Pancakes with Blueberry & Coconut cream

I LOVE pancakes. I would eat them for lunch and dinner if  I could!  I remember being a kid and being so excited about pancake day.

These are more of a crepe but I like mine thin, but you can add less liquid to make it slightly thicker.

As a topping I have added my homemade blueberry compote with chia seeds and popped some fresh coconut yogurt and strawberries in the middle. It’s quick and keeps it dairy free.

The mix is made from vitamin E rich almond milk and buckwheat flour. Buckwheat flour is awesome and I use it in many of my dishes, its reasonably priced and easy to find nowadays.






2 ripe bananas
4 flax eggs (1 flax egg = mix 1 tbsp ground flax to 3 tbsp water let setup for approx. 5-10 mins)
¼ cup coconut oil, melted
½ cup almond milk
1 ½ cups buckwheat flour
1 tsp. ground cinnamon
pinch of salt
1 tbsp coconut sugar


Blueberry compote: 

1 cup of blueberries 
1/4 cup water
1 tbsp coconut sugar
2 tbsp chia seeds



To make flax eggs, add water to the flaxseed, stir and let sit for 5-10 minutes. Mash banana with a fork in a small bowl. Add flax eggs, coconut oil and almond milk – mix well
In another bowl whisk all the dry ingredients together. Fold in wet ingredients, using a spatula and mix until well incorporated.

In a small pan add in add the blueberries, water, chia seeds and coconut sugar and turn it onto a medium-high heat.

Pre-heat your frying pan and add in a very thin layer of coconut oil.
Once the pan is at medium to high heat, using a ladle or soup spatula, add batter to the pan. Flip when underside is ready. Place the pancakes on a plate. Your blueberry compote should be ready, looking jelly like. Pour over pancakes with a dollop of coconut cream/yoghurt.



Sarah's Cookery

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