prep time: 3 minutes
time to make: 5 minutes
Caramel coloured and crisp — these Candida diet & tummy-friendly pancakes are a firm favourite with all the family:
- 2 cups of my gluten free all-purpose flour mix
- 2 tbsp ground flax seeds (or 2 medium to large eggs)
- 2 cups almond milk (unsweetened)
- 1/2 tsp sea salt
- 2 tsp coconut oil (or ghee) for frying
- dash of apple cider vinegar (or lemon juice)
- add cinnamon and sweetener of your choice (or enjoy savoury)
How to make the pancakes:
- Preheat a big stainless steel frying pan. Add half a teaspoon oil or ghee to the hot pan.
In a big bowl combine the flour, flax eggs or eggs and salt. (If you don’t have an issue with eggs you can happily add the flax seeds as well as the eggs – gives it a subtle nutty flavour and a nice crisp texture.)
- Gradually add the almond milk in while you are stirring. You are aiming for a thick, spreadable batter without lumps. Add a dash of apple cider vinegar or lemon juice and mix again.
- You can either let the batter sit covered for a few hours or overnight (makes the pancakes even thicker and tastier) or you can make the pancakes straight away.
- When the oil is sizzling and spread out over the whole base of the pan ladle two scoops worth of batter into the centre of the frying pan to form a medium sized circular pancake. Turn it over when it is starting to harden and you can flip it. Continue with this side for a minute or until both sides are golden brown and lightly crisp.
- Cool on a wire rack and enjoy.
This gluten free pancake mix makes 4 large pancakes or 8-10 small ones. Just use half the ingredients if you are only making a quick snack for yourself (1 cup flour should do)! These pancakes freeze well (best slice them in half), and then defrost them in the toaster straight from frozen for a quick snack.
Best enjoyed a few weeks into the diet. Generally wholegrain pancakes are well tolerated, but if in doubt stick to Candida safe alternatives made entirely with almond and coconut flour.