Ricki Heller’s single-serve pancakes & how she conquers candida on a plant-based diet
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Single-Serve Pancakes with Gingerbread Pecan Butter from Living Candida-Free
Many of you may already be familiar with Ricki Heller and her popular website, a fantastic resource for vegan, sugar-free and gluten-free recipes and information about living with candida. Her new book, Living Candida-Free, offers practical and realistic strategies for anyone wishing to follow an anti-candida diet, as well as more than 100 recipes that anyone—on a special diet or not—can enjoy. Since many people aren’t familiar with candida, I asked Ricki in this guest post to explain what candida is and how she conquers it on a plant-based diet.
I was hired to do the food photography for this book, so I was able to try out a number of the recipes. Luckily, Ricki is allowing me to share one of my favourite recipes from the book below, the single-serve pancakes. I love them because they’re made with wholesome ingredients like chia, quinoa, buckwheat and hemp. They’re also super simple to make and have become one of my go-to weekend breakfast recipes. For more delicious, sugar-free recipes and information about living candida-free, grab a copy of the book or sign up for Ricki’s Candida Kick-Start Course.
As a self-proclaimed sugar addict, I was perturbed (to say the least) when I was first diagnosed with candida and had to embark on an anti-candida diet.
Candida is a form of yeast that normally lives in the intestinal tract in harmony with all the other organisms that reside there. In a healthy body, candida causes no problems and can even be beneficial to help keep toxins under control.
But when things go awry (a condition often referred to as “dysbiosis”) in the internal microcosm, candida can quickly grow out of control and wreak havoc. Symptoms like overweaning fatigue, sugar cravings, foggy thinking, allergies, joint aches and all kinds of yeast infections can begin to develop and interfere with normal functioning.
Carob Pudding from Living Candida-Free
The usual treatment for candida overgrowth is a diet devoid of all sugars (even fruit), starches, yeast, alcohol and all moldy foods, along with antifungal supplements (and perhaps prescription antifungals, too).
So you can understand why I was concerned about having to follow the diet.
In addition, most candida diets shun a vegan approach to eating. Because meat, poultry, fish and eggs are all free of sugars or starches, they are usually recommended as the best forms of protein while battling the yeast. Some diets even go so far as to suggest that it’s impossible to remain plant-based while clearing the candida.
Eggplant “Parmesan” from Living Candida-Free
Well, I’m happy to say I proved those folks otherwise—even with a very severe case of the syndrome. It took some experimentation, working with a fantastic naturopath and time, but I managed to clear my candida while living a normal life and even created some delicious recipes along the way (recipes I am proud to serve to my husband, friends and family—and they don’t even realize they’re “special” foods!).
Fellow sugar addicts, take heart: if you’re dealing with candida, it IS possible to remain plant-based and conquer the yeast. With dedication, persistence, and some kick-ass recipes, you’ll be on your way and feeling better in no time.
ACD-Friendly Grain-Free Granola from Living Candida-Free
And even if you’re not dealing with candida overgrowth, the anti-candida diet is still a great way to transition to a diet free of refined sugar and incorporate more natural, lower glycemic sweeteners in your recipes; it’s a great resource for diabetics, too.
PrintSingle-serve pancakes
Yield: Serves 1
Ingredients:
- 6 tablespoons (75 ml) milk of choice (unsweetened almond, hemp, flax, etc.)
- 1 teaspoon (5 ml) raw apple cider vinegar
- 5 to 10 drops plain or vanilla pure liquid stevia, or to taste
- 1 tablespoon (15 ml) smooth natural almond butter or sunflower seed butter
- 1 tablespoon (15 ml) whole chia seeds
- 1 tablespoon (15 ml) uncooked quinoa, millet, or amaranth
- 1 tablespoon (15 ml) uncooked whole buckwheat
- 1 tablespoon (15 ml) raw shelled hemp seeds (hemp hearts)
- 1 tablespoon (15 ml) coconut flour
- ¼ teaspoon (1 ml) baking powder
- Pinch of fine sea salt
- Coconut oil, for pan (optional)
Directions:
- In a medium-size bowl, whisk together the milk, vinegar, stevia, and almond butter until smooth. Set aside.
- In a 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 ¼ inch (6 mm) thick. Cook until the top begins to dry out (about 4 minutes); flip and cook for another 3 to 4 minutes. Serve immediately. May be prepared in advance and frozen. Will keep, frozen, for up to 3 months.
From Living Candida-Free by Ricki Heller. Reprinted with permission from Da Capo Lifelong, © 2015
