A delicious recipe for blackberry pancakes from The Ketogenic Kitchen - a new book by chef Domini Kemp and nutririonist Patricia Daly.



  • 55g coconut oil
  • 2 eggs
  • 1 tbsp vanilla essence, no alcohol
  • 3 scant tbsp coconut flour 
  • 1 tsp gluten-free baking powder
  • 30g blackberries


  1. Melt 1 tablespoon of coconut oil in a frying pan over a medium heat.
  2. Melt the rest of the coconut oil in a separate pan and add it to a mixing bowl with the eggs and vanilla essence.
  3. Mix well, then add the coconut flour and baking powder and whisk together. You should have a smooth batter – you might have to add some more coconut milk or water.
  4. Ladle some batter into the frying pan and cook for about 3 minutes on each side, until golden brown. The smaller the pancakes, the easier they will be to turn.
  5. Top with the blackberries before serving.