You can have your pancake, and eat it too with Obesity Code cookbook

Coconut pancakes from Jason Fung's The Obesity Code Cookbook

Food
Have your pancake and eat it too! Try these coconut pancakes from The Obesity Code Cookbook by Dr Jason Fung.

Have your pancake and eat it too! Try these coconut pancakes from The Obesity Code Cookbook by Dr Jason Fung.

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Doctor who invented the intermitted fasting diet releases a cookbook for those looking to lower insulin and lose weight.

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IT'S been four years since Canadian Dr Jason Fung expounded the virtues of intermittent fasting diet in his best-selling book The Obesity Code.

In his book which is a guide to unlocking the secrets of long-term, successful weight loss, Dr Fung set out his theory, that obesity is caused by our hormones, particularly insulin, rather than a lack of self-control and offered practical advice on how to lose weight for good.

The Toronto-based author says overproduction of insulin in the body is the root cause of obesity and obesity-related illnesses including type 2 diabetes, and offers evidence that reversing insulin resistance is the only way to lose weight in the long term.

Now in his new book The Obesity Code Cookbook, Dr Fung returns with more insights into insulin resistance and over 90 taste-tempting recipes to revolutionise the way you cook, eat and live.

In five steps, he also explains how cutting back on sugar, protein and refined grains, while the upping intake of natural fats, fibre and vinegar can help you lead a healthier lifestyle.

With offerings as diverse as slow-roasted pork shoulder to chia pudding and almond cake, The Obesity Code Cookbook showcases healthy fats, nutrient-dense foods and low or no carbs while providing diet plans to help balance your nutrition and energy requirements with long-term health objectives.

Coconut Pancakes

These pancakes are a wonderful treat. Coconut flower is higher in fibre than wheat flour, so it's a better choice for your digestion and blood sugar levels. To make these extra delicious, top each serving with a mixture of berries and a spoonful of heavy cream. They're also great with bacon - but isn't everything? Makes 4 servings

Ingredients

  • 2 tbsp coconut oil or butter, plus more for cooking
  • 6 eggs
  • 1 cup/250ml coconut milk or cow's milk
  • 1tsp pure vanilla extract
  • 1/2 cup/125ml coconut flour
  • 1tsp baking soda
  • Salt

Method

  1. Assemble, prepare and measure ingredients. Melt coconut oil (or butter) and cool to room temperature. Whisk eggs vigorously until fully combined.
  2. In a mixing bowl, stir melted coconut oil (or butter), milk and vanilla into beaten eggs. Sift in flour and baking soda, add a pinch of salt. If batter seems too thick, add some more milk, about 1 tablespoon at a time.
  3. Heat a griddle or frying pan over a medium-high heat untl a droplet of water hisses and dances on the surface. Heat about 1 teaspoon coconut oil or butter in the pan. Ladle in three little pancakes, each no larger than 3 inches/7.5cm in diameter or they will break when you flip them.
  4. Watch them closely. They will brown and start to smell ready after 2-3 minutes. Flip them carefully and cook for another 2 minutes.
  5. Serve right away, preferably with berries and cream over top.

Recipe from The Obesity Code Cookbook by Dr Jason Fung, $35 (Scribe Publications).

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