Three months ago i was diagnosed with Candida and leaky gut syndrome (sounds gross right? Yeaaaa… it kinda is) and was put on a special diet to reverse the damage that had been done to my intestinal tract. In short, NO alcohol, NO sugar, NO dairy and NO breads (except yeast-free and made with whole grains).
Anyone that knows me well knows that I’ve never been one to restrict my diet. If I want something, I’ll darn well eat/drink it! For that reason alone and seeing that I have one of the biggest sweet tooth’s in the world, this diet has been particularly challenging.
Oh — did I mention that the only fruits I’m allowed to eat are bananas, cranberries, grapefruits, lemons, limes, oranges and strawberries? Yep.
I started the Candida diet the day my boyfriend, James, and I left Brooklyn for a two-week vacation to visit his family in Petoskey, Michigan. Sounds silly to start a crazy restrictive diet while on vacation, right? Actually, it turned out to be perfect! James’ family was super accommodating and supportive. One week in and I was doing good and feeling great but I missed one particular food more than anything: PANCAKES.
The pancake recipe that I had memorized from my childhood called for all-purpose flour and sugar — both things I couldn’t eat. Not to mention the sweet sugary goodness that I bathe them in once they’re ready to eat (sidenote: I am allowed to have pure maple syrup – yipeee!!). I was seriously craving me some pancakes.
After doing some research on the internet, I found a pancake recipe that called for whole wheat flour, oats, cornmeal, flaxseed meal and a couple of other things I’m not allowed to have but I was able to tweak the recipe to accommodate my diet. One morning, I made the new pancakes for all of James’ family and everyone liked them — even his little nieces!
It has now been 100 days and going strong since I’ve started the Candida diet! I’ve gotten the hang of what I can and cannot eat and I’m still using the recipe I found on the web for pancakes every weekend. I hope you enjoy them as much as I do!
Whole Grain Pancakes (adapted from this recipe)
- 3/4 cup whole wheat flour
- 1/4 cup almond flour
- 1/2 cup (quick cooking) oats
- 1/4 cup cornmeal
- 3 tablespoons flaxseed meal
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 3 tablespoons pure maple syrup
- 1 egg — beaten
- 1 3/4 cups rice milk
- 1 super ripe banana — mashed
In a large bowl, stir together the whole wheat flour, almond flour, oats, cornmeal, flaxseed meal, baking powder and baking soda. Pour in maple syrup and mix with dry ingredients. Pour in rice milk and egg. Mix until smooth. Add in mashed banana and stir.*
Heat griddle to medium heat and coat with cooking spray. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and edges are dry.** Flip and cook until browned on other side. Repeat with remaining batter… and most importantly, ENJOY!
*The batter might initially look a little soupier than you’d like but after 5-7 minutes the oats absorb the rice milk and the batter thickens up.
**Because this recipe doesn’t have any oil, these have a tendency to kind of stick to the griddle. Just be sure to give them a little bit of TLC when flipping!