Makes one pancake:
Handful of blueberries
Handful of crushed walnuts
Pinch of cinnamon
Pinch of vanilla powder
Pinch of pink Himalayan or Celtic sea salt
Handful of desiccated coconut
Handful of sesame seeds
1-2 TBSP of vanilla coyo (coconut milk yoghurt)
Coconut nectar blossom (very low GI syrup)
1 TSP Organic, raw, virgin coconut oil
Blend the egg, banana, sea salt, cinammon and vanilla in a blender.
In the meantime, heat the coconut oil in a large frying pan then add the batter into the pan, making sure that the mixture spreads evenly.
Add the blueberries, walnuts, sesame seeds and some of the desiccated coconut into the mix. Once browned on one side, flip the pancake and allow the other side to cook.
Once cooked, plate up and spread the almond butter onto one half of the pancake then fold in half.
Add a little coconut nectar blossom syrup over the top of the pancake with a little more desiccated coconut. Add a spoonfull or two of coyo then serve.