Paleo Italian Almond Flour Pancakes with Citrus Berry Compote

Allergens

Eggs, Tree Nuts (Almond)

Ingredients

• 1 1/2 cups almond flour
• 4 large eggs
• 1/4 cup coconut milk
• 1 tablespoon honey
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup mixed berries (fresh or frozen)
• 1 orange, zested and juiced
• 1 tablespoon coconut oil
• Optional: maple syrup for serving

Instructions

1. In a large bowl, whisk together almond flour, eggs, coconut milk, honey, vanilla extract, baking soda, and salt until smooth. Set aside.
2. In another bowl, combine mixed berries, orange zest, and juice. Let sit while preparing pancakes.
3. Heat a non stick pan over medium heat and add coconut oil. Pour 1/4 cup of the batter onto the hot pan, spreading into a circle. Cook until bubbles appear on the surface and edges are golden brown, about 2 minutes per side. Repeat for remaining batter.
4. To serve, stack two pancakes and top with a generous spoonful of citrus berry compote. Drizzle with maple syrup if desired.

Chef’s Insight

Allow the mixed berries to sit with orange zest and juice for a few minutes to macerate and intensify flavors.

Notes

For a more citrus-infused experience, replace half of the mixed berries with orange segments.