"Sam and his crew are the new custodians
of all I Quit Sugar recipes"

Recipes | 28 by Sam Wood
founder, IQS
 

Blueberry Paleo Pancakes

IQS - Easy family dinners
  • 2 servings
  • Prep - 5 mins
    Cooking - 10 mins
  • Total - 15 mins
IQS - Easy family dinners

These easy Blueberry Paleo Pancakes contain buckwheat flour, a gluten-free grain that is a great source of protein. You can even make the batter the evening before to save time in the morning!  

Servings: 2
Preparation: 5 mins
Cooking: 10 mins

Ingredients

  • 1 egg, lightly beaten.
  • 1/2 cup coconut milk.
  • 1 tablespoon coconut oil or butter, plus extra for frying.
  • 1/3 cup buckwheat flour.
  • 1 teaspoon baking powder.
  • pinch salt.
  • 1/4 cup shredded coconut (optional).
  • 1/4 cup frozen blueberries.
  • full-fat natural yoghurt or Greek yoghurt, to serve.
  • extra shredded coconut, to serve.

Directions

1. Combine eggs, coconut milk and coconut oil in a mixing bowl.

2. Stir in flour, baking powder, salt and coconut until combined. Fold through blueberries.

3. Heat a generous amount of oil or butter in a frying pan over medium heat. Pour in some batter. After 2-3 minutes, when the surface begins to bubble, flip carefully and cook on the other side for another minute.

4. Repeat, until all the batter is used.

Serve with yoghurt and extra shredded coconut.


These easy Blueberry Paleo Pancakes contain buckwheat flour, a gluten-free grain that is a great source of protein. You can even make the batter the evening before to save time in the morning!

Ingredients

  • 1 egg, lightly beaten.
  • 1/2 cup coconut milk.
  • 1 tablespoon coconut oil or butter, plus extra for frying.
  • 1/3 cup buckwheat flour.
  • 1 teaspoon baking powder.
  • pinch salt.
  • 1/4 cup shredded coconut (optional).
  • 1/4 cup frozen blueberries.
  • full-fat natural yoghurt or Greek yoghurt, to serve.
  • extra shredded coconut, to serve.

Directions

1. Combine eggs, coconut milk and coconut oil in a mixing bowl.

2. Stir in flour, baking powder, salt and coconut until combined. Fold through blueberries.

3. Heat a generous amount of oil or butter in a frying pan over medium heat. Pour in some batter. After 2-3 minutes, when the surface begins to bubble, flip carefully and cook on the other side for another minute.

4. Repeat, until all the batter is used.

Serve with yoghurt and extra shredded coconut.