Breakfast / Desserts / Modern Australian

Coconut and Blueberry Pancakes


Coconut and blueberry pancakes

These pancakes are so good and it has taken me a while, after several attempts to come up with this recipe. I love my food, and I love pancakes, so it was important to come up with a gluten-free, dairy-free and refined sugar-free batter that also tastes great.They are full of texture and crunchy. Serve them with pure maple syrup and extra fresh blueberries, I also love them with bananas.

I do not add any baking powder to mine, because I also want them yeast free, and they come up great, but you can add 1 teaspoon of baking powder if you like them extra fluffy.If you look at the ingredients list, you might think that’s too many for a pancake. However once these flours are in your cupboard, honestly these pancakes are so easy to make. You can also substitute the coconut water for just water, but they do taste better with coconut water. Just that extra bit of special flavour. Of course you can use this batter plain without the blueberries, it is just as delicious. I love my plain pancakes topped with mapke syrup, bananas and passion fruit.

Pancakes with banana and passion-fruit. Same batter minus the blueberries.

Pancakes with banana and passion-fruit. Same batter minus the blueberries.

For a vegan option omit eggs and replace with an extra 1/2 cup of coconut cream.

Makes about 8-10 pancakes
Preparation Time: 10 min
Cooking time: 30 min


2 eggs
1/2 cup buckwheat flour
1/4 cup tapioca flour
1/4 cup oat-bran
1/4 cup coconut flour
1/2 cup coconut cream
1 to 1 1/2 cups coconut water
1 tablespoon coconut sugar (optional)
1 cup of blueberries, frozen or fresh (optional)
1/2 teaspoon vanilla essence
1 tablespoon lemon juice (optional)
Butter or coconut oil for pan-frying

Whisk eggs until frothy with a hand-held beater, then add sugar and mix it. Add vanilla, lemon juice, coconut cream and mix well. Then add the flours, mix them a bit, then add 1 cup of coconut water. Mix it well and slowly add up to an extra 1/2 cup of coconut water, until you have a nice thick consistency, not too watery. Add blueberries at the end and mix it in gently. The amount of coconut water will vary according to the coconut cream that you are using, I like to use Ayam brand coconut cream, it’s quite thick. If yours is more watery then you may not use the whole 1 and 1/2 cups of coconut water. Avoid any lumps in batter.

Heat a non-stick fry-pan on medium heat, when hot grease with a bit of coconut oil or butter, then use a ladle to pour in batter. Cook pancake until the sides start to dry, then flip it to the other side. Cook until golden and cooked right through. Continue until all batter is used.

Coconut and blueberry pancakes

Coconut and blueberry pancakes

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