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Grain Free Berry Pancakes

These are my delicious grain and gluten free pancakes and they make the perfect Sunday spoil for breakfast, without the guilt! I love to top my pancakes with a raspberry coulis and a dollop of plain sheep's or coconut yoghurt and lots of ground cinnamon. These are just one of the many gut healthy recipes, available in my book, Love Your Gut


• 3 large eggs

• 1 cup unsweetened coconut or almond milk

• 1/2 tablespoon freshly squeezed lemon juice

• 1 teaspoon vanilla extract

• ½ cup coconut or almond flour

• 1 teaspoon baking soda

• pinch of sea salt

• 1/4 cup roughly chopped walnuts (optional)

• 1/3 cup flax meal

• 1 teaspoon of cinnamon

coconut oil or ghee for greasing the fry pan

• 200 grams frozen mixed berries


  1. In a large bowl, whisk the eggs and then add the almond milk, lemon juice, and vanilla. Whisk until well blended.

  2. In a separate bowl, mix together the coconut flour, cinnamon, baking soda, salt, and flax meal. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.

  3. Grease a large fry pan and place over medium heat. Once the pan is hot, use a ladle to pour 3-inch pancakes onto the pan. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Repeat with rest of the batter. Add more oil to the pan as needed.

  4. Make a berry sauce by simmering the berries in a small saucepan with 2 tablespoons of water for 10 minutes before serving. Sweeten with a little stevia, xylitol or rice malt syrup if desired.

  5. To serve, place 2 pancakes on a plate and top each stack with approx 2 tbsps of the berry coule, a dollop of plain coconut or sheep's yoghurt and sprinkle with ground cinnamon

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