My Classic Awesome Pancake Recipe
Recipe type: Pancake
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1.5 cups (200 g) wholegrain or gluten free flour (I used spelt)
  • 1 Tbsp flax seeds/ linseeds soaked in 4 times as much water or 1 egg
  • 1.5 cups (3/4 pint) unsweetened almond milk or rice milk
  • 4 tbsp desiccated coconut flakes
  • optional for thickening the pancakes: half a tsp of bicarb soda + ¾ tsp baking powder
  1. Crack the egg open into the center of a mixing bowl filled with flour.
  2. Alternatively mix a your flax-based egg alternative in with the flour.
  3. Whisk everything together, slowly adding the rice milk, until you have a smooth batter.
  4. Then add the desiccated coconut.
  5. Add a little water (or more rice milk if you prefer a sweeter taste) – just enough so the batter comes off the ladle easily.
  6. Heat half a teaspoon of coconut oil in a frying pan over a medium heat.
  7. When the oil has melted and the pan is hot, spoon the pancake batter into the pan. One by one.
Recipe by Candida Diet Plan at