Almond, Coconut and Carrot Pancakes

INGREDIENTS

100g almonds

10g flaked coconut

1 tsp ground cinnamon

2 carrots

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

METHOD

Jam:

Blend the strawberries, honey and water into a jam and set aside.

Pancakes:

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.