Ingredients 

Serves 3 or 4, depending on how greedy you’re feeling …

• Coconut oil
• 150 g ground almonds
• Sprinkle of ground flaxseed
• 3 organic eggs
• 50 ml natural yoghurt
• Dash of whole milk
• 1/2 teaspoon bicarbonate of soda
• 1 ripe banana (optional, if you don’t need the sweetness – I don’t)
• Sprinkle of cinnamon

Method

You’re aiming for smaller, thicker, American-style pancakes. Blitz all the ingredients together in a blender. If the batter seems too stiff, add a little more milk.

Heat the oil in a large frying pan. When the pan is hot, add a small ladleful of batter. This is your trial pancake. See how it cooks – if well (sizzles nicely without burning or falling apart), flip it and cook on the other side.

Then slightly lower the heat and continue to cook the rest of the pancakes using the remaining batter. You may find you manage two or three small pancakes in the pan at the same time – though only if this does not become too stressful.

Eat with whatever takes your fancy. A few suggestions below:

• Sweet potato and feta salad
• Peas, avocado, pomegranate salad
• Smoked salmon and cucumber
• Natural / Greek yoghurt with fresh berries
• Natural / Greek yoghurt  with walnuts and sliced bananas
• Maple syrup / runny honey