Pancakes

These pancakes are decadent — soft and fluffy on the inside and slightly crispy on the outside. With the added bonus of being gluten-free and sugar-free. But the real show stopper is when you pair them with with this buttery blueberry compote. They are sure to satisfy your weekend hankering for something sweet.

Best of all, it’s the perfect staple pancake recipe with so many different variations you could stack on (pun intended). These can easily be made keto by replacing the maple syrup with a keto syrup or another keto sweetener.

We’ve made a fall version by adding pureed pumpkin and some pumpkin pie spice. Or a bananas foster style pancake is another great option. The possibilities are endless.

It’s also a simple enough recipe to get the kids involved in. My little ones love helping me make these on Saturday mornings.

For the Pancakes you will need:

• 3/4 cup almond flour

• 1/4 cup coconut flour*

• 1 tsp baking soda (baking powder works too as a substitute)

• 1/4 tsp salt

• 4 eggs

• 1 cup heavy cream (or half and half or milk)

• 1 tbsp vanilla extract

• 1 tbsp lemon juice (optional, just makes the batter bubble more resulting in a fluffier pancake)

• 4 tbsp ghee (or more) for cooking**

*You can just use 1 cup of almond flour, both ways work. I prefer the combination of the two flours together because coconut flour is a bit finer than the almond flour.

**If you don’t have ghee it can be substituted with avocado oil, butter, or left out entirely. Just be aware that the butter will burn much quicker than ghee will. I like using the ghee to get extra crispy edges.

Mix all of the ingredients in a bowl and let sit for about 5 minutes. This will give the batter time to thicken up a little bit.

While you wait you can heat up your pan on medium-low heat. For extra crispiness, use a cast iron or carbon steel pan.

In the picture below I ran out of ghee so I opted for butter instead. You can see how the butter started to turn brown around the edges, but that’s okay, it enhances the flavor of the syrup.

If you want to add anything to the pancakes—blueberries, bananas, chocolate chips, nuts, etc. now is the time.

Flip the pancake when the bubbles in the batter start to subside. Cook until golden brown on both sides. Repeat with the remaining batter.

For the Blueberry Compote you will need:

• 4 tbsp butter

• ½ cup maple syrup/keto syrup (or to taste)

• 1 cup blueberries (I prefer to use frozen blueberries)

If you used butter, just leave the butter from frying the pancakes in the pan. These delicious crispy brown bits will only add a deeper richness to the flavor of the compote.

Melt the butter in the pan. Add in blueberries and maple syrup and cook on medium-low heat for about 10 minutes.

The blueberries add a tartness that pairs nicely with the sweetness of the maple syrup.

Once cooked let the compote cool for a few minutes. It will thicken as it cools.

Then pour the compote over your pancakes and…

Enjoy…

As I mentioned earlier, the best part about this recipe is you can get creative with it.

For the fall pumpkin version just omit the blueberry compote, add ¼ cup of pumpkin puree, a teaspoon of pumpkin pie spice to the pancake batter. And for the syrup we like to mix 4 tablespoons of cream cheese with 3 tablespoons of maple syrup, spread that over the pancakes and top with candied pecans (recipe here).

There are so many different variations to this simple pancake recipe. Have fun and go crazy!