Going low carb can be a challenge on days like today- it’s Pancake Tuesday here in Ireland! Wherever you go, you’re being offered pancakes made from a milk/white wheat flour/egg and what not batter… and definitely not based on a low carb pancakes recipe!

And I’ve tried lots and lots of different versions of pancakes. There are a few in my eBooks, on my blog and countless online. I’m quite fussy when it comes to pancakes- some of them taste too eggy, others fall apart when cooking them (I’m no good at the “flipping pancakes” thing so they need to be nice and firm after they’ve been cooked on one side so that they’re easy to turn over), some are more like crepes- you get my dilemma!

Now, these here are pretty innovative… yes, they contain lemon juice!

And it’s makes them really delicious- adds a bit of sweetness and takes the eggy taste away. The chia seeds add some good Omega 3s (that can get damaged if you use high heat, so please be careful!), almonds increase protein, add a hint of sweetness and are a good source of calcium and magnesium and this time I’ve used desiccated coconut instead of coconut flour because it’s much more affordable.

Does this mean you have to cook two batches of pancakes now because your kids and husband need some added sweetness? No, I solve the problem by either

  • Making a batch for me without added sweeteners and then a second one where I’ve added a bit of honey or date syrup, or
  • I spread some lovely strawberry jam (e.g. Dalfour) on them once they’re cooked.

You see, that way  you can keep everybody happy without cooking your socks off!


Enough talking now- here comes the recipe:


350g Coconut Milk, e.g. Koko
4 Eggs
Juice of 1 Lemon
Peel from 1 Lemon
50g Chia Seeds
3/4 cup desiccated Coconut
1 heaped tbsp Almond Butter
1 tsp Baking Soda
1/2 tsp Salt
2 tbsp Butter

Macros – per portion (serves 2)

Calories – 784
Net Carbs – 10.3g
Protein – 25.0g
Fat – 66.0g
Fibre – 22.0g

Cooking Instructions

Serves 4

  1. Put all ingredients into a strong blender. It’s best to add liquids first and then dry ingredients.
  2. Whizz well until you have a smooth batter.
  3. Gently fry pancakes at medium heat in coconut oil or butter until they are lightly brown.

About Patricia Daly

Patricia Daly is an experienced and internationally recognized nutritional therapist (BA Hons, dipNT, mBANT, rCNHC), author and educator in the area of integrative cancer support. Following her cancer diagnosis in 2008, she started studying nutrition science and left her corporate career. She is completing her MSc degree in “Advanced Nutrition in Research and Practice” at Middlesex University in London in 2021. As a Swiss native, she regularly attends training courses in Switzerland/Germany, including at the renowned Tumor Biology Center in Freiburg, Germany. Patricia is also one of the founding and advisory board members of the Association for Ketogenic Metabolic Therapies based in Germany.

Over the past 10 years, Patricia has worked with hundreds of clients worldwide that are affected by cancer and that are looking to improve their quality of life with nutrition and lifestyle changes. In 2016, she co-wrote the book “The Ketogenic Kitchen” with Domini Kemp. It quickly became a bestseller in Ireland and subsequently also on Amazon US. Patricia is a guest lecturer and regularly receives invitations to speak at international medical conferences.

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