Coconut pancakes with berry compote

Gluten-free coconut pancakes with berry compote

Prep time:

Cook time:

Serves: 2 / 8 pcs

Calories: 100

I just love pancakes for breakfast! These fluffy low carb coconut pancakes topped with homemade berry compote are simply the best.

The pancakes are dairy-free and lactose-free and perfectly fit in a low-carb diet. This coconut pancakes with berry compote recipe is super easy. The light, tender pancakes are made with coconut flour.

If you’ve made these coconut pancakes with berry compote, leave a rating and let us know in the comments down below how you liked it!

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Coconut pancakes with berry compote

  • Total time: 25 minutes
  • Serves: 2 / 8 pcs
  • Calories 100



  • 35 g coconut flour
  • 1/4 tsp baking powder
  • 2 eggs, medium
  • 100 ml coconut milk
  • 50 ml water
  • 1 tbsp coconut oil
  • salt

Berry compote

  • 1/2 tbsp coconut sugar, (stevia for low carb version)
  • 75 g mixed berries, frozen
  • 1 tbsp water


  • 1)

    Add the frozen berries with the sugar and water to a small pot and bring to the boil. Let simmer on low heat for about 10 minutes until slightly thickened.

  • 2)

    Meanwhile, mix the coconut flour, baking powder, coconut sugar and a pinch of salt in a bowl. In another bowl, beat the eggs and add the coconut milk and water. Add the egg-milk mixture to the dry ingredients and stir.

  • 3)

    Heat 1/2 part of the coconut oil in a nonstick skillet and add a large tablespoon of batter for 3-4 pancakes of about Ø 10 cm. Bake the pancakes 5 minutes on medium heat until golden. Turn halfway. Remove from the pan, transfer to a warm plate and cover with foil to keep warm. Bake the rest of the pancakes with the remaining oil.

  • 4)

    Serve the coconut pancakes with the berry compote and some powdered sugar, if desired.



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