Pancakes are a family favourite but are often loaded with sugar and cream, making them a poor choice when following a healthy eating plan.
These delicious and super nutritious pancakes can be enjoyed when losing weight after pregnancy, because they are made with a range of ingredients that offer nutritional value – not empty calories.
Coconut flour can be found in health food stores and some mainstream supermarkets in the health food section. Naturally high in protein, wheat-free and high in fibre, coconut flour is a better alternative to white flour.
The healthy topping of fresh fruit, natural yoghurt and a drizzle of honey is a much more nutritious topping than the usual pancake suspects of cream, ice cream or butter.
- 4 egg whites
- 1 tablespoon of coconut oil
- Third of a cup of skim milk
- Quarter of a cup of coconut flour
- 2 drops of vanilla extract
- 15 x blueberries
- 1 banana, chopped
- 1 tablespoon of honey
- 2 tablespoons of natural, low fat Greek yoghurt
- Top with chopped walnuts or almonds
- Top with your favourite fresh fruit – kiwifruit, passionfruit and mango pieces all work well
- Sprinkle some LSA or shredded coconut on top
- Use two whole eggs instead of the four egg whites
- Replace the skim milk with unsweetened almond milk or oat milk
- In a bowl, beat the egg whites for a few minutes, until they are light and frothy.
- Add the vanilla extract, coconut flour, milk and half of the banana (mashed) and combine.
- Heat the coconut oil in a non-stick frying pan over a medium-high heat.
- Ladle the batter into the frying pan, and cook for 4 minutes on each side.
- Stack the pancakes on a plate, and top with the rest of the banana, blueberries, yoghurt and small drizzle of honey