• Get your pan on a medium heat and melt a teaspoon or 2 of butter in it.
• Whisk your eggs for a few seconds in a large mixing bowl, by hand is fine.
• Add coconut flour, baking powder and vanilla powder and whisk and then let stand until it’s a thick goop – about a minute or 2.
• Add milk and whisk until all combined.
• Now, spoon the thick batter into pan by the heaped tbsp and gently spread out a little so diameter is about 3 inches.
• Fry 2 minutes a side and make a stack in a low oven to allow you to build up your collection for breakky.
• MAKES 10-12 hot cakes, so double if you have a large family, and have a low oven cued, to put the mid-batch hot cakes in to stay warm until serving. These aren’t very nice cold – the curse of coconut texture. Best to definitely keep them warming in the oven until all are ready to serve together, nice and hot.

BLUEBERRY COMPOTE or any berry

• To serve, before you start making the hotcakes, get a pot going on low with 2 cups of blueberries, a pinch of ground cinnamon and a tbsp of rice syrup or 6 drops stevia and let it cook unassisted. Then it's all ready at the same time. Or, you could use this heavenly rustic strawberry jam recipe, or maple and lemon juice - whatever you like!
• To top? A little natural yoghurt or my whipped vanilla bean & lime coconut cream dolloped (click through here and scroll down to the whipped coconut cream part). In typing that, I want to go make them again!