Ingredients (base)

  • 1 tbsp coconut flour
  • 1 tbsp buckwheat flour
  • 1 egg white- 1 tbsp olive oil
  • 1 tbsp water
  • Salt, pepper and herbs, to taste

Ingredients (toppings)

  • Pesto
  • Spinach
  • Mushrooms
  • Cherry tomatoes
  • Olives
  • Cheese (Liddell’s lactose free)


  1. Combine coconut flour and buckwheat flour in a bowl and mix.
  2. Add the egg white, olive oil and water. Mix well with an electric handbeater.
  3. Add salt, pepper and herbs and mix well.
  4. Cook over a medium heat in a fry pan, flipping once (like a pancake).
  5. Add toppings of choice and cook in a 180°C oven for 15 minutes.

Serves 1.

Rachael is an Australian born certified personal trainer and nutritionist who holds a Bachelor degree in Science.

After struggling for years to find an exercise and diet program that is tailored to women striving for lean and toned body with no bulk she designed her Lean Legs Program. This program is tailored to each body type and focused on helping women get toned but feminine bodies, without getting bulky.

Her mission is to empower women and help them stay in shape in a healthy and balanced way.

2 Responses

  1. That looks incredible !! Tomorrow I will probably go to store to buy some missing ingredients and that would be my Wedenday’s dinner :-)

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