Pancake day is here again!!

I'd like to say that this is the only day of the year when I eat pancakes, but truth be told, I love them. Done correctly they make a delicious, balanced breakfast.
By correctly, I mean no refined flour or sugar, because you just wouldn't want to start your day that way. Both of these ingredients spike blood sugar levels leading to hunger and rage a couple of hours later.
So, If you want to remain a nice person then try my "healthy" alternatives this pancake day. It may even taste better than the pancakes you are used to.

Mega blueberry pancakes:
Makes 3 thick American style pancakes.

Ingredients:
50g gluten free oats
30g coconut flour (available in most supermarkets)
100ml milk of your choice
2 free range eggs
Handful of frozen blueberries
Coconut oil for frying

Method:
Whizz the oats in a blender or coffee grinder to make oat flour.
Heat some coconut oil in a frying pan on a medium heat.
Add the eggs & milk to bowl and whisk. Add the rest of the ingredients, apart from the blueberries and mix well. Stir through the frozen blueberries.
Add a ladle-full of the pancake mix to the hot oil. Flip when the edges are starting to set.
Repeat & eat.

Carrot & raisin pancakes
Makes 3 thick American style pancakes.

Ingredients:
50g gluten free oats
30g coconut flour (available in most supermarkets)
100ml milk of your choice
2 free range eggs
1 small carrot, grated
Handful of raisins
Coconut oil for frying

Method:
Whizz the oats in a blender or coffee grinder to make oat flour.
Heat some coconut oil in a frying pan on a medium heat.
Add the eggs & milk to bowl and whisk. Add the rest of the ingredients, apart from the carrots and raisins and mix well. Stir through the carrots and raisins.
Add a ladle-full of the pancake mix to the hot oil. Flip when the edges are starting to set.
Repeat & eat.
Serve with a small amount of honey or maple syrup and a generous dollop of greek yoghurt.