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5 from 15 votes

Nut-Free Paleo Pancakes with Triple Berry Compote

These nut-free paleo pancakes are a spin on my classic paleo pancake recipe. They're equally delicious and perfect for those with nut sensitivities.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Course: Breakfast
Cuisine: American
Keyword: nut free paleo pancakes, Nut-Free Pancakes, paleo pancakes
Servings: 8
Calories: 189kcal
Author: Lisa Bryan


  • 4 large eggs beaten
  • 1/2 cup coconut flour
  • 1/2 cup tapioca flour
  • 1 cup full-fat canned coconut milk*
  • 1 tbsp honey
  • 1 tsp white wine vinegar
  • 1 tsp vanilla
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • ghee or coconut oil to coat skillet

Triple Berry Compote:

  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 tbsp honey
  • 1 tsp arrowroot flour


  • Mix all the dry pancake ingredients together in a bowl. Whisk in all the liquid ingredients (except the coconut milk). It will be clumpy.
  • Slowly add the coconut milk. You may need more or less depending on your coconut milk (*full-fat, canned coconut milk tends to be thicker than homemade or store-bough). Continue adding the coconut milk until your batter has reached the desired consistency.
  • Heat a skillet or griddle on medium-high heat and coat with ghee or coconut oil.
  • Spoon the pancake batter onto the skillet. Use the back of a spoon to smooth each pancake into a round shape. Keep pancakes to approximately 3-4 inches in diameter as they'll be easier to flip. Cook for 2-3 minutes on one side, then flip for an additional 1-2 minutes.
  • Remove from pan and serve immediately with triple berry compote or your favorite syrup.
  • To make the triple berry compote, mix the berries and honey together in a small saucepan. Heat over medium heat, while stirring 2-3 minutes. The heat will start to soften the berries into a liquid. Add the arrowroot flour and stir for another minute. Serve on top of the pancakes.


Calories: 189kcal | Carbohydrates: 22g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 81mg | Sodium: 202mg | Potassium: 158mg | Fiber: 5g | Sugar: 8g | Vitamin A: 165IU | Vitamin C: 9.8mg | Calcium: 26mg | Iron: 1.9mg