Step 1

Mix the almond flour, oat fiber, baking powder and salt in a bowl and set aside. In a separate bowl, whip the egg whites until you get soft peaks and set aside.

Step 2

In another bowl, add the egg yolks, swerve, heavy cream, vanilla and coffee extracts.  Mix using a hand mixer for about 2 minutes.  Add the egg whites in and mix briefly.

Step 3

Add the dry ingredients into the wet and mix until combined.  Batter should be a little loose, but not too runny.  Add a little more heavy cream, if needed.

Step 4

Add some avocado oil or clarified butter/ghee to a skillet on low heat and add the pancake batter to make pancakes of about 3-4” in diameter.

Step 5

Cook them on low heat with a lid on for a few minutes on each side, this is key!

Step 6

Add the heavy cream to a bowl and whip to stiff peaks, set aside.  Whip the mascarpone cheese, swerve and vanilla in a separate bowl.  Then fold in the whipped cream until well combined.

Step 7

Add a pancake onto a plate, brush some of the coffee over the top so that it soaks in.  Top with a dollop of the mascarpone cream.  Sprinkle a dusting of the cocoa powder.  Add another pancake over the top and repeat the process.