Are you struggling to make healthy but tasty options for your kids and yourselves while in lockdown with just the basics in your pantry? Let’s face it … we are all stuck at home, the kids are restless. Feeding them sugar is not only going make them more restless and not to mention, 3 weeks of sugar filled and white refined carbs are not going to do our butts any good either…

I thought I would share the pancake recipe we use, that’s actually healthy and is low in carbohydrates, sugar, they are high in protein and delicious. Ethan absolutely loves them and he’s pretty fussy. He can taste when I’ve replaced sugar or added too much healthy stuff to his food.

Try these…. they are easy to make … get the kids involved too.

• 1/2 cup coconut flour
• 3 tbsp Xylitol / Honey
• 1/2 tsp baking powder
• 1/2 tsp salt
• 6 large eggs
• 1/4 cup butter melted
• 1/2 tsp vanilla extract or essence
• 3/4 cup sparkling water (or regular water)
• Additional butter or oil for the pan

(I like to add a tablespoon or 2 of Pea Protein for some extra protein intake… but it’s not necessarily if you don’t have any.) In a large bowl, whisk together coconut flour, sweetener, baking powder, and salt. Add eggs, butter, and vanilla and stir to combine. Add sparkling water and whisk until smooth. Let batter rest a few minutes to thicken for a while. Heat a large frying pan over medium high heat and brush with vegetable oil or melted butter. Scoop two or three tablespoons of batter onto pan and spread into a circle. Cook until bottom is golden brown, top is set around the edges, and a few bubbles appear in the top. Flip carefully and continue to cook until second side is golden brown.

Note: Due to variations in coconut flour, your batter may be too thin or too thick. If your batter is too thin, add an additional tbsp of coconut flour. If too thick, add a few tbsp of sparkling water. Your pancakes may appear flat when cooking on the first side but puff up when flipped.

Serve with yoghurt, berries, honey or maple syrup.


Be Safe and be blessed

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