Best Mixed Berry and Peanut Butter Pancakes

This recipe uses coconut flour which really absorbs all of the liquid so make sure that the batter is the right consistency, if it seems a little dry add an additional egg white!


Serves 1-2 (makes three large or four small pancakes)

Total cooking time: 25 minutes


  • 1/4 cup coconut flour
  • 3 eggs whites
  • 1 tsp vanilla essence
  • 1 tsp cinnamon
  • 1 tbsp psyllium husks
  • 1 tsp baking powder
  • 1/4 cup nut milk
  • 2 tbsp organic peanut butter
  • 1 cup mixed berries thawed and pureed (I just used a stick blender)
  • 1 tbsp raw cacao nibs
  • Maple syrup to serve


  1. Lightly whisk egg whites
  2. Add coconut flour, cinnamon, psyllium husks, vanilla essence and milk. When thoroughly mixed together add in baking powder.
  3. Heat a small amount of coconut oil in the pan and cook pancakes for a few minutes each side on a medium heat.
  4. Microwave nut butter in a pyrex jug until runny (about 30 seconds) and warm berries separately.
  5. Stack pancakes with berries, peanut butter and cacao nibs.
  6. optional: serve with maple syrup if you need some additional sweetness or plain greek yoghurt for some additional moisture.


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