Yes, okay. This is the third pancake recipe on my blog…

BUT it’s Pancake Day and as much as I love my go-to banana pancakes, these American-style pancakes were very, very good. I had to share the drowning-in-maple-syrup love.

My intention hadn’t been to make super-healthy pancakes on this occasion, but on reflection, they really were pretty guilt-free (and sugar-free, gluten-free, dairy-free)!

Shopping list: 3 eggs, brown rice flour (or alternative), baking powder, 140ml coconut milk (or other), coconut oil.

This recipe is enough for 2-3 people. We had eaten my paella beforehand so this was a very greedy dessert which, in the end, defeated me.

1) Separate the eggs, keeping the yolks in one bowl and the whites in another. (This may sound obvious but I threw away the yolk with my first egg, just out of habit!)

2) Add 115g of flour, 1 heaped teaspoon of baking powder, and the milk to the egg yolks and whisk to make a smooth, thick batter

3) Add a pinch of salt to the egg whites and then whisk until they form stiff peaks (I had never done this before and I was amazed… Very easily pleased)

4) Fold the egg whites into the batter, being careful to keep lots of air bubbles involved

5) Add a teaspoon of coconut oil to a pan on medium heat and then pour in the batter

6) Fry for a couple of minutes until it is looking golden and firm, and then flip away!

As the batter is thick, you can make these pancakes as big or small as you like.

Serve with your topping of choice and enjoy. Happy Pancake Day!