Dessert

Candida Friendly Coconut Flour Pancakes Recipe

BySimon Carel November 4, 2025November 4, 2025

Introduction

These Candida Friendly Coconut Flour Pancakes are a delicious and healthy breakfast option for those avoiding sugar and grains. Light, fluffy, and packed with wholesome ingredients, they make a perfect start to your day without compromising your diet.

A tall stack of seven thick, golden-brown pancakes with visible flakes inside sits on a white marbled surface, each pancake slightly uneven in shape, showing a home-made texture. Creamy brown sauce is drizzled generously over the top and sides of the stack, dripping down in smooth streams. Around the base of the stack, there are scattered whole almonds, oats, and some small dark flakes. The background is plain white, which makes the pancakes and toppings stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 Eggs
1/4 cup Nut Milk of Choice
1/2 tsp Vanilla Extract
2 tbsp Unrefined Cold Pressed Coconut Oil
Dash of Pink Himalayan Sea Salt
Dash of Cinnamon
1/2 tsp Baking Soda
1 scoop Collagen
1 tbsp Cold Milled Organic Flaxseed
1/4 cup Coconut Flour
Shredded Coconut Flakes (for topping)
Cacao Nibs (for topping)
Almond Butter (for topping)

Instructions

Step 1: Add all the dry ingredients to a bowl and whisk them together thoroughly before incorporating the wet ingredients, except for the coconut oil. Avoid over mixing the batter; a few lumps are fine.
Step 2: Heat a skillet over medium heat and add a spoonful of coconut oil to grease the surface.
Step 3: Spoon the batter onto the skillet. As it will be slightly doughy, use a fork to spread and shape it into a circle.
Step 4: Cook on medium to high heat until small air bubbles form on the surface of the pancake.
Step 5: Flip the pancake carefully and cook the other side until golden brown. This recipe yields about 8 to 10 pancakes depending on size.
Step 6: Serve with shredded coconut flakes, cacao nibs, and almond butter or your favorite toppings. Enjoy!

Tips & Variations

For extra fluffiness, separate the egg whites and whisk them before folding into the batter.
Swap nut milk with coconut milk for a richer flavor and creamier texture.
Add a pinch of nutmeg or cardamom to the batter for a warm spice twist.
Use sunflower seed butter instead of almond butter if you have nut allergies.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or toaster oven to keep them crisp. These pancakes can also be frozen; separate layers with parchment paper and store in a freezer bag for up to 1 month. Thaw before reheating.

How to Serve

A stack of seven golden brown pancakes sits slightly off-center on a white plate, each pancake showing a light, fluffy texture with small dark specks. Almond butter is drizzled over the pancakes, dripping down the sides in thick, smooth trails. Around the stack on the plate are scattered whole almonds, small nut pieces, and some white flakes, giving a natural and textured look. To the left of the plate, there is an open jar of almond butter with a creamy, slightly chunky texture visible inside and a clear glass jar of milk or cream behind it. The surface underneath has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of coconut flour?

Coconut flour absorbs much more liquid than regular flour, so substituting it 1:1 won’t work. It’s best to follow the recipe or adjust liquids considerably if using other flours.

Are these pancakes suitable for a low-carb diet?

Yes, coconut flour and the other ingredients used keep these pancakes low in carbohydrates, making them a good option for low-carb or Candida-friendly diets.