Light, fluffy and naturally high in fibre and protein + gluten & refined sugar free, these pancakes are a nourishing upgrade to traditional ones!

Prep 10 mins / Cook 30 mins / Makes 4

¼ cup coconut flour
1 tbsp allulose or monk fruit with erythritol (or a pinch of stevia)
1 tsp baking powder
Pinch of salt
3 large eggs
2 tbsp olive oil or melted butter (plus extra for the pan)
1 tsp vanilla extract

Whisk all dry and wet ingredients together in a large bowl until smooth and lump-free.
Heat a lightly greased frying pan over medium-low heat.
Spoon approx. 3 tbsp batter into the pan, smoothing into a 12cm-wide circle.
Cook for 4–5 minutes, until bubbles form in the centre.
Flip and cook a further 4 minutes, until golden brown.
Repeat with remaining batter to make about four pancakes.
Serve warm with your favourite toppings.

Store leftovers in an airtight container in the fridge for up to 3 days.

From Flatten Your Curve - delicious recipes that help stabilise your blood sugar for beautiful skin, a healthy body and happy hormones.