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Egg-free Coconut Yoghurt Pancakes with Blueberry Compote

Yields2 ServingsPrep Time20 minsCook Time30 minsTotal Time50 mins

Make this breakfast for a loved one and you're guaranteed to earn some brownie points! These light and fluffy pancakes are made from all natural, nutritious plant-based ingredients.

Blueberry Compote
 1 cup blueberries
 1.5 tbsp Changing Habits Rapadura Sugar
 2 tbsp fresh lemon juice
 0.5 cup filtered water
 1 cup gluten-free flour or Emmer Wheat flour
 2 tsp baking soda
 Pinch Changing Habits Seaweed Salt
 1 mashed banana
 1 tbsp maple syrup
 1 cup coconut milk
 1 tsp vanilla essence
 0.5 cup coconut yoghurt
 1 tbsp coconut oil (for frying)
Blueberry Compote

Combine the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium-high heat for 5 minutes and then turn down to low and simmer for a further 15 minutes until the mixture has thickened.


In one bowl, sift the flour and add the baking powder and salt.


In a separate bowl, mash the banana and then stir through the maple syrup, coconut milk, vanilla and coconut yoghurt until smooth.


Pour the wet ingredients into the dry, stirring constantly. If the batter is slightly too thick add extra coconut milk.


Heat a pan over a medium heat and add the coconut. Spoon the mixture into a pancake ring and fry for approximately 3-4 minutes on each side. The pancake should flip easy when it is ready.


Repeat with the rest of the mixture.


Stack the pancakes and spoon the blueberry compote on top. Feel free to add whipped coconut cream, coconut yoghurt and/or maple syrup!

Nutrition Facts

Servings 2