Coconut Flour Protein Pancakes Candida Friendly

I want to start by letting you know that these are not your typical “sweet” pancakes. I want to make that clear before you all get excited. There is no added “sweet” to these pancakes. These pancakes are for those of you who are trying to get away from added sugar, are on a candida diet, or for those of you who want a simple gluten-free, dairy-free protein pancake. These pancakes are not just for breakfast, you can make them up for lunch or a snack. 

I have 2 versions below, one is the original version which is great for when you just want a base carb to top almond butter with. I usually make this version and pair it with my favorite blue majik smoothie for lunch. The “sweeter” version uses coconut milk and unsweetened coconut, which believe it or not adds a natural sweetness to the pancakes.

These were my go-to pancakes when I did the anti-candida diet.  I topped them with almond butter and coconut butter and I was in heaven. For a snack I would top them with some almond butter and melted raw cacao wafers, so good!  Mattie (my 14 year old) actually loves these pancakes, especially topped with almond butter and berries.

Coconut Flour Protein Pancakes Candida Friendly

makes 8-10 pancakes using a 2 tablespoon measurement

recipe adapted from Everyday with Madi Rae

I have 2 versions below, one is the original version which is great for when you just want a base carb to top almond butter with. The “sweeter” version uses coconut milk and unsweetened coconut, which believe it or not adds a natural sweetness to the pancakes.

Note: You can skip the protein collagen, but collagen is great to include when following a candida diet because it helps to reseal the lining of your gut. Also, we all need more protein, so why not add it.

Note: This pancake recipe does call for three eggs, which are another great source of protein. I was limited to my consumption of eggs during the candida cleanse, so I did make these using 2 flax eggs and 1 egg, and they turned out fine, (the consistency was harder to work with) but they don’t work with 3 flax eggs unfortunately. Skip the extra tablespoon of flax if making these using 2 flax eggs. 

slightly sweeter version: 

Wet Ingredients:  

• 3 Eggs
• 1/4 cup unsweetened canned coconut milk – I love Native Forest Simple, as it has no guar or gums and comes in BPA free cans – make sure to shake the can, and get the one where you can hear the milk swishing around, as it will be easier to work with.
• 1 teaspoon vanilla extract –I love this vanilla from Morton and Bassett, as it doesn’t have added sugar

Dry Ingredients: 

• 1/4 cup (30.8 grams) coconut flour
• 1 teaspoon cinnamon
• 2 tablespoons unsweetened shredded coconut – I love this brand, Let’s do Organic.  You can find it in most grocery stores. 
• 1 tablespoon organic cold milled flaxseed 
• 1/2 teaspoon baking soda
• 1 scoop unflavored protein collagen powder, or your favorite collagen powder – I love this one from Paleovalley, as it’s grass fed & grass finished, no hormones, and the collagen is from the bones not the hides. Use my link for 15% off . 
• Pinch of Pink Himalayan sea sat

Less sweet version 

Wet Ingredients: 

• 3 Eggs
• 1/4 cup unsweetened almond milk, or nut milk of choice
• 1 teaspoon vanilla extract –I love this vanilla from Morton and Bassett, as it doesn’t have added suga

Dry Ingredients: 

• 1/4 cup (30.8 grams) coconut flour
• 1 teaspoon cinnamon
• 1 tablespoon organic cold milled flaxseed 
• 1/2 teaspoon baking soda
• 1 scoop unflavored bone broth collagen protein powder, or collagen powder – I love this bone broth collagen protein from Paleovalley, as it’s made from grass fed, grass finished cows. 
• Pinch of Pink Himalayan sea sat

Pancake Toppings:

• • • Almond butter or walnut butter – I am obsessed with this almond butter from Sam’s Adventure Snacks. It’s locally made in SF and has the perfect consistency and the sea salt really amplifies the flavor. 
    • Raw tahini – I love this tahini from Soco Tahini 
    • Raw coconut Butter – you can spread it on and it will melt into the warm pancake, or just melt it for roughly 15-20 seconds in the microwave
    • Raw cacao wafers melted in the microwave for 20 seconds
    • Fresh berries, such as sliced strawberries, smashed raspberries, or my frozen berry chia compote – no added sugar

Directions: 

In a small bowl, add the wet ingredients and whisk to combine.

In a small bowl, add the dry ingredients and whisk to combine.

Note: I always measure my coconut flour on a digital kitchen scale, as alternative flours can vary widely in consistency and are finer than regular flours, making them hard to pack evenly and consistently into a measuring cup. Weighing flours will give you consistent results each time. If you’re going to be baking using alternative flours, then I would suggest making an investment in a digital scale.

Using a spatula, add the wet ingredients to the dry ingredients, and combine using a whisk or spatula, try not to over-mix. The batter will be thick.

Heat a cast iron skillet, or griddle over medium heat. Take a paper towel and dip it into a jar of coconut oil and lightly spread it on the skillet. You don’t want a lot of oil, but just a bit to lightly grease the skillet. Steve is a pancake master, and he gave me a great tip for testing your griddle. Sprinkle some water on the griddle, if it’s hot enough the water will crackle, if it’s too hot the droplets will immediately evaporate and smoke. Easy right?

When skillet, or griddle is hot, use a 2 tablespoon measuring spoon, or an ice-cream scooper, or small cookie scooper, and drop your pancake batter onto the griddle. The batter is thick, so you will want to use a spatula to spread the batter into a circular shape. 

Note: The sweeter pancake version will be a bit thicker than the less sweet version, so you will have to be gentle with spreading the batter.

These are not like traditional pancakes and will not bubble, so watch for the edges to brown, firm up and get darker, and the pancakes will also fluff up a bit. You can test by gently lifting up the corner of a pancake with a spatula to see if it’s browned on the bottom.

When browned to your liking, flip over the pancakes and brown the other side.

Turn down the heat if your pancakes are cooking too fast, make sure to wipe a fresh layer of coconut oil between each pancake round to ensure the pancake don’t stick to the skillet. 

That’s all there is to it, top your pancakes with the above suggested toppings and enjoy!