Fluffy cinnamon pancakes

A filling breakfast treat

Katy Allen
Katy Allen
Tuesday 31 January 2023

Why I recommend these

Pancakes for breakfast definitely feel like a bit of a treat....but that doesn't mean they have to be unhealthy! I've modified this recipe from Dr Mark Hyman, a pioneer of lifestyle medicine over in the US. He and I are big believers in the concept of food as medicine.

We consume between 1-2kg food every day, so it has to have a huge impact on our overall health. Food has the ability to harm or heal us and this delicious recipe is certainly the latter. Every cell in our body is made of fat and healthy sources including coconut, eggs and nuts are much needed to nourish our body and brain.

I make a batch of these pancakes on a Monday morning and the mixture lasts in the fridge for four days, or less depending how many mouths I'm feeding!

I serve them with butter, a splash of double cream and a touch of honey.

Berries on the side are a must - they're colourful little health superheroes, jam-packed with healthy antioxidants that are vital for optimal health. Blueberries are one of the must nutrient-dense foods on the planet with anti-cancer and anti-ageing properties. They have been proven to support heart health, brain function, memory and blood pressure.

Choose seasonal fruit to maximise taste and I would encourage organic wherever possible to minimise exposure to pesticides (if this isn't possible, at least give them a good rinse under the tap).


You will need

Serves 4

  • 3 large eggs (preferably free-range, organic)
  • 3/4 cup almond or coconut milk
  • 1/2 tablespoon freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • ½ cup coconut flour
  • ½ cup arrowroot
  • ½ teaspoon cinnamon
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of sea salt
  • 1/4 cup chopped walnuts (or other nuts)
  • Coconut oil or butter for frying the pancakes
  • Berries, double cream, honey or dark chocolate for the topping


  • In a large bowl, whisk the eggs and then add the milk, lemon juice, and vanilla. Whisk until well blended.
  • In a separate bowl, mix together the coconut flour, arrowroot, cinnamon, baking powder, baking soda and salt.
  • Add the dry ingredients to the wet mixture, 1/4 cup at a time, while continuously whisking.
  • Once combined, gently fold in the walnuts.
  • Add butter or coconut oil to a frying pan and place over a medium heat. Once the pan is hot, spoon a quarter of the mixture into the pan. After a couple of minutes when the mixture has firmed up, flip the pancake onto the other side for another couple of minutes.
  • Place on a plate and repeat step 2 with the rest of the mixture - it should make about 4 pancakes.
  • Top with berries, double cream, honey and/or melted dark chocolate (at least 75%)