How to indulge on Pancake Tuesday the guilt free way

For those of you who read my weight loss story a few weeks ago, you'll know that I am all about balance. I have no interest in living a life that's deprived of joy, and food is one of the great joys in my life. I'm probably at my happiest when I'm eating something delicious, even more so when it's something that I've prepared myself. Double bonus points when it's guilt free.

These pancakes from Hemsley + Hemsley are my go-to Sunday morning treat when I'm in the mood for some indulgence. My friends and family who have tasted them are big fans and have no idea that they are healthy. I suppose that's the biggest compliment you can give 'good for you' food.

I've adapted the original recipe a little to suit my own tastes and feel free to play around with the toppings.  I urge you to give them a try.

This recipe serves two.

Ingredients

200g Blueberries/Strawberries

Handful of Flaked Almonds

2 Tbsp Coyo Yoghurt

2 Tbsp Raw Cashew Butter (or your favourite healthy nut butter e.g. Keen)

2 Tbsp Coconut Oil or Butter

2-4 Tbsp Warm Water

2 Eggs at room temperature

1 Tbsp Maple Syrup

1/2 Tsp Vanilla Extract

2 Tbsp Coconut Flour

1/4 Tsp Bicaronate Soda

Pinch of Sea Salt

Method

1. Wash the berries and allow them to dry
2. Gently toast the flaked almonds in a dry pan and put them aside to cool
3. Melt the oil/butter in the microwave and set aside to cool
4. Beat the water, eggs, maple syrup, vanilla extract and salt in a mixing bowl until light and fluffy.
5. Sift in the flour and bicarb of soda and then blend in the melted oil to make a batter.  Leave to sit for 5mins to thicken up.
6. Heat your pan and add 2 Tbsp of the batter.  Swirl to distribute.
7. Loosen after a couple of mins and flip over to cook the other side.
8. Serve with a dollop of nut butter and coconut yoghurt, with a sprinkling of berries and toasted flaked almonds.

Have you any other healthy (but delicious) options that I should try this Pancake Tuesday?