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Ingredients
Pancake mix:
25g ground almonds
20g rolled oats
1/2 tsp baking powder
1 medium egg
45ml almond milk (or oat if you prefer)
1 1/2 tsp raw honey
Pinch salt
Topping suggestion:
1 tbsp coconut or live Greek yoghurt
1 1/2 tsp raw honey
Handful of berries (we like blueberries)
Preparation
Combine the pancake ingredients in a blender until smooth
Melt 1/2 tsp of coconut oil in a frying pan over a medium-high heat and then spoon the mixture in to make mini pancakes. Cook until bubbles form (about 1 minute) and then flip and cook on the other side for 30 seconds. You'll probably need to do two rounds, they won't all fit in the pan.
Top with yoghurt, fruit and the honey drizzled over the top.
Want some crunch: add a few chopped almonds or pecans to your topping