Sugar, dairy and gluten free with a high protein content- tastes like chocolate cake in a pancake.


  • 4 organic free range eggs

  • 1 cup water

  • ½  teaspoon vanilla powder

  • ½ teaspoon cinnamon

  • 1 tablespoon coconut sugar

  • 1- 2 tablespoons organic carob powder

  • ½ cup organic cocoa powder

  • ½ cup quinoa flour

  • 2 teaspoons aluminium free baking powder

  • 1 ½  cups fresh or frozen blueberries

  • 1- 2 teaspoons rice bran oil, for cooking

  • Raw honey and Coco Dreamcrème, to serve

  • Coco Dreamcrème

  • ½ cup young coconut water

  • ½ cup soft young coconut flesh

  • ? cup raw organic coconut oil

  • ¼ cup raw cashews

  • 1 tablespoon coconut sugar or maple syrup

  • ¼ teaspoon vanilla powder

  • 1- 2 tablespoons organic cocoa powder


  • 1.

    Prepare Dreamcrème and set in fridge until serving time.

  • 2.

    Beat eggs in a large mixing bowl with a whisk. Add everything in order beating as you go to make a smooth batter, gently stirring in blueberries last.

  • 3.

    Heat a non-stick frypan to quite hot, greasing with rice bran oil. Drop ? cup portions of mixture into hot pan allowing 8 or so blueberries per pancake.

  • 4.

    Turn heat down to medium and cook about 2 minutes on each side turning gently. Keep warm.

  • 5.

    20 minutes to make pancakes and Crème topping. Serves 2 generously.

  • Coco Dreamcrème:

  • 1.

    Blend altogether until smooth. Serve immediately or refrigerate until needed.

  • 2.

    2 minutes to make. Serves 4.

  • 3.

    SuperTip: this Crème is unbelievable cold!

  • 4.

    Thickens to the consistency of heavy double cream and is perfect for cream layers in cakes, with brownies, pudding, healthy muffins, scones, toast or eating as is.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 293kj
  • Fat Total 23g
  • Saturated Fat 16g
  • Protein 6g
  • Carbohydrate 17g
  • Sugar 4g
  • Sodium 96mg

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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Abigail O’Neill is an Australian fashion model, author of Model Chocolate, food photographer and an expert in vegetarian, raw and vegan cookery. You can follow Abigail on Twitter here and on Facebook here.

For over 80+ superfood recipes, you can buy Model Chocolate here.

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