Blueberry coconut pancakes

Blueberry coconut pancakes


  1. Sift the flour, salt and baking powder into a mixing bowl. Make a well in the middle of the flour and whisk in the Alpro Coconut Original and egg until smooth. Add half the blueberries to the mixture and continue to stir
  2. Heat a little of the rapeseed oil in a large non-stick frying pan and drop a tablespoon of the mixture into the pan, making three or four pancakes at a time
  3. Cook for about a minute on each side or until tiny bubbles appear on the surface of the pancakes, then flip 
  4. Cover to keep the pancakes warm while you use the rest of the batter

Recipe from Alpro.

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Serve with the additional blueberries and drizzle with maple syrup


150g of blueberries
300ml Alpro Coconut Original drink
200g gluten-free flour
1 tsp baking powder
1 egg (whisked)
1 tbsp rapeseed oil
Pinch of salt
1 tbsp maple syrup


Time: 5 minutes
Serves: 5
Nutrition: n/a