Animal Protein, Eat

Waste less – Eat more of the WHOLE animal challenge

Photo by Jahoo Clouseau on

6 week challenge

After reading a book called ‘Deep Nutrition’ I realised in order to consume the best protein out there, it needs to either be organ meat or meat off the bone. Most of these cuts are wasted as customers want the convenience of cooking boneless muscle without the nuisance of cooking the carcass for long durations, picking out bones or perhaps western cultured people just don’t know how to cook these cuts of meats? As a society have we lost touch with our ancient traditions unlike some asian cultures that use every part of the animal possible, Where beef oesophagus, chicken feet, pig brain and sheep lung are a prized ingredient to eat. Some people are squeamish to organ meat and are unwilling to try it out given the incredible health benefits that you will struggle get from a supplement or vitamin and these cuts are so high in muscle building properties, joint health support, vitamin A, B1, B2, B6, B12, vitamin C, Magnesium and also rich in the essential nutrients folate, iron and choline. I was and still am slightly squeamish about trying these foods and its been an experiment of bravery as well as culinary experimentation, I’ve done my own research to find out how traditionally the best way to cook these cuts of meat are in order to help support my own bodies health and utilise more of the whole animal, creating less waste.

Here’s how I went;


This meal was made in my slow cooker for around 12 hours, I added a lemon and thyme bone broth concentrate, along with white shredded cabbage, celery and white onion, I then paired it with my usual base salad of coconut oil fried kale, roasted mushrooms, broccoli and white baby new potatoes. I liked this meal a lot, I found it very time consuming removing all of the small bones, but once done, this really is a nourishing meal prep with a lot of flavour.

Its funny as when I was doing some research into cooking chicken necks, almost 95% of the articles were based on how to feed chicken necks safely to your dog. I thought surely someone cooks these up somehow that tastes good, otherwise why would butchers and supermarkets sell them?! Pinterest had some great tips and tricks, so I highly recommend this page if you ever want fresh ideas for recipes, a great source. 

Per 150g serving my portion size contained around 23g protein, 11g fat, 10% total iron 


This recipe was my standard meatball recipe with the beef bone marrow bones cooked into the sauce. The flavours were rich as bone marrow is so beautifully fatty. I think meatballs are quite literally my favourite meal so enhancing them with the marrow did nothing but make this recipe better. 

Bone marrow contains several health-promoting compounds, including collagen, glycine, and glucosamine, these compounds have been linked to decreased inflammation, better skin health, and improved joint function due to there high collagen content. 

Per 100g bone marrow will contain roughly 7g of protein and 84g of fat, 25% of its contents is iron. Whilst this food is super fatty, its health benefits as mentioned above are incredible and you needn’t eat a lot to reap the benefits, here I ate around 10-20g per serve. 


This meal is by far my favourite into this 6 week experiment, never had a tried oxtail before and I can happily say its the most flavoursome, tender and slightly sweet meat. Beautiful. 

I made this in my slow cooker, with bone broth concentrate, red wine, organic tinned tomatoes, mixed herbs, fresh thyme and oregano, leek, white onion, garlic, celery, duck fat roasted potatoes along with my base salad of broccoli, mushrooms and kale.

Real gravies and sauces made from bones simmered for long periods of time have the most delicious meaty jelly – sounds gross but packed full of flavour and collagen, this stuff is so good for your overall gut health, hair, skin, nails and joint health. I will definitely be making this stew again, I eat all my meals cold, I don’t re heat any of them, this for me was eaten over the course of one of Sydney hottest weeks, it would definitely work as a great winter warmer if you like lighter meals in the summer, I however will eat anything at anytime of the year.

With each 150g serving oxtail provides roughly 61g of protein, 28g fat, equating to 42% of its contents in iron. 


I’ll be honest this was probably my most dreaded meal prep of the entire challenge as my mind takes over to the worst possible thought process of how this meal prep will taste, what the texture will be like and overall, exactly what and where this organ has come from. Silly really when you break it down and think about it logically, muscle comes from the animals carcass as do the organs, in reality what is the difference? They serve different functions when the animal is living and when consumed they serve very, VERY different nutritional purposes. People tend to think of protein as just that, PROTEIN, well theres a lot more to it than that. Organ meats as I’ve mentioned are the MOST NUTRIENT DENCE foods in the world – FACT. What you get from organ meat will be more nutritionally authentic to anything you consume as a vitamin or supplement.

