Preparation time: 
min -
Published on
August 13, 2019

Who says you have to miss out on Pancake Tuesday? As it turns out you can have your cake, and eat it! You can scoff your way through a pile of pancakes, without the ill effect of carb-coma, and grogginess. Make today the first day of lent, and begin introducing positive, healthy habits, like including more fat and less carbohydrate to your diet. A year from now, you’ll look back and wonder why you didn’t do it earlier!


1 serving




    1. Using a whisk, mix together all the ingredients, apart from the butter.
    2. On a medium to low heat, melt the butter in a heavy based frying pan, being careful that it dosen’t brown. Move the butter around the pan, and using a spatula, add it to the batter mixture—you have created a non-stick surface on the pan and upped the fat content of the pancake, to prevent sticking.
    3. Mix the butter through the batter. At this stage, it should be as thick as ‘american’ pancake batter—it will hold its shape, rather than flowing around the pan like crepes. If the mixture is too thick, you may need to add more marscapone cheese or almond milk to thin it out—some coconut flours absorb a lot of liquid and thicken more than others.
    4. Using the same butter pan, dollop the batter, to create small, round pancakes. The batter will naturally spread out a little.
    5. Cook gently for 3–5 minutes, until they’re golden and have firmed up. Using a a metal spatula/fish slice flip the pancake to cook for a further 2 minutes on the opposite side.
    6. Serve with a dollop of creamy yoghurt and almond butter, or go the savoury route with some crispy bacon

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