Candida-Diet Vegan Berry Pancakes

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We served these vegan pancakes with steamed potatoes (topped with olive oil, salt, and pepper) and a salad complete with lots of fruits and veggies. This pancake recipe was adapted from the book “The Candida Cure” by Ann Boroch to suit the ingredients we had in our pantry at the time and all the other specifications of our personal version of the candida diet. These pancakes can be made with any kind of berry to add sweetness; try making blueberry pancakes if you’d like! We made raspberry pancakes (since those were the berries we had in our fridge). This pancake recipe could also be made with cherry plums or mashed bananas.


Candida-Diet Vegan Berry Pancakes


  • 1 Cup Oat/Brown Rice Flour
  • 3 TBSP Tapioca Flour
  • 2 TBSP Stevia Powder
  • 1/2 Tsp Baking Soda
  • 1/2 Tsp Himalayan Pink Sea Salt
  • 10 Tsp Aquafaba
  • 1 Tsp Vanilla Extract
  • 1 1/4 Cups Non-Dairy Milk (Almond or Coconut is ideal)
  • 4 TBSP Coconut Oil
  • 1/2 Cup Fresh Berries


  1. Mix wet and dry ingredients separately, then combine the two mixtures.
  2. Let the mixture sit to thicken for about 10 minutes.
  3. Use coconut oil to grease the pan. Put the burner on low-medium heat.
  4. Use approximately 1/4 cup of batter for each pancake. If you're making these as a snack or dessert, these vegan pancakes could be made smaller too!
  5. Let each side cook for about 1 minute, then repeat the process! Always check the first pancake to make adjustments for future pancakes. For example, if you want a sweeter pancake, add a bit more stevia. Maybe the sides of the pancake got burnt slightly before the inside of the pancake was fully cooked, in which case the burner is too hot and needs to be turned down. Cooking without gluten and dairy (and without sugar and eggs) is a different process that can take some practice, so for some these might seem like "no-brainers," but this whole style of cooking takes some practice (but believe me, it's not impossible). 🙂
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