Chicken liver contains per 150g, roughly 28g Protein, 8g of fat, Vitamin A – 15.3g, 23 in vitamin C and 20 in Magnesium, equating to 84% of its content to be iron.

I found a recipe from Pete Evans In his cook book ‘going paleo’ using many strong spices and flavours, I figured this would be the right path to venture down when cooking liver for the first time given its reputation for having a ‘metallic’ taste. 

Served with organic lentils, Kent pumpkin an a mixed veggie salad I found this meal prep to be very strong in flavour meaning I hardly tasted the liver, the texture is very soft so it breaks down very well with each bite. I think I will likely make this again with as a one off dinner a pose to a full weeks meal prep, this kind of meat is definitely best served warm and fresh. 


6 little pig trotters made it into my meal prep this week and what an effort it was trying to cook them up. Honestly, I felt way out of my depth with these wee little hooves, never in my life have I cooked any form of feet! The only time I’d ever bought pigs trotters was for my dog as a Christmas gift!

Speaking with a friend from china who cooks this regually as a staple side dish at home, she helped me grasp some understanding of how best cook up the feet for maximum flavour. 

Adding pulled pork shoulder to pack this meal out I started by roasting the trotters in coconut oil and fresh herbs for around 4 hours. The skin was crisp and beautifully roasted but there was no way I could cut what little meat there was on them off. Chatting to my mum via FaceTime, she suggested I place them in a slow cooker to soften, thinking to myself, thats a ridiculous amount of time to cook something that has such little meat and flesh, we’re looking at almost 14 hours of cooking time here?!

I followed mums suggestion and placed all 6 feet in with the pork shoulder and left them in the pot to slowly cook through until the morning, I figured to myself if anything they’ll give the pork shoulder a great tasting stock/broth. When I came down in the morning, all the joints, bone, skin and cartilage had completely come away and cooked through along with the pork shoulder meat. I wasn’t expecting this, so out came my tongs where (like the chicken necks) I carefully picked out every single bone I could find, large and small, until I was left with this incredibly smelling container of pulled pork feet and shoulder. 

I served this meal prep with shredded white cabbage, celery, my staple base vegetable salad and oven roasted granny smith apples. 

The overall result – I was blown away! The crunchy, yet soft texture was so sweet and delicious I couldn’t believe how good it was. After refrigerating, I literally couldn’t scoop the meat out of the container to add to my salad, I would have to cut the meat out due to the high gelatine content, it was like cutting and carving out little cubes of meaty jelly. Sounds gross but oh my goodness it tasted incredible. 

It now baffles me how much as a society, we waste such quality produce. Butchers sell these cuts cheap as most people will buy these cuts for there dogs, great for the dogs but why aren’t we eating this? I’m starting to see that some of our beloved pets are eating a better diet than we are.

100g serving provides roughly, 25g protein, 15.7g of fat, low in iron but high in nutrients, pig trotters are loaded with collagen – containing a number of amino acids in  every three glycine, Pork has the highest percentage of any other meat. 

Week 6: BEEF HEART – Happy valentines 

This week was ALWAYS going to be heart what with it  being valentines day this Friday. 

The biggest shock for me this week when heading into the butchers was the sheer size of a beef cows heart. Probably about the size of my head. Weighing in at 1.6kgs and costing $13, turns out it pays to save when you eat the cuts no one else wants to eat. 

The butchers kindly cut, trim and clean the heart, apparently they have to do this before selling to you, which is good to know as I’m not sure how well I would have handled all the anatomy to cut through in preparation for cooking. 

I did a lot of research on how best to cook up beef heart and the same recipe methods came up each time, which was to skillet pan fry/sear the meat. As heart is a muscle, its best cooked like a steak – medium rare and bloody. The meat should be marinated before hand and left for around 2 hours to absorb the salt and spices. 

Cooking beef heart was an easy task that anyone could do and the taste – I honestly couldn’t say theres any difference between heart and a cut of steak. Its juicy, tender, flavoursome and tastes to me, just like a quality piece of sirloin. 

Given the nutrient density and the price I would definitely have beef heart again. I lacked a marinade with this meal prep so when I eat it again I will most definitely add some kind of sauce to complement the red meat. 

Heart is rich in folate, iron, zinc and selenium along with the beautiful B’s – B2, B6 and B12. Its high in protein, with around 48g per 150g and 8g of Fat equating to 60% of its content to be iron, this meat is a great source of nourishment to your meal. 


