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Blackberry Pancakes Recipe




  • 55g coconut oil
  • 2 eggs
  • 1tbsp vanilla essence, no alcohol
  • 3 scant tbsp. coconut flour
  • 1tsp gluten-free baking powder
  • 30 blackberries


1. Melt 1tbsp coconut oil in a frying pan over a medium heat. Melt the rest of the coconut oil in a separate pan and add it to a mixing bowl with the eggs and vanilla essence.

2. Mix well then add the coconut flour and baking powder and whisk together. You should have a smooth batter – you might have to add some more coconut milk or water.

3. Ladle some batter into the frying pan and cook for about 3 minutes on each side until golden brown. The smaller the pancake the easier they will be to turn. Top with the blackberries before serving.

Courtesy of The Ketogenic Kitchen by Domini Kemp and Patricia Daly (Gill)


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