- 1 In a large mixing bowl, add the yoghurt, eggs and coconut flour. Using a whisk or electric mixer, beat until a smooth batter is formed. Set aside for 5 minutes.
- 2 Heat a medium pan with a little coconut oil on a medium heat. Add 2 tbsp batter per pancake and tip the pan gently to spread the batter as thinly as possible.
- 3 Cook for 2-3 minutes then carefully flip. Cook the other side for 1-2 minutes. Keep on a warm plate until ready to serve.
- 4 To serve, fold the crêpes into quarters, then add a spoonful of yoghurt, a drizzle of honey and warmed mixed berries.