Ingredients:
3 tsps coconut flour 2 medium sized eggs 1 egg yolk ½ tsp ground cinnamon 2 tsps stevia (or natural sweetener of your choice) 3 tsps organic coconut oil 1 tbsp plain or Greek yoghurt (use dairy free yoghurt if preferred) 100g mixed berries
SERVES 2

Method:
Place the flour, eggs, cinnamon and stevia in a blender and mix until smooth. Add a bit more flour if the mixture is too thin, or if the mixture is too thick, add a drop of cold water or unsweetened almond milk. The aim is to achieve a pourable but not runny consistency.
Heat the coconut oil in a pan over a medium/high heat and then pour in around 50ml of the mixture into the centre of the pan.
Move the pan around gently to even out the mixture into a circular shape. When small holes appear in the pancake (around 1-2 minutes), turn it over and cook for 1-2 minutes, until golden. Transfer to a plate.
Repeat with the remaining batter. Serve with yoghurt and berries.
Store any leftover pancakes in an airtight container and refrigerate for up to 4 days.