The coconut flour gives this pancake a lovely sweet flavour. It can be quite delicate so allow it to sit in the pan and firm up a little before you flip it.
416 CALORIES | 32G FAT | 3G SATURATES | 12.5G CARBS | 5G SUGAR | 0.2G SALT | 15G PROTEIN | 6G FIBRE
SERVES 4
olive oil spray, for frying
100g button mushrooms, roughly chopped
¼ red onion, finely sliced
3 egg whites
4 tablespoons coconut flour
1. Place a large non-stick frying pan over a high heat, spray with a little olive oil and stir-fry the mushrooms for 3 minutes or so until they start to brown. Add the onion and stir-fry for an additional 2–3 minutes, then remove from the pan and keep warm.
2. Crack the egg into a small bowl, add the egg white and beat lightly with a fork. Add the coconut flour and stir to combine.
3. Place the clean non-stick pan back on a medium heat and spray with a little olive oil. Ladle a quarter of the pancake batter into the pan and swirl to coat the base evenly. Leave to cook for 2 minutes or so. When firm, flip the pancake and cook the other side for 2 minutes. When lightly brown, add a quarter of the onion and mushroom mix and then fold the pancake over so the filling is sealed inside.
4. Make the remaining pancakes, then simply slide onto a plate and serve immediately.
TIP
Coconut flour is a great Paleo-friendly alternative to wheat flour – it’s nutrient-rich, full of fibre and also low-GI, which means it supports a healthy metabolism and stable blood sugar levels.
