Lisa Marley from the Cocoa Box shows us how to make these sumptuous and healthy pancakes!


  • 100g Spelt flour (or wholemeal)

  • 1 tbsp of extra virgin coconut oil plus a little extra for cooking

  • 1 Egg

  • 8 tbsp of skimmed milk

  • Natural yogurt - four tablespoons per pancake

  • Topping:

  • 100g of blueberries

  • 2 tbsp of water

  • 2 tbsp of Agave nectar (or honey)


  • 1.

    Mix the egg,yogurt, flour, milk and oil to a smooth batter using a hand or electric whisk.

  • 2.

    Heat a pan on a high heat with half a teaspoon of coconut oil.

  • 3.

    Gently pour half the mixture in and swirl around so it thins out (N.B - if you change the amount of skimmed milk to 6 tablespoons you can make thicker, American style pancakes)

  • 4.

    Cook on each side for around two minutes or until lightly golden.

  • 5.

    For the topping: add to a pan and gently reduce down until thickened. Pour over the pancakes.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 192kj
  • Fat Total 5g
  • Saturated Fat 3g
  • Protein 6g
  • Carbohydrate 31g
  • Sugar 13g
  • Sodium 40mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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