Its Saturday morning and you deserve a little treat after a hard week at work – what better than yummy pancakes for brunch?! These morsels of loveliness are naturally sweet and cakey from the coconut flour used and American in style, hence the PB and jelly topping! For all of those who don’t know the Yankee ways, ‘PB and J’ is basically peanut butter and raspberry jam mixed. Trust me, sounds weird, tastes delish! Happy weekend everybody…

Ingredients for pancakes (makes 10 pancakes the size of a small saucer)

• 2 large eggs whisked
• 400ml can full-fat coconut milk
• 2 tablespoons coconut oil melted
• 80g coconut flour
• 120g plain flour
• 3 teaspoons baking powder
• pinch of cinnamon
• butter for frying

Ingredients for PB and J topping

• 100g dessicated coconut
• 100g raspberries (frozen or fresh, just defrost if frozen)
• dollop of peanut butter

1. Combine the eggs, coconut milk and coconut oil
2. Stir in the remaining ingredients and combine so the mixture is smooth
3. Now make the topping. Using a food processor whizz up (or bash manually) the raspberries so all the juice is released, then drain through a sieve to get all the pips out
4. Whizz up the dessicated coconut in a food processor for about 5-10 minutes until runny and in liquid form
5. Combine the raspberry juice and liquid coconut and put in the fridge
6. Melt a knob of butter in a non-stick frying pan over a medium heat
7. Pour in some batter for each pancake (aim for a small saucer size)
8. When the surface starts to bubble, flip and cook the other side… Repeat!
9. Stack up those pancakes and dollop on your ‘jelly’ topping and some peanut butter.