HURRAY its finally that time of the year again where we can whip out the old frying pan and muster up some fluffy pancakes! But "wait, its a new year, new me" you say, have no fear, I have a tasty and healthy recipe for all those of you who like me, are opting for a more wholesome indulgence to satisfy your cravings this pancake day.

Read on to see how you can make these delicious blueberry pancakes with a delightful cashew and mango cream.

What will you need?

For the pancakes:

2 eggs (room temperature)

2 tablespoons of virgin coconut oil or butter, melted

2-4 tablespoons of warm water

2 tablespoons of coconut flour

1.5 tablespoons of maple syrup

1 tiny sprinkle of salt

¼ teaspoon of baking powder

½ teaspoon or more of vanilla extract 


For the cashew mango cream:

1/2 cup of whole cashews (soaked for 6-7 hours in filtered warm water with sea salt, rinsed and drained)

30g dried mango soaked in ½ cup of filtered water



  1. Wash the blueberries and allow them to dry.

  2. Melt the coconut oil or butter, on a low heat, in a PTFE-free non-stick pan and allow to cool.

  3. Meanwhile, beat the eggs, maple syrup, vanilla and salt 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 to make a batter. Leave to sit for about 5 minutes in order to thicken.

  5. Add water a tablespoon at a time to get the right consistency. (For something a little on the creamier side, try adding some soya or almond milk into the mix.)

  6. Use a spatula to redistribute any leftover coconut oil in the frying pan and on a medium heat add 2 tablespoons of the batter. You can either use a 10cm egg ring to create thicker american style pancakes, or simply swirl the pan to create thinner pancakes you can roll

  7. Push 5-10 blueberries into the centre of the pancake and allow the blueberries to spread slowly as it cooks.

  8. After a couple of minutes check if you can loosen the pancake easily and carefully turn it over - it may need a little longer. For your thicker pancakes, once the bottom has set, carefully transfer the pancakes onto a baking tray and pop them under the grill for a few minutes to get them extra toasty. 

  9. [ optional ] For the cashew mango cream, add the mango and the water it has been soaking in to a blender with the rinsed and drained cashews then blend until smooth. Add more water if desired.

  10. With the pancakes and your topping of choice sitting pretty on a  plate, toss on a few blueberries and they're ready for serving.


  Picture credit:   Hemsley & Hemsley/Nick Hopper

Picture credit: Hemsley & Hemsley/Nick Hopper

As the foodie of the bunch, I have made numerous attempts aimed at creating the perfect pancake and this is by far my favourite recipe, as it includes just the right amount of healthy and sweet to satisfy my need to indulge regret-free - props to the wonderful ladies Hemsley and Hemsley for this clean and oh so yummy meal. However, like many things in life, this recipe is not set in stone and you are free to embellish this dish as your tummy and heart so desire. I often add a touch of cinnamon to the batter and as a light dusting, alongside some ripened avocados drizzled in brown sugar or honey. 

However you choose to whip up your pancakes today, just remember that life is far too short to not go heavy on the toppings lol. HAPPY COOKING!!


- four the love of food