Peach Pancakes with Blueberry Compote


Okay, so I am posting this recipe way later than I meant to. Hopefully it's tasty enough that you can forgive me. There has been so much on the go for us the last couple of weeks, I feel like we're due for an indulgent recipe. I don't want to say I've been stressed, but I have definitely never been busier in my entire life.

Barbara is in Boston this week to take her I-Phase Certification with Z-Health Performance. We're both really excited about it. Any way that we can learn to increase performance and efficiency of ourselves and our clients is essential education. I'll let her write more about it when she gets back. I miss her.

Anyways, while she's gone I intend to take some time for some R & R. I've got a great weekend lined up that involves going to Canada's Wonderland with one of my sisters, going to Elora Gorge with both of my sisters, I'm seeing the band Hollerado play live and I'm hosting a seasonal BBQ for my boot campers and clients. Okay, so it's not exactly rest & relaxation, but I'm pretty damn pumped anyway. Oh, were also launching a fun new video project next week, but I'll share more of that with you tomorrow. Without further adieu, here's the recipe! 

P.S. I made these without any added sweetener at all, but for those who's pallates crave something a little sweeter I have added a bit of honey into the recipe. Enjoy :)




YEILD: 8 pancakes



6 eggs

2 ripe peaches

1/2 cup coconut flour

1/2 cup coconut milk

1 tsp vanilla bean powder (or extract)

2 tbsp raw local honey

1/2 tsp baking soda

dash of salt


2 cups organic blueberries

1 tbsp goat butter



1. Combine all ingredients except the peaches in a mixing bowl with a hand mixer until evenly blended.

2. Slice peaches into small chunks.

3. Fold peaches into batter with a spatula.

4. Pre-heat skillet or pan over medium/high heat and melt a tsp of butter (or coconut oil) in the pan.

5. Drop spatula sized blobs of batter into pan and flatten out using the spatula (batter will probably be thick).

6. Cook on one side for about 5 minutes or so (check the underside of one to see that they are golden and will flip without falling apart), then flip and cook for about another 5 minutes (a tooth pick should come out clean).

7. Top pancakes with a giant spoon full of Blueberry Compote and eat your little hearts out.


1. Melt goat butter in pan over medium heat.

2. Pour in your blueberries and stir them around in the butter, cover with a lid and cook for about 5 minutes, stirring occasionally.

3. Remove the lid and cook for another 5 minutes, stirring as needed. *For a more liquidy/syrupy consistency, keep the pan covered. For a gooey/chunkier consistency, remove the lid from the pan. Either way it will be delicious.

4. When your compote is at the consistency of your liking, remove from heat and smother your your pancakes with it.