What’s better than warm pancakes for a delicious breakfast on the weekend? The problem is that the traditional recipe is not suitable for gluten or lactose intolerant people. It is also inappropriate to people watching their waistline, because it contains sugar and butter, and they are usually eaten with maple syrup.
I discovered this savoury alternative to traditional pancakes on the site www.thecandidadiet.com, when I had a Candida. It allowed me to enjoy breakfast on the weekend again, without being frustrated by my dietary restrictions. I usually top them with tomatoes and avocado chunks, instead of butter parsley like in the original recipe, so this recipe is lighter and suitable for lactose intolerant or vegan people.
Let me know if you like this recipe and if you would be interested in a sweet version of lactose and gluten free pancakes!
Yield: 6-8 pancakes
- 1 avocado
- 3 spring onions
- 40 gr coconut flour
- 125 ml coconut milk
- 2 eggs
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 5 cherry tomatoes
- 5 sprigs of parsley
- 1 lime
- Cut the onions into thin slices.
- Cut avocado in half and set aside in a half. Mash the other half roughly with a fork in a large bowl.
- Add onion, coconut milk and eggs. Beat until smooth.
- Add flour, salt and baking soda. Whisk.
- Heat a skillet over medium-high heat with a little cooking oil.
- Put a large spoonful of batter into the pan to form a pancake. You can cook 2-4 simultaneously.
- Cook for a few minutes on each side, until the surface is nicely browned. Keep warm until all the dough is used.
- While cooking the pancakes, cut the tomatoes and the remaining half avocado into small dices. Chop the parsley leaves. Mix in a bowl with the lime juice.
- Top the pancakes with the tomato and avocado mixture.
Find the original recipe here. Enjoy your meal!