Bacon and Cabbage Frittata paint

These gorgeous little pancakes are gluten free, dairy free and really simple to make. The avocado adds a lovely creamy texture to the mixture whilst the blueberries just bust with juicy sweetness.  Prepare in one large batch and freeze in little zip lock bags.  Perfect for breakfast, brunch, or in the lunch box. See tip box for diabetic friendly option.

Makes 12 small pancakes 


  • 70 grams brown rice flour
  • 20 grams coconut flour
  • ½  rounded teaspoon baking powder
  • ¼  teaspoon fine sea salt
  • ¼  teaspoon bread soda
  • 1-2 teaspoons coconut sugar (5-10 grams)
  • ½ teaspoon cinnamon
  • 3 large eggs
  • 60 grams avocado, pureed
  • ¼ teaspoon vanilla extract
  • 200 gram can coconut milk (I use Chaokoh)
  • 125 grams blueberries
  • Coconut oil to cook
  • Gluten Free

  • Dairy Free
  • Vegetarian

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  1. Sieve all dry ingredients into a bowl.
  2. Place wet ingredients together in a jug, including the avocado then puree with a hand blender. Stir into dry ingredients and mix to a smooth creamy batter.  Add blueberries, gently mix and leave to rest 10-15 minutes
  3. Heat pan, add half teaspoon coconut oil, then spoon in a little of the pancake mixture. After 2-3 minutes little bubbles will appear, turn over the pancake. Cook 1- 2 more minutes, then serve with your favourite topping.

Maggie's Tips

  • For diabetic friendly use xylitol or stevia or add extra cinnamon, instead of coconut sugar. Go easy on number of pancakes you eat.
  • Vary berries and try out other fruits: grated apple, banana, diced plum, stewed rhubarb etc.
  • Serve with maple syrup or honey or spread with butter