Coming from a childhood where I absolute hated eating most foods, mealtimes were such a anxious task everyday at home and especially in social situations, I truly would rather go without then eat something that looked/smelled odd or different. I realise now my mum had the patience of a saint persisting with my fussy eating and cooking up whatever she could in the hope that I would eat at least a few bites.

All grown up and I’m proud of the fact that I’m now eating the healthiest I have in my entire life and I’m doing what I can to constantly learn and educate myself on the highest quality foods for my body. Most people will know I love cooking and baking, so this 6 week challenge has certainly stretched me to a new point of self development where I’ve been so far out of my comfort zone I’ve had no choice but to ask questions, experiment, try new things and research. 

Top 5 biggest take aways from this challenge;

  1. Save your money – Off cuts and organ meats are usually pretty cheap purely because the general population don’t buy them, unless you’ve culturally been brought up eating it, it’s likely these parts are sent off to pet food companies and worse, wasted and thrown out. Most meat is sold by weight and as mentioned any organ meat or off cut such as the bones will be relatively cheap. 
  1. Support your local butcher – There’s likely a small chance you will find these cuts in your local supermarket when it comes to the real nitty gritty stuff. Liver and chicken necks can be found in most large chain supermarkets, however I do recommend sourcing your local butcher and chatting with them about the protein you’d like to buy, butchers are like primal chefs, they know what cuts work for certain dishes and they are genuinely happy to help you out in any way they can.
  1. Im fully aware we are not dogs, nor did we evolve from them, However, I do believe our pets eat better than we do sometimes, I know of people that will feed there dogs a 100% grass fed carnivore diet, for some their pets are paleo, even I am guilty, years ago when I lived in the uk my hamster was paleo, she ate only fruit, vegetables, worms, crickets and water, I was very adamant that she ate the best food, yet we seem to neglect this ethical priority for ourselves. The worlds most nourishing foods are literally within our reach, they contain so many healthy beneficial properties and yet we do not consume them, why? I’d like to be the influence to people to try new foods and explore, you don’t have to eat these cuts everyday but it is healthy to expose yourself to new experiences every now and then.
  1. 100% RESPECT – It genuinely concerns me how unconscious and oblivious we are to any form of animal produce being a product on the shelf that we mindlessly toss into our shopping basket, take home, cook up and consume. How many people ask themselves. – where has my produce come from? Are the animals treated the way I would like them to be treated? Do they have space and the environment to live a humane lifespan? Think about what your values are, personally I don’t buy the RSPCA certified produce because the animals are fed an artificial diet of corn/soy or as they label it 100% vegetarian feed. Knowing what I know from research – cows and sheep eat grass and if they have eaten a grass fed diet it will be labeled that way, along with pasture raised pigs and chickens – these animals are omnivores, they will eat both plants and animals, did you know chickens will eat mice and birds? No animal is designed to eat corn, in their natural environment these would not be found, animals would have access to eat berries, leaves, worms, other insects and small mammals. Corn has very little nutritional value, meaning if the animal isn’t getting any nutrients, by consuming the meat, what nutrients are you gaining? Do you research and Be knowledgeable.
  1. For me I think the most transformative thing is being mindful of what I’m eating and having a great deal of appreciation for what I’m consuming – this was once a living animal. I really do feel as a westernised society we don’t look at food the way our ancestors used to eat, when hunting, foraging, preparing, cooking and eating, food was a true ritual. I look at food so differently now, from even last year, we live in such abundance and we are so fortunate to have the foods we do at our convenient reach, I’ve heard many times that “food can be our medicine or the slowest form of poison” this is so powerful and relates to every living thing. I’m certainly fuelled to continue educating myself on the effects of foods on our bodies, where our food comes from, sustainability and hopefully influencing others to make better choices in what and how they eat. 

Flourless Sweet potato waffles

Five minute sweet potato waffles

My FAVOURITE Sunday breakfast when I decide to stay in. These sweet potato waffles are so delicious and you can pair them with pretty much any kind of topping, as I like to keep it fresh and think up new toppings all the time such as, guacamole, basil pesto, baba ganouch, tomato ketchup, pulled lamb in a tomato and beef stock gravy, I find the possibilities are endless! The HACK for this one is…. always, always, ALWAYS with any kind of topping, must crowned with a beautifully runny poached egg. This makes the waffle what it is. AMAZING! In my opinion anyways, you can judge for yourself. Heres the recipe for you to check it out. 


