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Serves: 2-4
Pre: 5-10 minutes
Cooking: 10-15 minutes

1 cup self-raising wholemeal flour
1 tbsp. honey
1 ¼ – 1 ½ cups buttermilk
1 egg
1 tbsp. honey, plus extra to drizzle
125g raspberries
125g blueberries
Coconut oil – for cooking
To serve
Vanilla yoghurt
200g full cream yoghurt
1 vanilla bean pod, seeds removed (or can use paste)


To make the vanilla yoghurt mix together the yoghurt and vanilla bean, set aside in the fridge.

Pour flour in to a bowl and make a well in the centre.

In a jug whisk buttermilk, honey and egg together until well combined.

Pour the wet mixture into the well and mix until a smooth batter forms. Stir the berries through the mixture, reserving a few for the topping.

Heat coconut oil in a large non-stick frying pan. Add spoonful’s of mixture to the pan and cook for 2 minutes on each side. Transfer to a plate to keep warm.

Top pancakes with vanilla yoghurt, berries and a drizzle of honey.


  • To make into chocolate pancakes, add 1 tbsp. cocoa or cacao to the mixture
  • To make dairy free, swap buttermilk for plant-based milk and top with coconut yoghurt instead
  • Alternative fruit can be used if preferred