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

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Optional Extras:

  • 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

Serves: 2. Calories per serve: 307
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