Blueberry Pancakes

Blueberries are a super food, rich in powerful antioxidants.


Serves 2-4 (makes 4 large pancakes)




100g (4oz) Porridge Oats blended into flour

35g (around 1½ oz) of Xylobrit (Xylitol)

210ml (7fl.oz) skimmed milk, soya milk or nut milk

2½ tbsp water

1 medium egg

4 tsp Coconoil Coconut Oil (1 tsp of Organic Coconut Oil per pancake)

for frying


For the Filling

4 tbsp blueberries 2 tsp Xylobrit (Xylitol)

1 tbsp water

1 tsp lemon juice 1.




1. Make the pancakes by blending all the pancake ingredients except the Coconoil in a blender until smooth.

2. Melt one teaspoon of the coconoil in a frying pan and tip to coat the whole surface. Spoon in half a ladleful of the batter (a quarter of the total batter) and tip the pan to spread evenly in a circle around the base.

3. Cook for 30 to 45 seconds, then turn with a spatula (or the more adventurous can attempt to flip) and cook the other side for a similar length of time, until pale golden.

4. Remove from the pan and keep warm (place on a plate and cover with a clean, dry tea towel) until ready to be served. You will have to add another teaspoon of Coconoil to the pan between pancakes to make sure they do not stick.

5. To make the blueberry filling, place the blueberries in a pan with the Xylobrit, water and lemon juice and heat gently until the berries start to burst and release their juice, producing a berry compote. Spoon a bit into the middle of each pancake and fold up.


GL's PER SERVING: 4 per pancake


COOK'S NOTES: VARIATIONS: for other fillings squeeze fresh lemon juice over the pancake and sprinkle with Xylobrit then roll up.