Candida Diet Friendly Vegan Pancakes

Total time35 min

Prep time10 min

Cook time20 min

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Ingredients

4 servings

For the flax egg

1 tbsp ground flaxseed
Bob's Red Mill Gluten Free Flaxseed Meal - 16 Oz Carrington Farms Organic Milled Flax Seed Paks Gluten Free Spectrum Essentials Cold Milled Organic Premium Ground Flaxseed - 24 oz Barlean's Organic Forti-Flax Premium Ground Flaxseed Carrington Farms Flax Seeds Milled Gluten Free Organic (Ground)
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3 tbsp water

For the batter

1 ½ cups all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
2 tbsp organic cane sugar
Chef's tip
Use the same volume. Baking behavior varies by blend: some brown faster or stay softer, while others brown less. Follow the package's baking guidance and start checking a few minutes early.
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 ½ cups oat milk
1 tbsp apple cider vinegar
2 tbsp coconut oil, melted and cooled slightly
1 tsp vanilla extract

For cooking

1–2 tsp coconut oil butter or vegan butter, for the pan

For serving

maple syrup, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
fresh berries, for serving (optional)

Instructions

1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
2
In a separate small bowl or measuring cup, stir together the oat milk and apple cider vinegar. Set aside for 2–3 minutes, until slightly curdled.

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