Looking for a quick, healthy breakfast? These pancakes are for you! They are crispy on the outside, soft on the inside and have a subtle, sweet taste. They are great for those on the candida diet since they are refined sugar free and can easily be adjusted to fit your personal tastes. You can batch cook them ahead of time and freeze them with some wax paper in between each pancake and then heat them as needed throughout the week.
1 1/2 cups all purpose gluten free flour
1 tbsp flax seeds (soaked in 4 tbsp water to make a flax egg) OR 1 egg
1 1/2 cups unsweetened nut milk of your choice (almond, rice, flax, etc)
4 tbsp unsweetened desiccated coconut flakes
Mix your flax egg into the flour. Slowly whisk in the nut milk until you have a smooth batter.
Add in the coconut flakes.
If the batter is still too thick to pour, add a little water or nut milk.
Heat 1/2 tsp of oil in a pan over medium heat.
Once oil has melted, spoon the batter into the pan making one pancake at a time. Cook a couple of minutes on each side until slightly brown.
If you don’t want to make them vegan, you can substitute one egg for the flax egg.
Add your toppings of choice- fruit, nuts, seeds, almond butter or sugar free syrup.