Place the flour, eggs, cinnamon and stevia/ xylitol in a blender and mix until smooth. Add more flour if necessary to achieve a medium consistency (pourable but not runny).
Heat the coconut oil in a pan to a medium/high heat and then pour in a small amount of the mixture into the centre of the pan (around 50ml).
Move the pan around gently to even out the mixture into a circular shape. When small holes appear in the pancake, turn
it over and heat on the other side for 1-2 minutes. Repeat with the remaining batter.
Serve with yoghurt and fruit.
Choose low/medium-sugar fruits,
such as blueberries, kiwis and strawberries, rather than high-sugar fruits, such as bananas, apples and mangos if you are limiting your carb intake
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> 3 tsps coconut flour
> 2 medium sized eggs
> 1⁄2 tsp ground cinnamon
> 2 tsps stevia/xylitol
> 1 tsp organic coconut oil
> 1 tbsp low fat Greek yoghurt (use dairy free yoghurt if preferred)
> 100g mixed berries and fruit, chopped into small pieces
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