“Perfecting a healthy pancake was high on our to-do list and it’s taken us two years to come up with this recipe. Believe it or not, these pancakes pack a seriously healthy punch. We love to serve our pancakes with loads of toppings, two of our favourites are nut butter and berries.” Emma and Carla Papas, The Merrymaker Sisters






Skill level

Average: 2.6 (7 votes)



  • 2 cups mixed berries (fresh or frozen)
  • ¼ cup chia seeds
  • 2 tbsp lemon juice or water

Nut butter

  • ½ cup walnuts
  • ¼ cup macadamias
  • 1 tbsp maple syrup
  • ½ tsp sea salt
  • 2 tbsp coconut oil, melted


  • 4 eggs
  • ⅓ cup coconut milk
  • ¼ cup coconut flour
  • ¼ cup nut butter
  • ½ tsp baking soda
  • ½ tsp vanilla extract
  • pinch of Himalayan pink salt
  • ½ cup good quality dark chocolate, finely chopped (we use Loving Earth, it has no nasties)
  • 2 tbsp butter

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 10 minutes

To make the jam, in a saucepan over low heat, combine the berries, chia seeds and 2 tablespoons of water. Keep stirring until the berries become soft, about 5-8 minutes. Take the jam off the heat and mash the berries with a fork. Transfer to a glass bowl and allow to cool in the fridge while making the nut butter and pancakes.

To make the nut butter, place all ingredients except coconut oil in a food processor or Vitamix and pulse. Add coconut oil slowly until a smooth butter forms. Place in a bowl and set aside (you’ll need to use some in and on the pancakes). 

To make the pancakes, place all of the ingredients except the chocolate and butter into a food processor or Vitamix. Whiz until smooth. Tip into a bowl, add the chocolate and stir through.

Melt ½ tablespoon of butter in large frypan over medium heat and place about ¼ cup of batter in each half of the frypan, cooking 2 pancakes at a time. The batter will be quite runny.

Cook pancakes until small air bubbles form on top, this will take around 3-4 minutes. Flip carefully with a spatula and press slightly so the batter cooks evenly. Cook for a further 1-2 minutes and place on a plate, cover with foil. Continue to cook pancakes until all the batter is used, about 8 pancakes in total.

Serve pancakes with a generous smear of nut butter and a dollop of jam. You may also like to add maple syrup mixed berries.



• Extra jam will keep refrigerated for 3 days.

• Extra nut butter will keep for 5 days refrigerated.


Photography by Benito Martin. Food styling by Alice Storey. Prop styling by Lynsey Fryers. Food preparation by Alice Storey & Georgina Larby. Creative concept by Louise Fay .


Emma and Carla Papas from The Merrymaker Sisters, as their blog name suggests, are real-life Aussie sisters on a mission to make the world a healthier, happier place. They are holistic health coaches and authors of numerous paleo cookbooks.