Egg-Free Coconut Yogurt Pancakes with Berry Compote

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Egg-Free Coconut Yogurt Pancakes with Berry Compote

Egg-Free Coconut Yogurt Pancakes with Berry Compot

A lovely breakfast alternative full of nourishing, delicious ingregients!
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Prep Time 20 minutes
Cook Time 30 minutes
Course Breakfast, Dessert, Snack
Servings 2 serves
Calories 729 kcal



  • cup almond flour also called 'meal'
  • cup coconut flour
  • 2 tsp baking soda
  • 1 banana ripe and mashed
  • 1 tbsp maple syrup
  • 1 cup coconut milk
  • ½ cup coconut yogurt
  • 1 tsp vanilla essence
  • 1 tbsp coconut oil for frying

Berry Compote

  • ½ cup blueberries
  • ½ cup strawberries
  • 2 tbsp lemon juice
  • ½ cup water filtered
  • tbsp sweetener your choice – Rapadura or Stevia or Raw Honey for example


Berry Compote

  • Combine all ingredients in a small pot and cook over medium heat for 5 minutes. Turn down to low and cook a further 15 minutes – or until it thickens.
  • Can be used hot, or cooled in the fridge.


  • Grab a bowl and sift the flours, and add the baking powder.
  • In another bowl, mash the banana. Stir through the maple syrup, coconut milk, vanilla, and coconut yogurt and mix until smooth.
  • Pour the wet ingredients into the dry and mix well until you have a batter consistancy. Add more coconut milk if it is too thick.
  • Heat the coconut oil in a pan. Once hot, spoon the pancake batter to the pan and fry for around 3 minutes on each side.
  • Repeat until all the batter is used up.
  • Assemble your pancakes on a plate and pour the compote on top. Add any extras you like, such as berries, shredded coconut, etc.


Calories: 729kcalCarbohydrates: 65gProtein: 19gFat: 53gSaturated Fat: 32gTrans Fat: 1gCholesterol: 3mgSodium: 1175mgPotassium: 655mgFiber: 14gSugar: 24gVitamin A: 65IUVitamin C: 37mgCalcium: 178mgIron: 6mg
Tried this recipe?Let us know how it was!

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