Pancake topping 

  • 1 cup fresh berries (or frozen that have been thawed)
  • ½ teaspoon cinnamon powder
  • ½ teaspoon pure butter (optional)


Place egg whites in a large bowl and beat until stiff.

Place the egg yolks in a smaller bowl and mix in almond meal, vanilla essence, orange rind and LSA (this adds extra fibre and crunchy goodness). Then add this to the egg white mixture with gentle folding.

Heat a non-stick frying pan and drop in a big spoonful of the pancake mixture, watch that the pan doesn’t get too hot or the pancakes will burn. If necessary add a tiny amount of butter to eliminate sticking. Turn over to the other side after about 3 minutes or when golden brown. The pancakes will deflate as you turn them over. If you like very thin pancakes, you can then pat them gently with a spatula.

Serve with fresh or thawed berries, a ¼ teaspoon of pure butter and perhaps a sprinkle of cinnamon to help keep your blood sugars balanced.

Serves 1
Preparation and cooking time approximately 10 -15 minutes
Mixture can be made the night before and refrigerated

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