Coconut Flour Pancakes with Spiced Berry Compote and Cream Cheese Mousse

Allergens

Eggs, Dairy (Cream Cheese, Whipping Cream)

Ingredients

• Coconut Flour Pancakes:
• 1 cup coconut flour
• 6 large eggs
• 1/2 cup unsweetened almond milk
• 4 tbsp melted butter
• 1 tsp baking powder
• 1/2 tsp vanilla extract
• A pinch of salt Spiced Berry Compote:
• 1 cup mixed berries (strawberries, blueberries, and raspberries)
• 1 tbsp chia seeds
• 1 tbsp honey or keto
• friendly sweetener
• 1/2 tsp ground cinnamon
• A pinch of cardamom powder Cream Cheese Mousse:
• 4 oz cream cheese, softened
• 1/4 cup heavy whipping cream
• 2 tbsp erythritol or keto
• friendly sweetener
• 1 tsp lemon zest
• A pinch of salt

Instructions

1. In a large bowl, whisk together coconut flour, baking powder, and salt. Add eggs, almond milk, melted butter, and vanilla extract. Mix until smooth. Let the batter rest for 5 minutes to thicken.
2. Heat a non stick skillet over medium heat. Pour 1/4 cup of batter per pancake and cook until bubbles appear on the surface and the edges are set, about 3 minutes. Flip and cook for another 2 minutes. Repeat with remaining batter.
3. In a small saucepan, combine mixed berries, chia seeds, honey or sweetener, cinnamon, and cardamom. Cook over medium heat until the berries release their juices and the compote thickens, about 8 10 minutes. Set aside to cool.
4. In a bowl, beat cream cheese, erythritol or sweetener, lemon zest, and a pinch of salt until smooth. In another bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

Chef’s Insight

Use a toothpick to keep the stacked pancakes together. - Choose seasonal berries for the compote for optimal flavor.

Notes

Adjust the sweetness according to your preference by adding more or less keto-friendly sweetener. - For a non-keto version, use regular flour and sugar instead of coconut flour and erythritol or sweetener.