Pancakes are just amazing. Don’t you agree?

I find every excuse to have them for breakfast and my standards are really low. I’ll eat burnt pancakes, half-cooked pancakes, dry pancakes - the list is long.

Today I ran for an hour so I decided to stick to my portions and make a pancake that’s got just the right amount of carbs, protein and fats in there for the day.

I also combined a snack into my brekkies and skipped my midday treat.

This recipe was developed with a goal of keeping my blood sugar levels stable. And I wanted to see how long it took before I felt hungry again. It was three hours.

The texture is not like a pancake but more like a cake so don’t be shocked when you eat it and it crumbles on your plate. That being said, I still love it because when I close my eyes the flavour is amazing.

Did you know: Coconut flour is gluten-free. It’s also sweet and is actually the flesh of the coconut and a by-product of coconut milk. It’s fatty so a little bit goes a long way. It’s also considered a carbohydrate so if you’re counting calories just be aware of the g’s on the packet.

Ingredients for 8 small pancakes

1/4 cup coconut flour

1 tsp vanilla essence

3/4 tsp baking powder

3 tsp xylitol

1/4 cup milk

1/4 cup cottage cheese

1 egg

Method

1. Preheat a pan on medium heat on the stove. Keep a splatter lid nearby.

2. Blitz all of the above in a blender for 1 minute.

3. Lace the pan with Spray-And-Cook.

4. With a 1/8 cup, ladle batter into the pan. You’ll fit 4 into a medium pan.

5. Cook for 2 minutes on each side, flip and do the same.

6. Garnish with fruits and peanut butter/honey/maple syrup. (I added chia seeds for extra carbs because I ran and was sharing my pancakes.)