PowerProteinPlates Editorial TeamPublished Apr 12, 2026 | Updated Jul 22, 2026

American 25 mins high-proteinmeal-prep-friendlyeasy-recipeswhole-foodsquick-meals

Coconut Flour Pancakes with Blueberry Compote with measured ingredients, 25-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.

Prep 10 min

Cook 15 min

Total 25 min

Servings 4

Difficulty easy

Cuisine American

Ingredients

Servings 4

1/2 cup coconut flour
6 large eggs
1/2 cup unsweetened almond milk
2 tablespoons coconut oil, melted plus extra for cooking
1 tablespoon honey or maple syrup (optional for slight natural sweetness)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon sea salt
For the Blueberry Compote
1 cup fresh or frozen blueberries
2 tablespoons water
1 teaspoon lemon juice
1 teaspoon chia seeds (optional, for thickening)
1 teaspoon honey or maple syrup (optional)

Powerproteinplates Paleo Coconut Flour Pancakes with Blueberry Compote ingredients image

Instructions

Whisk the eggs in a large bowl until frothy.
Add almond milk, melted coconut oil, vanilla extract, and optional honey or maple syrup; whisk to combine thoroughly.
In a separate bowl, sift coconut flour, baking soda, and sea salt.
Gradually add dry ingredients to the wet mixture, stirring to form a thick batter. Let rest 3-5 minutes to allow coconut flour to absorb liquids.
To make blueberry compote, combine blueberries, water, and lemon juice in a small saucepan over medium heat.
Simmer gently for 5-7 minutes until blueberries burst and the mixture thickens.
Stir in chia seeds and honey or maple syrup if desired; cook 1-2 more minutes until syrupy then remove from heat.
Heat a non-stick skillet or griddle over medium heat; brush with coconut oil.
Pour 1/4 cup batter per pancake, spreading slightly. Cook until edges set and bubbles form on top, about 2-3 minutes.
Flip carefully and cook for an additional 2 minutes until golden and cooked through.
Repeat with remaining batter, adding coconut oil as needed to prevent sticking.
Serve warm, topped generously with homemade blueberry compote.
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in portions for convenient meal prep.