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Gluten free coconut and blueberry pancakes

coconut blueberry pancake


Coconut and blueberry pancakes. Delicious and gluten free! It doesn’t have to be Pancake Tuesday to enjoy our Coconut and Blueberry pancakes. A quick and guilt-free snack for any time of the year. Or any time of day, for that matter.

What you need:

120g Coconut flour

1 tsp gluten-free baking powder

1 tbsp chia seeds

Pinch of sea salt

100ml coconut milk (you can use dairy, almond, oat it’s up to you!)

2 large free-range eggs, separated

150g blueberries

1 tbsp coconut oil

Honey and coconut yogurt to serve.



  • Place all the dry ingredients in a large mixing bowl, mix, then make a well in the centre. Pour the milk in a jug and add the egg yolks. Whisk to combine. Add to the dry ingredients and mix until blended.
  • In a clean bowl, whisk the egg whites until they hold soft peaks. Fold into the batter until combined. Add a ½ of the blueberries to the batter and fold in.
  • To cook, melt the coconut oil in a large frying pan over a medium heat and add a small ladleful of the mixture to the hot pan. Cook for about 2–3 minutes on each side, or until the pancakes are golden brown.
  • Serve the pancakes with, blueberries, a drizzle of honey and a dollop of coconut yogurt.


All ingredients are available at Morton’s, Dunville Avenue.