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(Makes 12 small pancakes – 6 small pancakes is one portion)

3 free range eggs

30 grams of organic coconut flour

3 tablespoons of Goats Milk

1/2 teaspoon of ground cinnamon

1/2 teaspoon of unsweetened vanilla extract

1 teaspoon of coconut oil for frying

Additional extras of your choice for the toppings like blueberries, strawberries, raspberries or maybe a small amount of peanut butter!

Cooking Method

Mix/blend all of the ingredients (apart from the coconut oil and toppings) in a large mixing bowl with a whisk or in a food processor/blender until a smooth batter is formed.

Heat the coconut oil in a frying pan on a low heat.

Add the batter to the frying pan in your desired pancake size. Allow to cook slow and low (about 4-5 minutes) until bubbles start to form on the top on the pancake. Carefully flip the pancake and allow cooking for a further 2-3 minutes.

Serve with your desired toppings and enjoy!

Written by: Adam Wakefield

I have been working as a personal trainer for over 9 years. I began my career in the fitness industry after completing a degree in Sport Science where I graduated with Upper Class Honours. I have always had a thirst for all things related to health, fitness and nutrition and it wasn’t before long that I owned my own gym.

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