Serves 1-2

  • X1 medium sweet potato
  • X1 fresh garlic clove
  • X2 eggs
  • X1 tsp paprika
  • X1/2 tsp sumac
  • Black pepper
  • Sea salt
  • X1 tsp oil 


Either by hand or in your food processor, grate the sweet potato and garlic, then transfer into a mixing bowl. 

Add the eggs, paprika, sumac, salt, pepper and oil and mix together until the grated sweet potato is wet and covered in all the ingredients. 

Pour enough mixture into your waffle iron to coat the base, close down the lid and wait until your waffle has browned to perfection, just as you like it. 

Plate up and serve with whatever your heart desires. 

Eat, Savoury, Spreads, Uncategorized

How’s about that HUMMUS…

If you don’t like hummus, don’t come to the party.

Hummus is the winner of dips (along side guacamole of course) I honestly can’t think of anything you couldn’t spread this delightful creamy paste to that doesn’t instantly make it better.

What is Hummus?

Hummus originally occurs in the Middle East, traditionally made with 6 simple ingredients of CHICKPEAS, SESAME PASTE, LEMON, GARLIC, CUMIN POWDER AND OLIVE OIL, It’s also pretty good for you given your GI is happy with legumes, Low in saturated fat, high in fibre and protein, hummus also offers complex carbohydrates to make you feel satisfied and full. And not only that its so simple to make and here’s how;


Makes up one medium dessert bowl:

  • x2 tins organic chickpeas (if you can find a brand that has removed the skins – Bonus)
  • x2 TBSP sesame paste
  • x2 Garlic Cloves
  • x1 fresh lemon
  • 1/4 cup extra virgin olive oil
  • x1 tsp cumin Powder
  • Pinch of rock salt
  • Optional: Black sesame and or toasted pine nuts to garnish


  1. Rinse chickpeas in a clean colander and rub vigorously between your hands to remove the skins. This is not 100% necessary but it results in a creamier consistency.
  2. Add chickpeas to your food processor after washing and add x2 TBSP’s of sesame paste, x2 crushed garlic cloves, x1 tsp of cumin powder, freshly squeezed lemon juice from x1 whole lemon, a pinch of salt along with the 1/4 cup of olive oil, you may like to make the texture thick or runny, depending on this you can add more or less olive oil.
  3. Blend until desired consistency is reached. Serve and enjoy
Animal Protein, Eat, Savoury

THE Ultimate Christmas Dinner

Serves 4

Christmas dinner, Sunday roast or quite possibly your weekly meal prep, this meal has EVERYTHING going, to quote Joey from friends “Peas good, potatoes good, meat GOOOOD”

I loved this dinner so much that I actually took it with me on the aeroplane Christmas Day, on route to Japan, just so that I wouldn’t miss out on any Christmas dinner, and lets be honest – Roast dinner over aeroplane food? Is there really any need to question?!

This meal is 100% paleo approved and quite frankly its so very simple to make. 

So if your keen to relive that Christmas dinner experience whatever the weather, look no further than the directions below.


For the vegetables: 

Cooking time:  45min

Prep time: 10min

X2 Medium Parsnips

X2 Medium Swedes

X2 Medium Broccoli

X1 Large sweet potato

X4 Stalks of kale

X1 Large bag of mushrooms

X1 Medium red pepper/capsicum 

As many Brussel sprouts as you desire

X1 Small Beetroot

Coconut oil

X2 tbsp mixed herbs – fresh or dried



Beetroot takes the longest time to bake due to It’s water content, so once you’ve chopped and diced the beetroot you will need around 1 hr of baking time, no oil yet, just salt to dry it out, later when it looks dried out, you can add the oil to give it a crispy texture.

Place swedes, sweet potato and parsnips in a large baking tray with x2 TBSP of coconut oil, sprinkle your mixed herbs over, stir the vegetables around the pan so they get an even coverage of coconut oil to brown and crisp up. 

