Coconut Pancakes with Pineapple Compote (Gluten-Free)

Ingredients

• 1 cup Gluten-Free All-Purpose Flour
• 1 cup Coconut Milk
• 2 large Eggs
• 2 tbsp Coconut Sugar
• 2 tsp Baking Powder
• 1/4 tsp Salt
• 2 tbsp Coconut Oil
• 2 cups Pineapple Chunks
• 1/4 cup Maple Syrup
• 1 tbsp Lime Juice

Instructions

1. 1In a bowl, whisk together gluten-free all-purpose flour, coconut sugar, baking powder, and salt.
2. 2In a separate bowl, whisk together coconut milk and eggs.
3. 3Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. 4Heat coconut oil in a griddle or skillet over medium heat.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through.
6. 6While pancakes are cooking, make the pineapple compote: combine pineapple chunks, maple syrup, and lime juice in a saucepan. Bring to a simmer over medium heat and cook for 10-15 minutes, or until the pineapple is softened and the sauce has thickened.
7. 7Serve pancakes topped with pineapple compote.

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