Gluten-free Pancakes with Spiced Strawberry


1/4 cup coconut flour
1/2 tsp baking soda
1/8 tsp sea salt
1/8 tsp ground cinnamon
1 Tbsp coconut sugar or evaporated cane sugar
3 large organic eggs
1/3 cup light coconut milk or coconut milk beverage
2 Tbsp coconut oil, melted, more for pan


2 cups sliced strawberries
1 whole star anise
zest of 1 lemon
1/2 tsp vanilla extract


  1. In large bowl, whisk flour, baking soda, salt, cinnamon, and sugar.
  2. In medium bowl, beat eggs until uniform. Beat in milk and oil.
  3. Add liquid to dry mixture, whisking until fully combined. Set aside.
  4. To make the compote, add all ingredients in a medium saucepan. Cook over medium-low, until strawberries have broken down and mixture is fragrant. Set aside.
  5. 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 at a time. Cook on each side for 2 to 3 minutes, until the underside is golden brown.
  6. Keep warm in a low oven (200ºF/100ºC) while finish cooking the remaining batter.
  7. Remove star anise from compote before serving on top of pancakes.

Makes 4 servings.

Source: Alive magazine