Blueberry and Coconut Pancakes


I absolutely love my breakfasts at the weekend. Especially when I can rise late and the sun is shining through my window and I can take the time to really enjoy my first meal of the day, rather than eating my homemade granola from a tupperware whilst catching up on my emails!! Pancakes are such a treat on a saturday morning; quick to make, full of nourishing ingredients and you can add whatever you have in the fridge or cupboards at the time!

This is one of my favourite pancake recipes. The blueberries and coconut compliment each other so well and I love the way in which the blueberry juice spreads as the pancakes cook. They are packed with protein and therefore make a great brunch that will see you through until dinner time with just a light snack in between!

Blueberry and Coconut Pancakes
Prep time
Cook time
Total time
Recipe type: Paleo, gluten free, refined sugar free
Serves: 1
  • ½ cup coconut flour (or desicated coconut for more texture)
  • ½ cup ground almonds
  • ½ cup blueberries
  • 2 medium-large eggs
  • pinch of cinnamon
  • ½ tsp baking powder
  • 1tbsp coconut oil
  • Pure maple syrup or topping of choice
  1. Beat the eggs with a fork and then beat in the other ingredients except the blueberries
  2. If the mixture seems really thick, add a dash of almond milk
  3. Fold in the blueberries
  4. Heat the coconut oil in a pan on a medium heat
  5. Using a ladle, place the mixture into the pan in spoonfuls
  6. Once the pancakes begin to cook through, lightly squash the blueberries so that the juices run and push towards the centre of the pancakes
  7. Turn after around 2-3 minutes and cook until lightly browned on both sides
  8. Serve with your toppings of choice

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