Blueberry Pancakes

Blueberry Pancakes

We love a high protein breakfast but sometimes you need to satisfy a sweet tooth – and this does both! These blueberry pancakes are great for a lazy Saturday morning.

Berries are packed with phytonutrients, which are great for gut health, as well as other antioxidants such as vitamin C.


Serves 4


  • 2 tbsp butter or coconut oil
  • 4 eggs
  • 2 tbsp honey or maple syrup
  • 4 tbsp water
  • 1 tsp vanilla extract
  • 4 tbsp coconut flour 
  • ½ tsp bicarbonate of soda
  • 400g blueberries
  • Coconut yogurt, to serve (or full-fat dairy yogurt)


Line two baking sheets with baking parchment.

Melt the butter or oil in a frying pan over a low heat.

In a mixing bowl, beat together the eggs, honey or maple syrup, vanilla, water and a pinch of salt until light and fluffy.

Add the coconut flour, bicarbonate of soda and melted butter or oil. Blend everything together to make a batter. Leave to sit for 10 minutes to thicken up.

Using the same pan you melted the butter, add dollops of the batter (about 2 tablespoons per pancake). The batter should make around 12 pancakes, so cook them in batches. Place a few blueberries on top of each pancake, pushing them into the batter slightly.

Leave the pancakes to cook for a few minutes until the bottom is set. Remove from the pan with a spatula and slide them onto the prepared baking sheets. Melt a little more butter or oil in the pan and start on the next batch.

Once all the pancakes are cooked, place the baking sheets under the grill for a few minutes.

Serve with coconut yogurt and the remaining blueberries.

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