Blueberry Buckwheat Crumpets with Blueberry Coconut Cream
  • Chef: Helen Tzouganatos 
  • Serves: 6
  • Time: 45 minutes + chilling overnight



  • 2 eggs, separated
  • 60g or 1/2 cup buckwheat flour
  • 60g or 1/2 cup sweet rice flour (also known as glutinous rice flour)
  • 55g or 1/4 cup castor sugar
  • 2 tsp baking powder
  • Pinch of salt
  • 3/4 cup coconut milk
  • 1 1/2 cups blueberries, fresh or frozen

Coconut oil for frying pan

Blueberry Coconut Cream

  • 1/3 cup blueberries + 1 tsp castor sugar
  • 1 x coconut cream (chilled overnight)
  • 1 tsp vanilla extract

Top with maple syrup, fresh blueberries and toasted coconut chips


For the blueberry coconut cream start by making a blueberry compote. Simmer the blueberries and sugar with a few teaspoons of water over low heat for 3-4 minutes until blueberries turn soft and sticky. Set aside to cool. 

Scoop out the hardened coconut cream from the lid of the can and transfer to a mixing bowl. To separate the rest of the hardened cream from the coconut water tip the remaining contents into a sieve so the coconut water drains from the cream. Whip cream until light and fluffy then add vanilla and blueberry compote and whip to combine. Keep cool in fridge while you prepare the pancakes.

For the crumpets whisk egg whites in a bowl until stiff peaks form. 

Place all other ingredients except blueberries in a separate bowl and whisk to combine.

Fold stiff egg whites and blueberries into the crumpet batter.

Melt a little oil in a frying pan over medium heat. Spoon batter into pan and cook crumpets for 2-3 minutes until bubbles pop on the surface. Flip over and cook for a further minute until golden. 

Serve crumpets with chilled blueberry coconut cream, maple syrup, coconut chips and fresh blueberries.