Coconut Flour Pancakes With Blueberry Syrup - Jo Whiten Recipe

Name: Coconut Flour Pancakes With Blueberry Syrup - Jo Whiten
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Blueberry syrup; 250 grams blueberries; 1 tablespoon honey; 1 teaspoon vanilla paste or extract; 1 teaspoon lemon juice; 40 grams water, preferably filtered; coconut cream, to serve (optional); Pancakes; 70 grams coconut flour; 1/2 teaspoon bicarb soda; 30 grams coconut oil or ghee, plus extra for frying; 1/2 teaspoon vanilla paste or extract; 300 grams coconut milk (or preferred milk); 1 pinch fine sea salt; 5 eggs

Servings: persons

Blueberry syrup
250 grams blueberries
1 tablespoon honey
1 teaspoon vanilla paste or extract
1 teaspoon lemon juice
40 grams water, preferably filtered
coconut cream, to serve (optional)
Pancakes
70 grams coconut flour
1/2 teaspoon bicarb soda
30 grams coconut oil or ghee, plus extra for frying
1/2 teaspoon vanilla paste or extract
300 grams coconut milk (or preferred milk)
1 pinch fine sea salt
5 eggs

1
Place all ingredients into mixing bowl and cook 5 mins/100u00b0C/Reverse/speed 1. Transfer to a small jug, cover and set aside until pancakes are cooked. Clean and dry mixing bowl.
2
Place all ingredients into mixing bowl and blend 30 sec/speed 6.
3
Heat a heavy-based, well-seasoned frying pan over low-medium heat, and add a tablespoon of ghee or coconut oil to coat base. Pour in pancakes, keeping them small in size, and turn heat down to low. Once pancakes have set on the edges and slightly in the middle, turn them over and cook until browned.
4
Serve pancakes hot, with blueberry syrup and coconut cream.

406

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Blueberry syrup, 250 grams blueberries, 1 tablespoon honey, 1 teaspoon vanilla paste or extract, and more.

Yes, Coconut Flour Pancakes With Blueberry Syrup - Jo Whiten falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Flour Pancakes With Blueberry Syrup - Jo Whiten

How did you like this recipe?

Frequently Asked Questions