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.
- 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.