Coconut Fruit Pancakes with Berry Reduction Sauce

Who says no flour means no pancakes? I present you flourless pancakes! Grain-free and delicious to boot.

I stumbled upon a blog a couple weeks ago that quickly rose to the top of my favorite blogs list. Green Kitchen Stories is a wonderful mixture of simple healthy food, delicious pictures, and fun stories about life and travel from David, Luise, and Elsa. If you haven't checked it out yet, it's worth a visit!

It was on Green Kitchen Stories that I first saw a recipe for flourless pancakes and I knew instantly that I just had to try it. The recipe called for unsweetened coconut, which acted as the "flour" giving substance to the liquid fruit and eggs. It also called for coconut oil, which I had never used but had been curious about for some time. I couldn't wait to try my own version.

On Saturday morning, I surveyed the fruit in my kitchen: two bananas, two pears, lots of clementines, and a bag of frozen mixed berries. Wanting to use some of everything, I decided on banana-pear pancakes with a berry-orange reduction sauce.

Oh, it was heavenly. So light and fruity; it was tremendously satisfying without the heaviness of usual pancakes. And the best part is that the house smelled like coconuts for hours after we were done eating. Just another trip to the land of swaying palm trees...

Coconut Fruit Pancakes with Berry Reduction Sauce

The Sauce

Start the sauce first so that it can simmer and reduce while the pancakes are cooking.

3 cups mixed berries
1 cup freshly squeezed orange juice (about 3 clementines)
1/4 cup honey
Sprinkle of cinnamon

Put all ingredients in a medium saucepan. Bring to boil, turn heat to low, and simmer about 30 minutes until thick and syrupy.

The Pancakes

2 bananas, sliced
2 pears (small to medium), finely chopped
100g/3.5 oz unsweetened coconut
2 tsp cinnamon
5 eggs
Coconut oil

In a large bowl, mix together the coconut and cinnamon until well blended. In a medium bowl, whisk the eggs. Add the bananas and pears to the egg mixture and mash everything up with a potato masher. Add the liquid ingredients to the dry ingredients and stir until well blended.

Heat some coconut oil in a frying pan. When hot, spoon the mixture into the coconut oil using approximately 1/4 cup batter per pancake. When bubbles start appearing and popping on the top of the pancake, flip and cook for a minute on the other side. Serve hot with spoonfuls of berry sauce!

Serves 4.

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