Delicious Gluten-free, Dairy-free, Sugar Free Blueberry Walnut Pancakes

As promised, here is the recipe for these amazing gluten free, dairy free and sugar free blueberry walnut pancakes. This recipe is courtesy of Dr Mark Hyman.


3 large eggs (or 4 small)

3/4 cup milk of choice - e.g. rice milk, coconut milk, almond milk

1/2 tbsp. lemon juice

1 tsp. vanilla extract

1/2 cup coconut flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 cup arrowroot powder

1 tsp. cinnamon

Pinch of sea salt

1 pint fresh blueberries

Coconut oil (for greasing pan)


Step 1. In a large bowl, whisk the eggs and then add the milk, lemon juice and vanilla. Whisk until well blended.

In a separate bowl, mix together the coconut flour, cinnamon, baking powder, baking soda, salt, and arrowroot. Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking. Once combined, gently fold in the walnuts.

Step 2. Grease a large pan and place over medium heat. Once the pan is hot, use a ladle to pour the mixture into the pan for individual pancakes. Cook until bubbles appear, then flip. The pancake should cook on each side for about 2-3 minutes. Add more coconut oil to the pan as needed. Step 3. Make a blueberry sauce by simmering the blueberries in a small saucepan with 2 tablespoons of water for 10 minutes before serving.

Note: I added a dollop of coconut yoghurt and extra berries and walnuts for taste and decoration. Gluten free pancakes tend to be dryer then regular pancakes, so the coconut yoghurt adds a nice amount of moisture and flavour. This is a good way to get it rather than drenching the pancakes in syrup.

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