Coconut Flour Pancakes with Cinnamon-Spiced Fruit Compote

Begin by preparing the fruit compote. Dice 1/2 medium apple into small cubes and combine with 3/4 cup mixed berries in a small saucepan.

Add 2 tablespoons water, 1 teaspoon lemon juice, 1/2 teaspoon cinnamon, and 1/8 teaspoon nutmeg to the fruit mixture. Bring to a gentle simmer over medium-low heat.

Cook the fruit compote for about 8-10 minutes, stirring occasionally until the fruit softens and the mixture thickens slightly. Remove from heat and set aside.

In a medium bowl, whisk together 3 tablespoons coconut flour, 1/2 teaspoon baking powder, and 1/8 teaspoon salt until well combined.

In a separate bowl, whisk 4 large egg whites and 1 whole egg until frothy, about 1 minute.

Add 2 tablespoons unsweetened almond milk, 1/2 teaspoon vanilla extract, and 1 teaspoon sweetener to the egg mixture and whisk to combine.

Gradually add the wet ingredients to the dry ingredients, whisking continuously to prevent lumps. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid.

Heat a non-stick skillet over medium heat and add 1 teaspoon ghee to coat the surface.

Pour about 1/4 cup of batter for each pancake into the skillet. Cook until bubbles form on the surface, about 2-3 minutes.

Carefully flip each pancake and cook for another 1-2 minutes until golden brown. Coconut flour pancakes are more delicate than traditional pancakes, so handle with care.

Serve the pancakes topped with the warm cinnamon-spiced fruit compote and 2 tablespoons of lactose-free Greek yogurt.