Blueberry coconut pancakes


I never understood why would anyone put perfectly fresh and sweet blueberries in the pancake batter. That sounded completely irrational. Cooking fresh berries. Right.

I was probably really hungry the last time I went to the store. I came home with almost a kilo of blueberries. So, I decided to make some blueberry pancakes… OMG! When those blueberrues start popping in your mouth it’s like…

From now on I’m having my pancakes with blueberries!

Ingredients (makes aprox 11 – 12 flapjacks):

  • 1 big egg
  • 20 g rolled oats
  • 10 g coconut flour
  • 10 g coconut flakes
  • 1 Tbsp vanilla protein (optional)*
  • 1/2 Tbsp linseed
  • 2 Tbsp Perfect Fit (sweetener)*
  • 1/2 tsp baking powder
  • milk
  • 1 big handful fresh blueberries
  • coconut oil for baking
  • greek yogurt & fresh blueberries to garnish

* I make my own vanilla protein mix: ground vanilla & 50% rice – 50% pea protein
* I’m using Perfect Fit sweetener as I can’t eat sugar. It replaces 100% sugar and 50% fat (avaliable in Spar and VitaCare)


  1. Put rolled oats, coconut flour, coconut flakes and linseed in a cofee grinder and mix to get a flour like consistency.
  2. Transfer to a bowl, add Perfect Fit sweetener and baking powder and mix.
  3. Add an egg an mix altogether until smooth. Start gradually adding milk – the batter shouldn’t be too liquid. Add fresh blueberries.
  4. Set aside for 5 – 10 mins.
  5. Spread some coconut oil over the pan. Use 1 Tbsp of batter for each pancake.
  6. Serve with greek yogurt and fresh blueberries.

Babka understands…

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When things go wrong, just stop and make a babka. She understands. She makes all the bad things go away. And even if it won’t turn out like the prettiest babka in the world, it will still be the best one you had in a million years.

Just go for it!


  • 100 g wholegrain spelt flour
  • 200 g wheat flour T400 + for dusting
  • 1 egg and 2 egg yolks
  • 15 g fresh yeast
  • 15 ml milk
  • 70 g softened butter
  • 40 g agave syrup or honey
  • ⅓ tsp salt
  • 1 Tbsp rum
  • ½ tsp vanilla extract
  • 1 egg for brushing


  • 4 Tbsp chia seeds
  • 100 g fresh blueberries
  • 100 g fresh raspberries
  • 150 g blueberry or strawberry jam (I used ISIS sugar free jams)*

* avaliable at Vita Care


  1. Prepare the yeast: mix 15 ml warm milk, tablespoon of agave or honey and fresh yeast. Let double in size.
  2. In a big bowl mix both flours and salt.
  3. In a seperate bowl mix softened butter using a hand mixer. Gradually add egg and yolks, agave syrup, vanilla and rum.
  4. Add the yeast and the egg mixture to flours and mix with wooden spatula. When the ingredients start to combine, dust te work surface, transfer the dough and start kneading. Knead for 10 – 15 mins. Starch needs some time to soak up. It will be a bit messy at the begining, but when it strats to come together, you should form a compact silky dough ball.
  5. Cover and let rise until doubled in volume (be careful not to overdo it).
  6. In the meantime mix chia, fresh berries and jam.
  7. Transfer the dough to work surface and roll to 0.5 com thick.
  8. Spread over the fruit mixture.
  9. Roll and cut lenghtwise. Twist the strands to form a plait.Transfer to a baking tin and let rise.
  10. Brush with egg wash and bake in preheated oven at 210 °C for 10 mins. Turn the tin around and bake for another 10 mins. After that, lower at 180°C and bake for 10 more minutes.
  11. Let cool. Or don’t let cool. Eat.