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Candida Friendly Coconut Flour Pancakes Recipe

★★★★★

4.4 from 133 reviews
  • Author: Simon
  • Total Time: 25 minutes
  • Yield: 8-10 pancakes 1x
  • Diet: Gluten Free

Description

These Candida Friendly Coconut Flour Pancakes are a nutritious, low-carb breakfast option crafted with wholesome ingredients like coconut flour, eggs, and collagen. Perfect for those avoiding sugar and gluten, these pancakes offer a light, fluffy texture with a subtle sweetness from natural ingredients. Enhanced with shredded coconut flakes and cacao nibs, they provide a deliciously guilt-free start to your day.

Ingredients

Scale

Dry Ingredients

  • 1/4 cup Coconut Flour
  • 1/2 tsp Baking Soda
  • 1 scoop Collagen
  • 1 tbsp Cold Milled Organic Flaxseed
  • Dash of Pink Himalayan Sea Salt
  • Dash of Cinnamon

Wet Ingredients

  • 3 Eggs
  • 1/4 cup Nut Milk of Choice
  • 1/2 tsp Vanilla Extract
  • 2 tbsp Unrefined Cold Pressed Coconut Oil (plus extra for cooking)

Toppings

  • Shredded Coconut Flakes
  • Cacao Nibs
  • Almond Butter

Instructions

  1. Mix Dry Ingredients: In a mixing bowl, combine coconut flour, baking soda, collagen, cold milled organic flaxseed, pink Himalayan sea salt, and cinnamon. Whisk these dry ingredients together to ensure an even distribution.
  2. Add Wet Ingredients: Before adding the coconut oil, mix in the eggs, nut milk, and vanilla extract with the dry ingredients. Stir gently to combine. It’s okay if the batter is slightly lumpy; avoid over mixing to keep the pancakes light.
  3. Heat Skillet: Warm a skillet over medium heat and add a spoonful of unrefined cold pressed coconut oil to coat the surface.
  4. Cook Pancakes: Spoon the batter onto the heated skillet. Since the batter will be somewhat doughy, use a fork to spread it into a circular shape.
  5. Watch for Bubbles: Cook on medium to high heat until you notice small air bubbles forming on the surface of the pancakes, indicating they are ready to flip.
  6. Flip and Finish Cooking: Carefully flip the pancakes and cook the other side until golden and cooked through. This recipe yields approximately 8-10 pancakes, depending on size.
  7. Add Toppings and Serve: Remove pancakes from skillet and top with shredded coconut flakes, cacao nibs, and almond butter as desired. Serve warm and enjoy!

Notes

  • Do not overmix the batter; slight lumps are fine and help with fluffiness.
  • Use a fork to shape the doughy batter on the skillet for even cooking and round pancakes.
  • Choose a nut milk that complements your dietary needs and flavor preferences.
  • This recipe is naturally gluten-free and suitable for a Candida-friendly diet.
  • Adjust the heat as necessary to prevent burning while ensuring pancakes cook through.
  • For extra protein, consider adding additional collagen or flaxseed.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Candida friendly, coconut flour pancakes, gluten free pancakes, low carb breakfast, healthy pancakes, collagen pancakes, dairy free pancakes

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Find it online: https://kitchenofsimon.com/candida-friendly-coconut-flour-pancakes-recipe/