Coconut Flour Pancakes with Maple Macerated Berries

Ingredients

• 3/4 cup cup coconut flour
• 5 tbsp tbsp ground flaxseed
• 3/4 cup cup water
• 1 cup cup full-fat coconut milk
• 2 tsp tsp baking powder
• 1/3 cup cup maple syrup
• 2 tsp tsp vanilla extract
• 3 tbsp tbsp avocado oil
• 1/4 tsp tsp salt
• 2 cups cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp tbsp lemon juice

Instructions

1. 1

   Whisk the ground flaxseed with the water in a small bowl and let it thicken into a gel for 10 minutes, stirring once halfway through.

2. 2

   In a large bowl, whisk together the coconut flour, baking powder, and salt, breaking up any clumps with the back of a fork.

3. 3

   In a second bowl, whisk the flaxseed gel, coconut milk, 2 tablespoons of maple syrup, vanilla extract, and 2 tablespoons of avocado oil until completely smooth.

4. 4

   Fold the wet mixture into the dry ingredients and let the batter rest for 5 minutes; coconut flour drinks up liquid, so if it thickens past the consistency of thick pudding, whisk in water 1 tablespoon at a time.

5. 5

   Meanwhile, make the compote: warm the berries, lemon juice, and remaining maple syrup in a small saucepan over medium-low heat for 8-10 minutes until the berries burst and the sauce glossy-coats a spoon. Keep warm.

6. 6

   Heat a nonstick skillet over medium-low heat and brush with a little avocado oil. These pancakes need gentle heat to set without scorching.

7. 7

   Spoon batter into 4-inch rounds, cook 4-5 minutes until the edges look dry and the centers puff, then flip carefully with a thin spatula and cook 2-3 minutes more.

8. 8

   Work in batches, brushing the pan with oil between rounds. Keep finished pancakes warm in a low oven.

9. 9

   Stack three pancakes per plate, spoon the warm berry compote generously over the top, and serve immediately.