Three weeks into January and, the truth is, one of my resolutions is starting to slip. The one where I promised myself more downtime. In a hectic world, we often wolf down our food so this is my make sure you slow down and taste it breakfast. It takes a little time and care to make and you can put more care and time into your topping. Taking a little extra time for yourself sometimes really does do the trick. These pancakes are special as the chestnut flour gives them a lovely nutty taste and they still remain light and fluffy.

You will need:
90g chestnut flourPancakes
45g gluten free self-raising flour
A pinch of salt
2 tbsp. xylitol
1 tsp. gluten free baking powder
130 ml coconut milk
1 medium/large egg
Coconut oil to fry

Put all the ingredients together in a large bowl and whisk well so the batter has plenty of air in it.
Heat ½ tsp oil in a non stick frying pan and when the pan is hot turn down to a medium heat and spoon a large dessert spoon of batter into the pan
Cook until bubbles start to form in the centre of the pancake then flip and cook other side until golden brown
Repeat, adding more coconut oil to the pan when needed, until all the mixture is used up. I can normally get 8-10 pancakes out of this mixture.

The hardest part is deciding the toppings but I simply throw a whole load of things on to the table and play with flavours. Some of my favourites: grated sugar free mint chocolate and walnuts sprinkled on top, lemon, cinnamon and xylitol, blueberries or raspberries. My other half who eats dairy has natural yoghurt, fruits and nuts. They also work well with scrambled eggs and bacon.

As I post this the word of the week is now DETERMINATION…and by making these pancakes for breakfast tomorrow I am determined to have some quality me time. :)

Alison Beadle

Alison Beadle

Alison Beadle, UK, has been a fitness pro for over a decade, in various disciplines, as a Certified Level 3 Personal Trainer. She specializes in pre/post natal fitness, and is also a Reiki 2 Practitioner, and as a willPower Method® Phase 2 instructor, she now follows her feet! Most recently her passion has been gluten, dairy, wheat and sugar free cooking, which led her to write her first book, Sugar Free Me; at