Serves 4

For the flapjacks

• 4 eggs
• 1 tbsp vanilla extract (optional)
• 1 tbsp water
• ¼ tsp Himalayan salt
• ¼ tsp bicarbonate of soda
• 35g coconut flour
• 1 tbsp butter

To serve

• 150g crispy bacon, cooked in reserved pan juices
• 4 tomatoes, sliced

1 In a mixing bowl, whisk eggs, vanilla, water, salt and bicarb with an electric beater.
2 Add coconut flour to the mixture and continue to mix until batter is smooth.
3 In a pan, heat 1 tbsp butter over medium heat. Ladle table-spoons of batter into the pan. Cook for 1–2 minutes until the batter firms up slightly, flip and cook for another 1–2 minutes.
4 To serve: Top flapjacks with bacon and a drizzle of pan juices. Serve with sliced tomatoes.

Words and image: Lose It! magazine