These pancakes offer a relaxed weekend (or even weekday!) breakfast with an iron power punch. These pancakes have a whopping 8mg of iron per serve, equaling approximately 57% of the recommended daily intake. The eggs in this recipe are the main provider of haem iron which is easier to absorb by the body than non-haem iron (plant sources of iron). Happy days.

Time to prepare – 20 minutes. Makes 3 serves.

Ingredients

• 1 tbsp coconut oil

• 1 cup coconut flour

• 8 eggs

• 1/4 cup avocado oil

• 1/2 cup blueberries

• 1/2 cup strawberries (sliced)

• 1 tbsp hemp seeds

Directions

1. Melt the coconut oil in a large skillet over medium heat.

2. In a bowl, combine the coconut flour, eggs, and avocado oil. Mix well. The dough will be stiff, thick and fluffy, not like typical pancake batter.

3. Scoop out 1/4 cup servings of the dough and form it into small balls. Drop them into the pan and press down gently to form pancakes. Cook for 2 to 3 minutes per side, flipping gently.

4. Top with fresh berries, hemp seeds and any other toppings you'd like. Enjoy.

Leftovers keep well in the fridge for 3 days.

Make them flavoured pancakes by mixing blueberries, raspberries or chocolate chips into the dough before cooking.

Additional toppings - Butter, ghee, coconut oil, maple syrup, honey, fruit or nut butter.