Paleo Coconut and Tapioca Pancakes w/ berries and Macadamia Sauce

The secret to gluten-free pancakes is getting the consistency and texture right. This gluten and diary-free pancake recipe is one of my favourites, not only because it contains no sugar but also because it is light and fluffy. This one fills you up quickly with its high fibre content, but is very low in calories.

Anything you bake with coconut flour can quickly turn out dense and dry. However, tapioca starch improves viscosity, adds elasticity and moisture. It’s a fool proof combination!

It is a general rule in gluten-free baking to always blend different types of starches and flours which balance each other out and bind well.  



1. Mix your wet and dry ingredients in two separate bowls. In your first bowl mix 3 Usana pasture-reared eggs, natural coconut milk and ½ teaspoon of organic lemon juice.

2. In your second bowl mix ½ cup of Crede Coconut Flour and ½ cup of Nature’s Choice tapioca flour, 1 teaspoon of baking powder and a pinch of sea salt.

3. Then slowly add your dry ingredients to your liquid ingredients by using a sieve in your one hand a whisk in the other.

4. Once your dough is smooth and runny, add blueberries, which you have to soak in water overnight. 

5. Fry your pancakes in a small pan greased with Crede Cold Pressed Virgin Organic Coconut Oil. I prefer the kind with a natural coconutty taste as it adds extra flavour.

6. To make the Oh Mega Macadamia nut cream simply heat up ½ cup of natural coconut milk and 1½ tablespoons of Oh Mega Macadamia Nut butter.

7. Top with a small handful of fresh raspberries, sprinkle with Oh Mega Macadamia Nut creme and dust with desiccated coconut.  

To complement my gluten and diary-free pancakes I add dried Blueberries from last week’s Harvest Of Hope vegetable bag into my mixture and top them up with a handful of fresh Oh-Mega-Macadamia-butter-600x600raspberries. I prefer dried blueberries because they are more intense in flavor. The ones I use here are from Tierhoek Organic Farm.

Instead of a high calorie sugary syrup for drizzling, I made a macadamia nut sauce with natural coconut milk and nutritious Oh Mega Macadamia Nut Creme, which is loaded with minerals, vitamin B and fibre.  




Dennis Molewa


I believe in the nurturing power of natural food, flavours and spices. Real food does not compromise on taste. It takes us back to flavour’s true origins.

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