Everyday Pancakes

These Pancakes are by far the healthiest & most delicious snack ever. Whether you’re on the candida diet right now or not.

Everyday Pancakes

So good – you could eat them everyday! Not just a delicious snack for phase 3 of the Candida Diet. Easy to make. Freezes well. Your whole family will love them.

Ingredients

  • 2 organic or free-range eggs
  • 8oz (250g) wholemeal flour
  • 600ml rice milk (generous pint)
  • coconut oil for frying

Optional

  • 4 heaped tablespoons desiccated coconut
  • some cold water

Note

Now here’s the ultimate Candida Snack or Breakfast for phase 3 of the Candida Diet.

You’ll love this – It’s Pancakes!
Didn’t think you’d be allowed to have Pancakes, did you 😉

These are perfect. Quick to make. Sweet. Comforting. And ideal for freezing.

If you do manage to keep some that is, as they are so moreish!

TOP TIP: Half the pancakes before freezing and put greaseproof paper in between. Then you can take out one frozen pancake at a time and re-heat it in your toaster 😉

They make awesome snacks next time you’re in need of a quick pick me up. Just take out of the freezer and put them in your toaster – et voila – Perfect!

FOR GLUTEN FREE PANCAKES:

  For a gluten free alternative to wholemeal flour you can for instance use this fine brown rice flour, which makes lovely pancakes that are crisp on the outside and soft in the centre.

But it is rather pricey! For the same price you can actually get a (pack of 4) 24-Ounce Packages of this rice flour which tastes equally as lovely it’s just more coarse.

You might have to adjust the liquid amounts as every flour behaves slightly differently, making the pancake batter more or less sticky…

Alternatively you can use buckweat flour like I did in my gluten free pancake variation that I show you in Step 5 below. You can easily make your own buckweat flour from organic buckweat groats
that you mill yourself in a coffee grinder 😉

But first of all check out the base recipe for the Coconut Pancakes here:

ENJOY 🙂

Directions

Step 1
Crack your eggs open into a mixing bowl.

Add the flour and milk, and whisk everything together until you have a smooth batter.
Step 2
Then add the desiccated coconut.
Step 3
Add more water if necessary. The batter needs to be liquid enough to pour of a ladle rather than stick to it.

Don’t worry that the water could dilute the taste – the rice milk gives it a beautifully sweet flavour that still remains even when adding water to it.
Step 4
Heat half a teaspoon of coconut oil in a frying pan over a medium heat.

When the oil has melted and the pan is hot, spoon the pancake batter into the pan.
Step 5
Buckweat Feta Pancakes
Cook for 1-2 minutes, turning the pancake over when it gets bubbles on the top and starts to brown on the bottom.

When both sides are lightly brown, move to a plate or under the grill (if you want to keep them hot)

FOR A GLUTEN FREE VARIATION – TRY BUCKWEAT PANCAKES: just swap the wholemeal flour for buckweat flour, preferably freshly ground (for extra nutty flavour). These pancakes taste great, too. Fairly sweet, but a bit darker and not as bendy in texture as the wholemeal flour pancakes. In the photo you can see one of my buckweat pancake versions with feta and basil (which taste lovely, too!)


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    About The Author

    Sandra

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