Servings: 2 · Prep Time: 0 mins · Cooking Time: 0 mins
Total Time: 0 mins

Breakfast | Fibre

Light in texture with a moreish bite to it. The bursting blueberries add sweetness go perfectly with the crunchy toasted nuts. The konjac flour gives the base a pancake / dough like bite to it.



  • blueberries (150g)
  • coconut flour (1 tbsp)
  • large eggs
  • water (1 tbsp)
  • coconut oil (1 tsp)
  • Konjac flour


Turn the grill on to 180degrees celsius.
In to a bowl, add the coconut flour, large eggs, water, konjac flour and eggs. Whisk together well.
Place coconut oil in to a non stick pan. Add 3/4 the blueberries and fry for2-3 minutes until softened.
Add in the batter on top and the remaining blueberries.
Cook the underside for 4-5 minutes on a medium/ low heat, before you can lift up the sides. Pop it under the grill for 2-3 minutes until the top is firm.