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Blueberry & Walnut Pancakes

A tasty start to the day without having to worry about you sugar or dairy intake!

Difficulty to prepare: Easy

Servings: 2


  • 3 large eggs

  • 175ml almond milk

  • 1⁄2tbsp freshly-squeezed lemon juice

  • 1tsp vanilla extract

  • 350g blueberries

  •  1tsp cinnamon

  • 60g coconut flour

  • 1⁄2tsp baking powder

  • 1⁄2tsp bicarbonate of soda

  • pinch of salt

  • 30g walnuts, chopped

  • coconut oil


  • In a large bowl, whisk eggs and add almond milk, lemon juice and vanilla. In a separate bowl, mix coconut flour, cinnamon, baking powder, bicarb, salt.

  • Add dry ingredients to the wet mixture, gradually.
    The consistency will be that of a cake batter.

  • Gently fold in walnuts.

  • Melt small amount coconut oil in frying pan, use ladle to pour 3 inch pancakes.

  • Cook until bubbles appear, then flip – approx 2—3 mins each side, repeating until all mixture is used.

  • Make a blueberry sauce by simmering the blueberries in small pan with 2 tbsps water for 10 mins.

  • To serve, place pancakes on top of each other, drizzle the blueberry sauce over each stack.

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