Happy New Year Pancakes

Happy New Year

Happy new year!

There is something exciting about the start of a new year. A fresh calendar just waiting to be filled with fabulous events and time with friends and family – creating memories of a great 2016.

And what better way to start the new year than with some healthy-fied pancakes. This pancake recipe is gluten-free and dairy-free, with added goodness from the blueberries and ground almonds.

These yummy pancakes might a nice treat for breakfast or brunch. Serve with mango cashew yogurt or other yogurt of your choice.


Serves: makes 8 medium sized pancakes


  • 2 eggs, lightly beaten
  • 400 ml coconut milk
  • 2 tablespoons coconut oil, warmed to be liquid
  • 1/4 cup coconut flour
  • 3/4 cup almond meal
  • 2 teaspoons baking powered (gluten-free)
  • 1/2 cup blueberries, washed and dried


  1. Combine eggs, milk and oil in mixing bowl.
  2. Stir in flour, baking powder and salt, mix to combine. If it is too thick, add more almond milk.
  3. Melt coconut oil in a fry pan over low to medium heat, add mixture pan and drop blueberries into each pancake. Cook until small bubbles form on the top, then flip over to cook on the other side. For small pancakes use egg rings and add a small amount of mixture to each egg ring.
  4. Serve with cream mango yogurt.

Time Saver Tip

  • You can make this mixture before your brunch guest arrive – just cover with cling film. It will thicken on standing, so add some more milk if it gets too thick.
  • Turn your oven onto low to keep your pancakes warm while you finish cooking them.
  • These cooked pancakes will keep in the fridge for a day or two.

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This Breakfast ebook is perfect if you’re looking for:

+ 20 gluten-free & dairy-free recipes
+ Nourishing smoothies, Juices, Breakfast & Brunch
+ An overview of smoothies vs juices
+ Time saver tips to set you up for success
+ A bonus printable shopping list to get you started.

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