Perfect Pancakes

We believe pancakes should feature in your life at least once a week and there's no reason not to make them as healthy as you possibly can.


  • 110g plain wholemeal flour
  • Pinch of salt
  • 2 free range eggs
  • 275ml skimmed milk
  • Coconut oil
  • 1 tbsp Total Sweet Xylitol
  • Fillings: Raspberries, blueberries, Total Sweet, lemon juice, mint, cinnamon


  1. Sift the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Begin whisking the eggs, drawing in flour from around the edge of the bowl as you do so
  2. Gradually add small quantities of the milk whilst still whisking (don’t worry about any lumps as they will eventually disappear as you whisk)
  3. When all the liquid has been added, whisk once more until the batter is smooth
  4. Add a teaspoon of coconut oil to your frying pan and get the pan really hot, then turn the heat down to medium
  5. Add a couple of spoonfuls of the batter. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter
  6. Cook for about 30 seconds, depending on the thickness of your pancake, so that you can lift the edge with a spatula to check it is tinged gold
  7. Flip the pancake over and cook for only a few seconds on the other side – BE CAREFUL
  8. Remove and fill each pancake with a mixture of berries, cinnamon, Total Sweet, and mint, or fold over and sprinkle with Total Sweet, with a squeeze of lemon juice