Place in oven for 45 mins at 190 F

Next, make up a new tray for mushrooms, broccoli and capsicum, chop and dice however you wish, just add salt to these and cook up for 20min

We need another separate pan for your roasted kale, add x2 tbsp of coconut oil and a generous sprinkle of salt rub and massage kale into the oil so it gets coated in oil, giving it a beautiful nutty crunch when cooked. Bake for 5-8 mins

For the chicken:

Cooking time:  45min

Prep time: 5min

Cajun seasoning 

Black pepper


Bacon – optional

Place chicken in a large dish with half a cup of cold water. Coat the chicken in coconut oil and season with cajun spice, salt and black pepper. 

Place chicken in oven on middle shelf for 45min at 190F 

To check chicken is cooked the juices will run clear and the meat will be white. Do not remove chicken from the oven if the meat is red or pink. 

Add bacon part way through baking – toward the halfway bake if desired to the chicken breast 

For the gravy:

Cooking time:  20min

Prep time: 5min

X1 small tin of tomato paste

Sprinkle mixed herbs

X1 cup of boiling water

X1 tsp Boost Bone broth concentrate from

Mix all ingredients together in a small saucepan and heat until thickened. 

For the stuffing balls:

Cooking time:  20min

Prep time: 5min

X2 Free range, organic sausages

Mixed herbs

X1 cup almond meal

X1 egg

Black pepper

Carefully cut down the sausage to remove the meat and add to a bowl, add all other ingredients and mix. Tablespoon mixture into the palm of your hand to make small stuffing balls. 

Bake in oven for 10-15mins

Plate it up!

Arrange all the veggies on the plate just as you would like them, cut away all the chicken from the bone so you are left with moist, juicy chicken. Drizzle the gravy as you desire, then serve up and enjoy. 


Pecan Milk

If your down for sweet, creamy, nutty milk, this plant-based milk is for you! Pecans are soft with a sweet nutty and buttery flavour. When paired with maple syrup, they are an absolute delight! Any nut and seed can be turned into delicious milk , It’s totally up to you what you pair it with, for example – cacao powder and hazelnut will make a great chocolate milk, pecan, maple and cinnamon, will make a delicious warming spiced milk, coconut and vanilla also pair very well, the possibilities are endless! Do you have any classic and or different combinations that work really well together?

What are pecan’s good for?

Pecans are rich in fibre, full of healthy monosaturated fats, they contain vitamin A and E, folic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. An awesome addition to your diet, add to salads, baking and when transformed into milk to make tasty beverages, You can enjoy this tasty nut in any way.  


1 cup of Pecans

800ml Filtered water

Pinch of pink rock salt


Soak the pecan nuts for 12 hours, then rinse with cold filtered tap water, blitz up in a blender along with the filtered water and rock salt. PRO TIP: Slowly add water as you blend to achieve our desired consistency – Thick and creamy = less water or light and smooth = More water.

Pour the milk through a nut milk bag or fine mesh strainer and press the pecan meal through whatever straining method you choose to use and squeeze out as much liquid as you can with the back of a spoon, if pressing the moisture out through a sieve. This should leave you with 750ml – 800ml of pecan milk and around 20g of nut meal which you can toast in the oven adding a pinch of rock salt to draw out the moisture, when the pecan meal looks dry and crispy, store away in an air tight container for up to a month.

Eat, Savoury

Paleo Cauliflower Pizza

Who doesn’t love a slice of pizza?!

I for one used to be the regular to binge on a take out pizza of a Saturday night, meat lovers was my go to, slathered in the rich sweet yet salty bbq sauce, I’m certain now my arteries are thanking me for cutting these out. Now things have changed a little and a while ago I decided to take on the challenge and make and create my own cauliflower base pizza, like so many other food bloggers had done before me, after all how hard can it be? 

Well, not so hard it would seem, If you’re willing to spend a bit of time cooking up this masterpiece, It will be totally worth it when it comes to devouring the whole thing (unless you’re willing to share) I can assure you, like anything worthwhile it takes a bit of time. Like any of my recipes, bake this with an open mind to explore new flavours and textures, as we all have different preferences – this is not a wheat based pizza, therefore it wont taste like your staple pizza base – In my opinion, it will taste better! This Pizza base holds together beautifully, its soft, light and herby, when topped with the rich tomato sauce and all your favourite toppings the whole pizza comes together and each slice is truly incredible, so lets get stared;  


Serves 1-2

Pizza base:

  • 1/2 Cauliflower head
  • x1 cup cavassa flour
  • X2 pasture raised eggs
  • 1 tsp baking powder
  • 1 tbsp coconut flour
  • 1 tbsp water
  • Pinch of salt

