Almond Pancakes with Blueberry Compote (Paleo, Gluten-free)

Pancakes!  The perfect breakfast food.  When I spotted a recipe for almond flour pancakes in one of the paleo cookbooks I picked up, I was eager to try it.  Surprisingly, these pancakes are a lot like regular pancakes.  Since the batter is made in the food processor, it’s nice and smooth without any noticeable chunks of almond.  These pancakes also make a hearty and high-protein breakfast since the recipe calls for four eggs.  With the blueberry compote and a few sliced almonds on top, you will be in your pancake happy place.  I’m starting to think regular flour is totally superfluous!

Ingredients (makes 6 large pancakes; serves 2):

For the blueberry compote:

1 and 1/2 cups fresh or frozen blueberries (I used frozen)
2 tablespoons water
1 teaspoon honey, or to taste
Pinch of salt
1/4 teaspoon vanilla

For the almond pancakes (adapted from Easy Paleo Diet Recipes):

1 and 1/2 cups almond flour
1/4 cup coconut milk
1/4 cup coconut oil
1 tablespoon honey
1/2 teaspoon vanilla
Pinch of salt
1/2 teaspoon baking soda
4 eggs

Butter or coconut oil for cooking
Sliced almonds, for serving

To make the blueberry compote, place all ingredients in a saucepan.  Cook over medium heat, stirring occasionally, until some of the blueberries have collapsed and the liquid is syrupy, 10-15 minutes.  Set aside to cool.

To make the pancakes, process all ingredients in a food processor until smooth.  Heat the butter or coconut oil in a skillet over medium heat, and add about 1/4 cup of batter.  Cook the pancake until the top is covered with bubbles.  Flip and cook until golden on the other side.  Add a little more butter or oil before cooking the next pancake.

Serve hot with blueberry compote and sliced almonds.