• 2 large egg whites
  • ½ cup coconut water
  • ¼ cup coconut flour
  • ½ tsp. gluten free baking powder
  • ¼ tsp. pure vanilla powder
  • 1 tbs. extra virgin coconut oil
  • Coconut oil for frying pan


  1. Make jam by mashing berries with a fork to form a rough paste. Alternatively blitz with a small hand mix or spice grinder. Stir through chia seeds and set aside in refrigerator.
  2. In a small mixing bowl, whisk egg whites with coconut water and coconut oil until combined.
  3. Add baking powder and vanilla powder, mix well.
  4. Add coconut flour and mix to combine well.
  5. Heat oil in a frying pan over low – medium heat.
  6. Spoon portions of batter into frying pan and cook for 1 – 2 minutes over medium heat. Use back of a spoon to spread batter and shape pancake if needed.
  7. Flip and cook for another 1 – 2 minutes or until cooked through.
  8. Serve pancakes with jam and a drizzle of coconut milk.


  • Calories- 223
  • Carbohydrates- 20g
  • Cholesterol- 0mg
  • Fat- 11g
  • Fiber- 9g
  • Protein- 8g
  • Saturated fat- 3g
  • Sodium- 316mg
  • Sugar- 8g