Equipment
Ingredients
Pancake Batter
- 60 ml coconut oil, melted
- 4 eggs, room temperature
- 60 ml water, warm
- 41 g maple syrup
- 5 ml vanilla extract
- 1 lemon, juiced and zested
- 1 g salt, to taste
- 60 g coconut flour
- 2½ g baking soda
Filling and Garnish
- 150 g yogurt
- 400 g blueberries, washed and drained
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 379 kcal
- Protein
- 10 g
- Carbohydrates
- 38 g
- Fat
- 21 g
- Fiber
- 5 g
- Sugar
- 19 g
- Sodium
- 361 mg
- Saturated Fat
- 15 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 191 mg
- Potassium
- 277 mg
- Calcium
- 121 mg
- Iron
- 2.1 mg
- Magnesium
- 25 mg
- Phosphorus
- 166 mg
- Zinc
- 1.3 mg
- Vitamin A
- 94 mcg
- Vitamin C
- 37 mg
- Vitamin D
- 1.0 mcg
- Vitamin E
- 1.2 mg
- Vitamin K
- 20 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.6 mcg
- Thiamin
- 0.21 mg
- Riboflavin
- 0.54 mg
- Niacin
- 1.5 mg
- Folate
- 62 mcg
- Water
- 194 g
- Alcohol
- 0 g
Sources: USDA FoodData Central
Method
Line a baking tray with baking parchment to prevent sticking.
Melt the coconut oil or butter in a frying pan over low heat, then remove from heat and allow to cool slightly.
Whisk the eggs, warm water, maple syrup, vanilla extract, lemon juice, lemon zest, and salt in a mixing bowl until the mixture becomes pale and aerated.
Sift the coconut flour and baking soda into the wet mixture, whisking until the batter is smooth and noticeably thick.
Incorporate the melted coconut oil or butter into the batter, whisking until fully emulsified.
Allow the batter to rest for 5 minutes. This allows the coconut flour to fully hydrate and thicken.
Heat the frying pan over medium heat. Ensure any remaining fat in the pan is spread evenly with a spatula.
Pour 30ml (2 tablespoons) of batter into the pan and tilt to spread into a thin circle. Cook for 1-2 minutes until the edges are firm.
Flip the pancake carefully and cook the second side for 1 minute until golden and cooked through.
Transfer the finished pancake to the prepared baking tray and place in a low oven (approx 75°C/165°F) to keep warm. Repeat for remaining batter.
Spread a portion of yogurt across the center of each pancake and top with blueberries.
Roll each pancake tightly into a cylinder and serve immediately.
Chef's Notes
- Coconut flour is highly absorbent; if the batter becomes too thick to pour after resting, whisk in 15ml of warm water.
- For the best texture, ensure eggs are at room temperature to prevent the melted coconut oil from solidifying during mixing.
Storage
Refrigerator: 48 hours — Store pancakes without filling for best results.
Freezer: 1 minute — Freeze with parchment paper between layers.
Reheating: Warm in a dry pan over low heat or in a 150°C (300°F) oven.
Troubleshooting
Pancakes break or crumble when flipping
Cause: Coconut flour lacks gluten; flipping too early or batter not hydrated enough.
Fix: If they break, serve as a 'pancake scramble' with the toppings; structural integrity cannot be restored.
Prevention: Ensure batter rests for full 5 minutes and edges are completely dry before flipping.
Pancakes are browning too quickly or burning
Cause: Pan temperature is too high for the natural sugars in the maple syrup.
Fix: Reduce heat immediately and wipe pan if fat has burned.
Prevention: Lower heat to medium-low and monitor pan surface temperature.
Cultural Context
While pancakes are a breakfast staple in American cuisine, this recipe offers a modern, health-conscious twist. The use of coconut flour and the rolled presentation with yogurt and fruit can be seen as a nod to contemporary wellness trends and a departure from traditional, heavier pancake styles.
