I was truly excited to receive my copy of Ricki Heller’s new book Living Candida-Free: 100 Recipes and a 3-Stage Program to Restore Your Health and Vitality. Ricki is a friend I met at the Dole Salad Summit a few years back and we keep in close touch. Her last book, Naturally Sweet & Gluten-Free was amazing, and I was so happy for Ricki to get a book deal with Da Capo/Lifelong to produce her next book, a step-by-step approach to reducing candida albicans in your system. Ricki has been living this specialty diet for many years, so she’s truly the expert at making it work. I’ll be reviewing the book on Wednesday.
Today I’m happy to share her recipe for single-serve pancakes which we tried yesterday. The “single-serve” concept makes sense if you are the only one in your household that’s following this diet… and if you mixed up the dry ingredients the night before you could easily do these before work. We both thought they were tasty, almost muffin-like. If making them again I would likely triple the recipe and make a bunch, as they freeze well according to Ricki.
anti-candida (ACD-all stages), celiac, gluten-free, vegan, vegetarian, sugar-free, reduced-sugar diets
low-sodium, migraine diets
Want to see more about this book? Check out these posts:
Chard and chickpea soup on Kim’s Welcoming Kitchen
Raw chocolate chip cookie dough truffles on Spabettie
Review and soup recipe on The Blender Girl
Dreamy creamy crimson mousse on Go Dairy Free
Grain-free apple berry crumble on Plant Powered Kitchen
- 6 tbsp milk (almond, coconut, hemp, flax)
- 1 tsp apple cider vinegar raw
- 5-10 drops stevia (organic) plain or vanilla, liquid
- 1 tbsp almond butter (smooth) or unsweeted sunflower seed butter
- 1 tbsp chia seeds
- 1 tbsp buckwheat flour seeds, raw
- 1 tbsp quinoa raw, or millet or amaranth
- 1 tbsp hemp seeds raw
- 1 tbsp coconut flour
- 1/4 tsp baking powder
- 1 pinch sea salt fine (omit for low-sodium diet)
- In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
- In a [clean and dry] coffee grinder or blender, grind the chia, quinoa, buckwheat, hemp seeds, coconut flour, baking powder, and salt to a powder.
- Pour the mixture over the wet ingredients in the bowl and stir to blend. It will seem a bit too thick for pancake batter and more like a soft cookie dough. This is as it should be.
- Heat a nonstick skillet over medium heat (brush with coconut oil if it has a tendency to stick).
- Divide the batter in half and place in the skillet (I use an ice-cream scoop), then use a spatula to flatten to about 1/4 inch (6 mm) thick. [Note, I used a scoop and ended up with 3 pancakes. I could not get them as thin as directed, as they stuck to everything, so I ended up cooking them for 5 minutes per side.]
- Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately.
- 317 calories
- 17 g fat
- 2 g saturated fat
- 6 g monounsaturated fat
- 6 g polyunsaturated fat
- 0 g trans fat
- 0 g cholesterol
- 865 mg sodium (725 mg with sea salt omitted)
- 1376 mg potassium
- 29 g carbohydrate
- 12 g fiber
- 2 g sugars
- 14 g protein
- 8 Weight Watchers Points Plus