Coconut flour is rich in filling, detoxifying fibre. And it’s a grain-free, gluten-free option to replace unhealthy refined flours. It absorbs a lot of water—this is not an ingredient where cupfuls are required. Strawberries offer natural sweetness while licorice-like star anise aids digestion.
Make these pancakes ahead of time and reheat in your toaster or an oven at low heat. This success tip makes pancakes doable on a busy weekday morning.
1/4 cup (60 mL) coconut flour
1/2 tsp (2 mL) baking soda
1/8 tsp (0.5 mL) sea salt
1/8 tsp (0.5 mL) ground cinnamon
1 Tbsp (15 mL) coconut sugar or evaporated cane sugar
3 large organic eggs
1/3 cup (80 mL) light coconut milk or coconut milk beverage
2 Tbsp (30 mL) coconut oil, melted, more for pan
2 cups (500 mL) sliced strawberries
1 whole star anise
Zest of 1 lemon
1/2 tsp (2 mL) vanilla extract
For pancakes, in large bowl, whisk flour, baking soda, salt, cinnamon, and sugar. In medium bowl, beat eggs until uniform; beat in milk and oil. Add liquid to dry mixture, whisking until fully combined. Reserve.
For compote, in medium saucepan, combine strawberries, star anise, lemon zest, and vanilla. Cook over medium-low, until strawberries have broken down and mixture is fragrant. Reserve.
In large cast iron skillet over medium-high, add a touch of coconut oil, swirling to coat bottom. Add pancake batter, 2 to 3 Tbsp (30 to 45 mL) at a time. Cook on each side for 2 to 3 minutes, until the underside is golden brown. Keep warm in a low oven (200 F/100 C) while you finish cooking remaining batter.
Remove star anise from compote before serving on top of pancakes.