Breakfast · Dessert · Gluten Free · Paleo Diet Friendly · Recipes

Blueberry and coconut pancakes 

Blueberry and coconut pancakes 

A variation on the banana pancake, making it more low carb friendly. This delish dish is perfect for breakfast, afternoon tea or dessert.

Equipment required 

1 mixing bowl
1 fry pan
1/3 measuring cup

Shopping list serves 2

2 handfuls of fresh blueberries
1/3 cup of ground almonds and desiccated coconut
2 eggs
Butter or coconut oil
Maple syrup (optional)

Method to the madness 

Squish the blueberries lightly in the mixing bowl

Add in the ground almond and coconut

Break both eggs and mix well

Heat the fry pan to a medium high heat and grease with a little butter or coconut oil

Fry the pancakes either in small batches or larger pancakes, flip once the edges have become firm and golden

Cook the other side until golden and serve with some extra butter and maple syrup



4 thoughts on “Blueberry and coconut pancakes 

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