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.