Makes 12 little American style pancakes.

In cups, as based on an American recipe I found. Sorry Englishers. Coconut flour is a great alternative to regular flour – high in fibre, good fats, avoids sugar spikes, and is wheat free. Go Google it.

3 medium eggs
1 cup Soya milk
2 1/2 tsp vanilla essence
1/3 cup coconut flour
2 tsp stevia
1/4 tsp rock salt
1 1/2 tsp baking powder

Beat the eggs. Add milk and vanilla essence.

In a bigger bowl, mix the flour, stevia, rock salt and baking powder.
Mix the wet into the dry slowly, until all mixed together.

Now, coconut flour is a tricky beast. It absorbs moisture like the Sahara desert, so make a call here. You might have to add in more milk if the mix seems too thick. Just add bit by bit so it doesn’t go too runny.

Cook in a big frying pan on a high-medium heat, flipping to cook both sides.

I served these with a splurt of agave syrup and blueberries. Oh mamma.