Coconut Flour Pancakes with Blueberry Honey Compote

1. In a small saucepan over low heat, add frozen blueberries and agave nectar, and cover with a lid. (If using fresh blueberries, add 1 tablespoon of water.) | 2. After 3 minutes, once the blueberries start to release their juices, add a sprinkle of cinnamon and stir well. Re-cover and continue cooking, stirring occasionally, for about 10-15 minutes until the juices are syrupy and the blueberries are plump. | 3. For a thicker syrup, gently mash the blueberries with a fork during cooking. Once done, remove from heat and keep covered to stay warm.

In a mixing bowl, combine all wet ingredients and beat until smooth. Add coconut flour, baking powder, and a pinch of salt, mixing until the batter is smooth and thick. Let the batter sit for 5 minutes to thicken.

1. Heat a large skillet over medium-low heat. When warm, add a small amount of butter, spreading it evenly. | 2. Scoop about a third of the batter onto the skillet, gently shaping it into a pancake. Note that coconut flour batter is thicker and may need more shaping than regular pancake batter. | 3. Cook each pancake for 7-10 minutes, then carefully flip with a large spatula and cook for an additional 2-3 minutes until golden. Repeat with remaining batter for a total of 3 pancakes.

Top each pancake with warm blueberry topping and a dusting of confectioners’ sugar. For extra sweetness, drizzle with agave nectar, honey, or pure maple syrup.