Gluten and dairy free blueberry and coconut pancakes

Prep: 10 mins
Cook: 10 mins
Gluten and dairy free blueberry and coconut pancakes
These delicious bluberry and coconut pancakes with an orange syrup are dairy and gluten free so everyone can enjoy pancakes this Shrove Tuesday.

55g desiccated coconut

60g quinoa flour

1tsp gluten-free baking powder

1 medium egg

160g coconut milk

30g caster sugar

1tsp vanilla extract

200g blueberries plus extra to serve

Rapeseed oil or coconut oil, to cook

To make the syrupy oranges:

Finely grated zest of 1 orange

225ml orange Juice

60g caster sugar (or to taste)

Segments of 4 large oranges

Mix the desiccated coconut in a food processor for 2-3 minutes. Toss into a bowl with the quinoa flour and baking powder and mix together. Whisk in the coconut milk, egg, sugar and vanilla extract until the mixture has formed into a thick batter. Leave to stand for 20-30 minutes. Then stir in the blueberries.

Heat a frying pan and lightly brush with the oil. Ladle about 4 tablespoons of the batter into the pan and swirl the mixture to spread out. When the pancake is golden brown on the bottom and bubbles begin to appear on the top, carefully flip it over. Cook this side until golden brown. Remove from the pan and keep warm in the oven while you make the remaining pancakes.

To make the syrupy oranges, Add the orange zest, sugar and orange juice to a pan and boil until sit forms a syrup. Add the orange segments before serving.

Pour the syrupy oranges over the pancakes before serving. 


Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Fruit

Recipe Type
Dessert, Easy, Healthy, Quick Meals, Breakfast, Vegetarian

Special Info
Gluten free, Nut free, Vegetarian, Pregnant Mums, Dairy free

Level of Difficulty

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