Print Recipe

Very Very Berry Pancakes

Course: Breakfast
Servings: 4


  • 125 g Gluten Free Flour
  • 1/4 cup frozen or fresh berries
  • 1 egg
  • 100 ml coconut milk
  • 1 tbsp coconut oil for cooking


  • Mix the egg and coconut milk into the flour.
  • If using fresh berries, mash them with a fork and add to the batter. If using frozen berries, defrost them until they are soft enough to mash and add them to the batter.
  • Use approx 1/2 – 1 teaspoon coconut oil or butter in a skillet on medium heat, flipping each pancake halfway through until they are golden brown and firm all the way through.