Coconut Flour Pancakes with Blueberry Syrup – Jo Whitton – Dani Valent

A gluten-free, grain-free and dairy-free pancake recipe from Jo 'Quirky Cooking' Whitton. Oh, it's delicious too!

You can probably see how happy I am to be cooking alongside Jo ‘Quirky Cooking’ Whitton. I love her food and she’s such a bright spark.

Much of the inspiration for Jo’s recipes comes from the particular dietary needs of her family but even if you aren’t avoiding gluten, grains and dairy, these pancakes are pert and delicious. Plus, blueberry syrup – that’s always going to win!

Serves: 4-6 for brunch (or maybe just Jo and me)
Time: 20 minutes


Blueberry syrup

  • 250 grams blueberries
  • 1 tablespoon honey
  • 1 teaspoon vanilla paste or extract
  • 1 teaspoon lemon juice
  • 40 grams water, preferably filtered
  • coconut cream, to serve (optional)


  • 70 grams coconut flour
  • ½ teaspoon bicarb soda
  • 30 grams coconut oil or ghee, plus extra for frying
  • ½ teaspoon vanilla paste or extract
  • 300 grams coconut milk (or preferred milk)
  • pinch fine sea salt
  • 5 eggs


Blueberry syrup
1. Place all ingredients into mixing bowl and cook 5 mins/100°C/Reverse/speed 1. Transfer to a small jug, cover and set aside until pancakes are cooked. Clean and dry mixing bowl.

2. Place all ingredients into mixing bowl and blend 30 sec/speed 6.

3. Heat a heavy-based, well-seasoned frying pan over low-medium heat, and add a tablespoon of ghee or coconut oil to coat base. Pour in pancakes, keeping them small in size, and turn heat down to low. Once pancakes have set on the edges and slightly in the middle, turn them over and cook until browned.

Serve pancakes hot, with blueberry syrup and coconut cream.


  • Don’t keep flipping pancakes over, back and forth, or they’ll lose their airiness and become rubbery!
  • Add another tablespoon of oil or ghee to the pan between each batch.
  • Keep heat low (especially if using cast iron) or they will burn and stick. If pan is getting too hot and smoking, turn off heat for a minute, then return to a low heat.
  • Replace coconut oil or ghee with any healthy fat such as macadamia oil.


  • Replace blueberries with any berries that are available.

Looking for more wholesome breakfast options? Browse the Breakfast category on the site and subscribe to access recipes and videos for such gems as Matcha Smoothie BowlChai Porridge, and Black Rice Breakfast Pudding.

After more healthy recipes from Jo Whitton? Subscribe to try her Salted Caramel Peanut Butter Smoothie – it’s delicious! Or try Jo’s grain-free, dairy-free and gluten-free Chicken Pot Pies – they are creamy and crispy in all the right places and downright tasty and wholesome all round.

You can also find out Jo’s top 3 tips for simplifying your kitchen here.

Want more Quirky? Check out Jo’s Thermomix book and her program Quirky Cooking for Gut Health.

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