Recipe Of The Week - Healthy Pancakes
Prep time
Cook time
Total time
Serves: 4
  • Ingredients
  • 1 tbsp.Coconut oil
  • 110g (4oz) Rice Flour
  • 3 Eggs, beaten
  • 200ml (7 fl oz) Rice or Coconut milk
  • sprinkling of cinnamon
  • 1 tablespoon of almond butter (option)
  • 1 tablespoon full fat Greek yoghurt or full fat natural yoghurt (option)
  • Handful of Blueberries (option)
  1. Heat the coconut oil in non-stick pan.
  2. Meanwhile, add the rice flour and beaten eggs to a bowl and whisk together
  3. Add small quantities of the rice or coconut milk to the mixture whisking continuously until you form a smooth batter with a consistency of cream.
  4. Add a tablespoon of the melted coconut oil to the mixture and mix well.
  5. Using a large spoon or ladle, pour some of the batter into the frying pan until the bottom of the pan is just covered.
  6. Cook for about 1 minute then using a palette knife lift one side to check it's cooked to a golden colour.
  7. Flip the pancake over with a spatula or palette knife and cook for a few seconds on the other side.
  8. Finally slide the cooked pancake onto a plate, sprinkle with cinnamon and serve with your choice of topping; almond butter, a tablespoon of Greek yoghurt or some blueberries
  9. Sprinkle the Cinamon over the wet onelette mix
  10. Continue to cook on a medium heat turning ½ way through
  11. Once cooked, place onto a plate where you can add the optional almond butter or a tablespoon of Greek yoghurt and enjoy!!
Although this is a healthy recipe, it's still a high carbohydrate meal so is best consumed post workout for optimum results!
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