10g flaked coconut
1 tsp ground cinnamon
2 organic eggs
5g organic butter
Himalayan salt to taste
For the jam:
100g fresh/frozen strawberries
1 tsp raw honey
1 tbsp hot water
Blend the strawberries, honey and water into a jam and set aside.
Blitz the almonds and coconut into a flour in a blender using a flat blade.
Grate the carrots.
Mix the eggs, almonds and coconut flour, grated carrots, salt and cinnamon in a bowl using a fork.
Heat the butter in a frying pan. Shape the mixture into a pancake shape and cook on a medium heat for about 4 minutes on both sides.
Serve the pancakes topped with jam for breakfast, or have as a snack.