Low Carb Pancakes with Blueberry Compote

For the Pancakes:

In a large bowl, whisk together the wet ingredients.

In a separate bowl, combine the dry ingredients and mix until evenly combined.

Add the dry ingredients to the wet mixture and whisk until smooth.

Grease a large saucepan and place on medium heat. Wait until the pan is hot before spooning the pancake mixture in 2-3 tbsp serving sizes. The pancakes expand, so do not overcrowd the pan! Cook for 3-4 minutes per side or until golden brown.

For the Berry Compote:

While that mixture sits, place all sauce ingredients in a small saucepan and bring to a boil and then simmer for five minutes. Remove from heat and set aside.

Assemble:

Stack the pancakes, drizzle with berry compote, dark chocolate and coconut whipped