These easy and delicious anti-candida pancakes are great to enjoy if you’re avoiding sugar and gluten – Made with buckwheat and millet flours, NO sugar added.
Anti-candida pancakes, anyone?
Better known to me as, ‘I need bread, like now’ pancakes.
I don’t know what it is about the postpartum period, but it always sends my immune system into a frenzied tizzy.
I’ve had a plethora of symptoms this last time around, more so than any other. One thing I’m battling, yet again, appears to be candida. I haven’t had an official blood test, but with patchy rashes all over, my naturopath seems to think that’s what it is.
Despite my low sugar diet, he says that various immune issues can bring on the fungi….or rather NOT-fun-gi.
I’ve had more testing in the last few months than I have in years, just trying to gather some decent information about what exactly is going on with me.
I’ll be trying a few newer treatments, if anyone is interested?
On Monday, I’ll be going in for an ozone IV. This involves taking some of my blood, infusing it with oxygen, and then re-administering the blood to my body. It is helpful in killing all things fungus, bacteria, and virus. I’m greatly looking forward to it and will let you know how it goes!
In other news, I am craving bread like a madwoman.
I don’t typically eat a lot of bread, just the occasional slice of Ezekiel toast with eggs in the morning, but, for the time being, I’ve cut out all yeast.
Enter, gluten-free, sugar-free, candida-friendly pancakes!
Bor-ing, I’m sure, especially if you’re not following a candida diet, BUT!…they’re actually pretty tasty.
Made with buckwheat and millet flours, this is a great, basic recipe that can be dressed up with various toppings, including, coconut oil and cinnamon. If you mix coconut oil with a bit of salt, it’s a great alternative to butter!
If you’re not avoiding sugar, try a 2-to-1 ratio of coconut oil and maple syrup for a delicious topping.
Looking for more sugar-free goodness? Try some of these recipes!
- 3 Tbsp buckwheat flour
- 2 Tbsp millet flour
- 1/8 tsp baking soda
- dash sea salt
- good dash cinnamon
- 1 large egg white
- 1/4 cup milk of your choice (I like full-fat coconut milk for these!)
- 1/4 tsp apple cider vinegar or lemon juice
- Warm a non-stick skillet over medium heat.
- Mix all of the dry ingredients together in a small bowl.
- Add in the remaining (wet) ingredients and stir until well combined.
- Add some coconut oil to your skillet.
- Once melted, cook the pancakes as you normally would (I use a tablespoon measure for mine, which yields about eight pancakes total).
- Top and enjoy!
As there is no added oil or sugar, I enjoy making these with full-fat coconut milk.
Some of the items I use in this recipe include: