Flourless Blueberry Pancakes

The one thing that's really important to me when it comes to recipes? They must be unusual and creative. Additionally, I want to show that we all know and already cook with many foods which are naturally vegan, gluten-free and lactose-free and that these kinds of dishes are not only exciting but can also be delicious as well as healthy.

For MAXIMA Gourmet Extra's new March issue, now available at MERKUR, BILLA, BIPA, PENNY and ADEG, I have created 24 recipes that are, variously, gluten-free, lactose-free, flourless and/or nut-free or a combination thereof.
I really wanted to feature classic recipes like a Sunday roast, but without meat or a heavenly vegan French Toast. So you can see, the main theme is "free from".

I like to modify traditional recipes and incorporate little surprise features. I get my ideas from the US, Australia and Scandinavia.

My photographer colleague Julia Stix and I spent some time cooking and styling these 24 recipes and then taking pastel-hued, yummy images.


And today, I'd like to introduce one of my favourite breakfast/dessert recipes: flourless coconut and blueberry pancakes.

Around Easter Sunday, you'll also get a divine gluten-free brioche recipe and many more for a "free from" Easter brunch.





Flourless Blueberry Pancakes

4 people


  • 3 ripe bananas
  • 6 eggs
  • 100g desiccated coconut
  • 70g blueberries
  • coconut oil for frying
  • 1 tsp cinnamon



  1. Peel the bananas and mash them with a fork. Whisk the eggs in a bowl and combine with the banana mash. Add 90g of the coconut, 60g of the blueberries and the cinnamon and combine well.
  2. Heat up the coconut oil in a large frying pan and fry 3 portions at one time.
  3. Garnish with the remaining coconut and blueberries, dust with cinnamon and serve.

Cooking tip: These taste amazing drenched in maple syrup.