Fluffy pancakes and slow mornings make great partners. Enjoy this recipe any day, but I recommend a Saturday with a big cup of coffee.

Serves 3

• 2 eggs

• 3 tbsp.unsweetened almond  milk

• 2 tbsp. honey + 2 tbsp. extra to drizzle over

• 1 tsp. vanilla extract

• 1 tsp. baking powder

• ¼ tsp. salt

• 4.4 oz. finely ground almond flour

• 1 tsp. orange zest

• 7.4 oz. fresh berries, divided

• 1 tbsp. coconut oil for skillet

• 2 tbsp. honey, for drizzling

Place the eggs, almond milk, honey and vanilla extract in a medium-sized bowl and whisk to combine.

Gradually add the baking powder, salt and almond flour to the mixture, and fold in the orange zest and ⅓ of the berries.

Place a large skillet or non-stick pan over medium-low heat and coat with coconut oil. Use a ¼ measuring cup to scoop the batter onto the hot skillet, cooking 2-3 pancakes at a time.

Once cooked, stack the pancakes, top with the remaining fresh berries and drizzle some honey on top.

Serve warm, allowing 3 pancakes per serving.

• Calories: 444

• Fat: 29g

• Carbs: 40g

• Protein: 14g

• Fiber: 7g