This recipe is modified from Maria Emmerich and is so easy - and nut flour free too. Serves 2. Per serve: Cal: 261; Fat: 18g; Pro: 23g; Carbs: 1g
Turn warming draw of the oven on. Shell the hardboiled eggs* and add all ingredients except the coconut oil to a food processor or blender and blend until smooth - it will have a thick consistency.
Heat a teaspoon of the coconut oil in a non-stick pan over medium heat on the stovetop and use a heaped tablespoon to ladle batter into the pan, cooking 3 or so at a time. Cook on one side until the batter starts to bubble on top and flip, cooking for a further two or so minutes.
Transfer pancakes to a plate in the warming drawer of your oven, melt another teaspoon of oil and repeat two or so times, until all of the batter has been cooked.
Enjoy with berries, yoghurt or coconut yoghurt.
*If you need to boil the eggs, then add eggs to boiling water and cook 7 minutes, draining hot water and rinsing with cold water to cool down.
*You could use whey protein powder if you wish