Tomato base:

  • x3 tbsp tomato puree
  • 1 tbsp mixed herbs
  • X1 clove garlic
  • 1 tsp chilli flakes
  • Cracked black pepper

Topping ideas:

  • Roasted artichoke
  • Red bull horn pepper
  • Mixed olives
  • Button mushroom
  • Red onion
  • Maple bacon (please choose organic/free range pasture fed pork)


Pizza base:

Using a hand held grater or if your lucky enough to own a food processor, grate half a cauliflower head and bake for 20min, seasoning with salt to dry out the moisture. Bake at 180C. Check on the cauliflower and stir around the baking tray to ensure each piece of grated goodness is baked. 

When your cauliflower has partially dried out, remove from the oven and leave to cool for a moment whilst you mix up your cup of cavassa flour, tbsp of coconut flour, 1 tsp of baking flour, water, salt and eggs. We want to add the cauliflower in when its warm to cool as if we add it in hot, the eggs will scramble. 

When all mixed together you should have a slightly sticky ball of cauliflower, please don’t expect it to look like a ball of dough, it will look and feel a little different but I can assure you this will bake beautifully! Grab a piece of baking paper (enough to cover your baking tray) place a large dinner plate upside-down on the paper and draw a circle around the plate to score a circular outline to press your base around. I oil the back of a stainless steel spoon and press the base down as thin as I can whilst keeping within the circular outline. 

Place your cauliflower creation into the oven at 180C for around 10-15 minutes. When browned and crispy to touch, flip the base over and bake or a remaining 5 minutes. 

Tomato base:

This is the easy part, here you take 3 tbsp of the tomato puree and place in a bowl, add the mixed herbs, black pepper, chilli flakes and garlic clove and mix them altogether. 

Let’s build this beauty:

When browned and firm to touch, remove your cauliflower base from the oven and leave to cool for 2mins. Take your tomato puree topping and spread evenly across the base, chop and prepare your toppings as you wish and spread them evenly across the pizza. When you’re happy with the way your pizza looks place it in the oven to cook for a further 10-15mins until all the toppings look soft and browned. By no means is this a quick, store bought, oven baked pizza, but it is delicious and truly believe its worth the wait. 

Remove from the oven – let it sit for 5, take some photos of your creation and show me! Then by the time you’ve finished food snapping, your pizza will be ready to eat!

For an extra touch you can add a drizzle of EVOO to finish and I’ve actually in the past added a fried egg which I believe works very well, If you like to eat your pizza with ketchup, why not pair it with my Zingy paleo tomato sauce;

Eat and enjoy with the piece of mind that every single bite of this pizza is totally healthy and wholesome! 

Eat, Pancakes, Sweet

Gingerbread Pancakes

Pumpkin spice, gingerbread, chai, cinnamon swirl, you name it, if its naturally flavoured with any sweet spice I’m ALL over it! A gingerbread stack of pancakes has been on my bake list for quite sometime and even though the ‘Autumn season’ has officially ended here in sunny Australia, I aim to continue it on throughout the year. Here I have whipped up a tasty stack of gingerbread pancakes which contain 100% pure naturalness, topped with oak barrelled maple syrup and activated nuts and seeds, the flavours in these pancakes are subtle and warming. SO, SO good in my opinion. If you like the taste of gingerbread cookies, these pancakes should hit the spot, they certainly did for me. 


Makes around 4 pancakes

X2 tbsp of Cavassa Flour

x 1 tbsp of almond meal

x 1 tbsp coconut flour

x 1 tsp baking powder

x 1tsp vanilla extract

X2 pasture raised eggs

x2 tsp ground Ginger

x1 tsp ground cinnamon

x1/2 tsp ground all spice

x 1/2 cup of fresh almond milk

x1 tbsp water

X1 small fresh or frozen banana or half a large banana 

Pinch of pink rock salt


Start by adding ALL pancake ingredients into a food processor, blitz up until smooth and gloopy.

Heat a frying pan with coconut oil on a medium heat and tilt pan so oil spreads evenly around the pan.

Using a ladle or tablespoon scoop and pour the runny mixture into the pan so it forms a small circle in the middle, when you see air bubbles start to rise up through the pancake this is the all go to start flipping! Ensure you have a quality spatular that can easily slide under the pancake so you achieve a successful flip each time. 

Each pancake should require around 2 mins frying time each side.