• 3 eggs whites
  • 75g gluten free plain white flour
  • 100ml coconut milk
  • Coconut oil
  • 1 lemon
  • Half a tsp of Xylitol per pancake
  • Arla Skyr and fresh berries for topping


  • Crack the egg whites into a blender.
  • Add your flour and coconut milk.
  • Blend the mixture for about 30 seconds, then pour it into a pan coated with a little coconut oil to avoid sticking.
  • Serve hot with a squeeze of lemon and half a teaspoon os Xylitol
  • Top with a huge spoonful of Arla yoghurt and fresh berries

Recipe by Arla Skyr X Stylist