Coconut Flour Pancakes with Blueberry Honey Compote

In a small saucepan over low heat, add the frozen blueberries and agave nectar (or honey) and cover with a lid. If you are using fresh blueberries, add about 1 tablespoon of water. After about 3 minutes, check on the blueberries – once juices begin to seep out, add the cinnamon and stir well. Cover again and continue to heat blueberries, checking occasionally. The topping is ready when the juices are syrupy and the blueberries are plump and hot. If you’re looking for thick syrup, simply mash the blueberries with a fork while they are cooking. Once ready, remove from heat and leave the cover on to keep warm.

While the blueberries are on the stove, prepare the pancake batter. In a mixing bowl, combine all wet ingredients (honey, olive oil or melted butter, coconut milk, and eggs) and beat together. Add the coconut flour, baking powder, and salt and continue to mix until all clumps are smoothed out and you’re left with a very thick batter. If you are using a mixer, you might need to scrape the sides of the bowl with a rubber spatula to get the coconut flour fully integrated. Allow batter to sit.

Heat a large skillet on medium-low. Once warm, spread a dollop of butter evenly over the skillet. Using a spoon or rubber spatula, portion out about a third of the batter and shape it into a pancake on the skillet. If your pancakes begin to melt around the edges, add more coconut flour a teaspoon at a time to the remaining batter until it stays together on the skillet.

Repeat this step for the remaining two-thirds of the batter, giving each pancake plenty of space for flipping. Allow pancakes to sit on the skillet. Carefully work a large spatula under each pancake and gently flip. Allow the pancakes to cook an additional 2 to 3 minutes then remove from heat.

Top pancakes with the blueberry topping and optionally, confectioner’s sugar. For more sweetness, drizzle agave nectar, honey or pure maple syrup over the tops of the cakes.