Passover Coconut Flour Pancakes with Berry Compote

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I’ll be honest, Passover breakfasts can feel pretty repetitive after the third day of matzo and eggs. That’s exactly why I developed these coconut flour pancakes a few years back when my kids started asking if they could just skip breakfast altogether during the holiday. The answer was obviously no, but I knew I needed to get creative.

Coconut flour is a fantastic Passover-friendly ingredient that most people overlook. It’s naturally grain-free and creates surprisingly fluffy pancakes when you get the ratios right. The trick is using enough eggs to bind everything together and adding a bit of seltzer for extra lift. I learned this technique from my friend Sarah, who’s been making these for her family every Passover since her daughter was diagnosed with celiac disease.

Why Coconut Flour Works for Passover

What I love about this recipe is how the coconut flour absorbs liquid differently than regular flour. You need to let the batter sit for about 10 minutes so the coconut flour can hydrate properly. Don’t skip this step or you’ll end up with dense, gummy pancakes. The berry compote takes just minutes to make and adds that sweet, fruity element that makes breakfast feel special rather than like you’re just making do with limited ingredients.

The Secret to Light and Fluffy Texture

These pancakes work beautifully for a lazy Passover morning or even as a dessert. I’ve served them at our second Seder brunch with great success. They pair wonderfully with fresh fruit, a dollop of whipped cream (if you’re keeping dairy), or even a drizzle of honey.

Passover Coconut Flour Pancakes with Berry Compote - Jewish recipe
I'll be honest, Passover breakfasts can feel pretty repetitive after the third day of matzo and eggs. That's exactly why I developed these coconut flour pancakes a few years back when my kids started asking if they could just skip breakfast altogether during the holiday. The answer was obviously no, but I knew I needed to get creative. Coconut flour is a fantastic Passover-friendly ingredient that most people overlook. It's naturally grain-free and creates surprisingly fluffy pancakes when you get the ratios right. The trick is using enough eggs to bind everything together and adding a bit of seltzer for extra lift. I learned this technique from my friend Sarah, who's been making these for her family every Passover since her daughter was diagnosed with celiac disease. What I love about this recipe is how the coconut flour absorbs liquid differently than regular flour. You need to let the batter sit for about 10 minutes so the coconut flour can hydrate properly. Don't skip this step or you'll end up with dense, gummy pancakes. The berry compote takes just minutes to make and adds that sweet, fruity element that makes breakfast feel special rather than like you're just making do with limited ingredients. These pancakes work beautifully for a lazy Passover morning or even as a dessert. I've served them at our second Seder brunch with great success. They pair wonderfully with fresh fruit, a dollop of whipped cream (if you're keeping dairy), or even a drizzle of honey.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1/2 cup coconut flour
  • 6 large eggs
  • 1/4 cup coconut milk full-fat, canned
  • 2 tablespoons honey
  • 1/4 cup seltzer water
  • 1/2 teaspoon vanilla extract kosher for Passover
  • 1/4 teaspoon salt
  • 2 tablespoons coconut oil for cooking
For the Berry Compote
  • 2 cups mixed berries fresh or frozen
  • 3 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest

Method
 

Prepare the Batter
  1. In a large bowl, whisk together eggs until well beaten. Add coconut milk, honey, and vanilla extract, whisking until smooth.
  2. Add coconut flour and salt to the wet ingredients. Whisk until no lumps remain.
  3. Slowly add seltzer water, whisking gently to incorporate. Let batter rest for 10 minutes to allow coconut flour to hydrate.
Make the Berry Compote
  1. While batter rests, combine berries, honey, lemon juice, and lemon zest in a small saucepan.
  2. Cook over medium heat for 5-7 minutes, stirring occasionally, until berries release their juices and mixture thickens slightly.
  3. Remove from heat and set aside. Compote will continue to thicken as it cools.
Cook the Pancakes
  1. Heat a large non-stick skillet or griddle over medium-low heat. Add a small amount of coconut oil.
  2. Pour 1/4 cup of batter for each pancake onto the hot surface. Cook for 3-4 minutes until bubbles form on surface and edges look set.
  3. Flip carefully and cook for another 2-3 minutes until golden brown and cooked through.
  4. Repeat with remaining batter, adding more coconut oil as needed between batches.

Notes

These pancakes are best served immediately while warm. The batter can be made up to 2 hours ahead and stored in the refrigerator. Coconut flour varies by brand, so you may need to adjust liquid slightly. If batter seems too thick after resting, add an extra tablespoon of seltzer water. Leftover compote keeps in the refrigerator for up to 5 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 20g 26%
Saturated Fat 16g 80%
Trans Fat 0g
Cholesterol 186mg 62%
Sodium 125mg 5%
Dietary Fiber 8g 29%
Total Sugars 12g
Protein 12g 24%
*Percent Daily Values are based on a 2,000 calorie diet.
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