Yay, it’s PANCAKE DAY. Finally, an excuse to make pancakes! I went for crepes again this year, filled with some lovely fruit and coconut cream.

For the batter, I used: 2 tbsp coconut flour, 2 tbsp arrowroot flour, 2 eggs, a dash each of salt, vanilla and baking soda, and enough almond milk to get the right consistency for a thin pancake. Leave the mixture to sit for a while so the coconut flour can absorb the liquid. You’ll probably find you need to add a little more almond milk in order to make the batter runny enough again.

Cook in coconut oil (my mixture made 3 medium sized ones, although I siphoned off some of the batter for another purpose – see below), so you could probably get 4.

I filled them with passionfruit, raspberries and ripe peach, and a good dollop of thick coconut cream. Delicious!

(I also made some thicker mini pancakes – coffee and chocolate chip – because, well, just because!).