Inspired living

Lemon and Berry Pancakes Recipe

Gluten-free Healthy Lemon and Berry Pancakes Recipe

Credit: Danielle Minnebo

These Lemon and Berry Pancakes remind me of a lemon and berry cheesecake. They taste so good!

Makes: 6 pancakes



  • 150g fresh strawberries, chopped, plus extra to serve
  • Zest & juice 1 lemon
  • 2 eggs
  • 25g coconut palm sugar
  • 15g tapioca flour
  • 15g coconut flour
  • 70g blanched almond meal
  • 1 tsp baking powder
  • 2 tbsp butter
  • 2 tbsp honey
  1. Add strawberries, lemon zest and juice and eggs to bowl and mix together until combined. Add coconut palm sugar, tapioca flour, coconut flour, almond meal and baking powder and mix further to thick batter.
  2. Melt some butter in large frypan over medium heat. Add 2 spoonfuls batter to pan; you should be able to fit about 3 pancakes in frypan. Cook for 3 mins on this side, then flip and cook for a further 2 mins on other side. Continue process until you’ve used up batter.
  3. Serve topped with chopped fresh strawberries and drizzle of honey.


Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.