My obsession with refined-flour free bakes and treats is not without merit.

For years I have suffered from tummy issues - specifically constipation. This isn’t something everyone talks about but I want to use this opportunity to highlight the importance of your stool. I first learned about the Bristol stool chart from registered dietician, Mayuri Bhawan and I realised quickly that flour, for me, is a natural bowel plug. Check out her Instagram page below for more on this.

Why am I telling you this? Well, this recipe is completely flourless. I’ve used nut flour, oats to make this fluffy, light pancake. And it’s divine. The texture is light, it’s sweet but it is carb and fat-rich. One batch yields just six pancakes so double this recipe if you want more. 

Ingredients

1/2 tsp bicarb

1/2 tsp baking powder

1/4 cup Pecan Nut Flour

1/2 cup oats (use Steel Cut Oats)

1/2 cup greek yoghurt

1 tsp vanilla

1 tbsp Xylitol/sugar

1 tbsp oil

1 tsp maple syrup or honey

pinch of cinnamon

Method

1. Blend everything in a food processor for 1 min 30 seconds.

2. Add 1/8 of a cup of batter to a hot pan that’s brushed with very little oil.

3. Cook on medium heat for 1 minute and flip. Cover with a lid so that it cooks evenly.

4. Serve with toppings of your choice like blueberries and honey, instead of cream because of the high fat spec in this pancake.