Lemon and Berry Pancakes

Add the strawberries, lemon juice, lemon zest and eggs to a bowl, mix together until combined.

Add the coconut palm sugar, tapioca flour, coconut flour, almond meal and baking powder and mix further until you have a thick batter.

Melt some butter in a large fry pan over a medium heat.

Add two spoonfuls of the batter to the pan, you should be able to fit about 3 pancakes in the fry pan.

Cook for 3 minutes on this side, then flip and cook for a further 2 minutes on the other side.

Continue this process until you’ve used up all of the batter.

Serve topped with chopped fresh strawberries and a drizzle of honey.