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Blueberry Pancakes with Mango Cashew Cream

Blueberry Pancakes with Mango Cashew Cream from Hemsley and Hemsley's The Art of Eating Well. A grain-free, gluten-free, dairy-free and refined sugar-free breakfast treat.

From the book


Our version of America’s classic breakfast: blueberry pancakes.Unlike the usual pancake recipes, this is grain-free, gluten-free, dairy-free and refined sugar-free!

A couple of tips: don’t have too much fat in the pan – it should be lightly coated – and, secondly, these coconut flour pancakes work best on a medium heat. Remember there is no gluten to hold these fluffy pancakes together so go gentle on the cooking. Also, you’ll find that the batter will thicken as it stands so just add a small dash of water to loosen the mixture up again before cooking.

You can make these into American-style thick pancakes or thin crêpes, which you can roll and fill with the blueberries and cream. Be sure to try our Mango Cashew Cream as it adds a delicious creamy touch to the berries.

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150–200 g blueberries
2 tbsp coconut oil or butter
2–4 tbsp warm water
2 eggs at room temperature
1–1½ tbsp maple syrup
½tsp vanilla extract, or more if needed
2 tbsp coconut flour
¼tsp bicarbonate of soda
sea salt
For the Mango Cashew Cream:
85 g whole cashew nuts (preferably activated, see step 1)
40 g dried mango
¾ tsp vanilla extract
1 tbsp raw honey
sea salt


For the Mango Cashew Cream

1 Soak the cashews for 3 hours in double their volume of water with ½ tsp sea salt. Be sure to discard the soaking water and rinse before using.

2 Soak the mango in 350 ml water for an hour or more (for a thicker cream,reduce the amount of soaking water for the mango) – we like to do this directly in the blender.

3 Blend together the mango and the water it has been soaking in, the cashews, vanilla,raw honey and a tiny pinch of salt until smooth.Add a little more water if you find the mixture too thick.

For the Pancakes

1 Wash the blueberries and allow them to dry. Line a baking tray with baking parchment.

2 Melt the coconut oil or butter over a low heat in a frying pan and allow to cool.

3 Meanwhile, beat the water, eggs, maple syrup, vanilla and a tiny sprinkle of salt together in a mixing
bowl until light and fluffy.

4 Sift in the coconut flour and bicarbonate of soda and blend with the melted coconut oil/butter to make a batter (don’t wash up the pan yet!) Leave to sit for 5 minutes to thicken up.

Use a spatula to redistribute any leftover coconut oil into the centre of the frying pan and place a
10 cm egg ring in the centre. Place the pan over a medium heat and add 2 tablespoons of the batter.
Push 10 blueberries into the centre of the pancake. After a couple of minutes, the bottom will have set.
Carefully slide each pancake onto the prepared baking tray and remove the egg ring. Start cooking
the next pancake. Once all the pancakes are cooked (the batter should make about six), pop the baking tray under the grill for a few minutes to finish them off. Serve with the mango cashew cream and some extra blueberries.

Use a spatula to redistribute any leftover coconut oil into the centre of the frying pan. Place the pan
over a medium heat and add 2 tablespoons of the batter. Swirl the pan to distribute. After a couple of minutes, check if you can loosen the pancake easily – if so, it’s ready to be carefully turned over. Cook on the other side for a minute or so and then transfer to the prepared baking tray. Start on the next one. Place a dollop of the mango cashew cream in the centre of a pancake, throw over plenty of blueberries, roll up and eat!

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From the book: The Art of Eating Well

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