Restaurants of Leeds are delighted to present an exclusive, mouthwatering recipe for Blueberry Brunch. Full of flavour and nutritious ingredients, this breakfast come lunchtime snack not only packs a terrific punch in its tastiness, it is extremely wholesome and easy to make. It is packed with nutrition as well. Here we show you how to make enough to serve six!


blueberry brunch recipe

Shopping & Ingredients

  • 250g Sweet Potato, chopped
  • 200g Almond Flour
  • ½ tsp Bicarbonate of Soda
  • 3 Eggs, beaten
  • 200ml Almond Milk
  • 250g Blueberries
  • 2 tbsp Coconut Oil, melted


  1. Cook the sweet potatoes in pan of boiling water until tender.
  2. Drain, mash and transfer to a bowl. Allow to cool a little.
  3. Stir in almond flour & bicarbonate of soda.
  4. Beat in eggs & almond milk until a batter consistency.
  5. Stir through 150g of the blueberries.
  6. Heat ½ tbsp coconut oil at a time in a frying pan & drop in tbsp of batter to make 3-4 pancakes.
  7. Cook for 3-4 mins & then carefully flip over to cook the other side for 2 – 3 mins.
  8. Keep cooked pancakes warm as you cook in batches
  9. Serve with the remaining blueberries

blueberry brunch


You can enjoy this treat any time and it is a great way of eating healthily without losing out on taste. Treat yourself to the delights of Blueberry Brunch today and let us know how it tastes. You can tweet us at @foodofleeds


Macro info per serving

Protein 11g Carbs 22.5g Fat 24.1g Energy 352kcal

By mark, Restaurants of Leeds Share this story