Yeast Free Living

Did you know that last week was national pancake week?  I didn’t either but it was.  February 14 – February 20 of this year was designated to celebrate this delightful food.  Pancakes are something that many of us on the candida diet give up because we are not sure how we can still enjoy these in a candida diet friendly way.  I propose that a great pancake can be enjoyed without a half a bottle of high fructose corn syrup.  In fact I believe a truly great pancake can be enjoyed without any syrup at all and that is exactly how I eat them in order to keep them on my candida diet menus.  When I first went on the candida diet I was unsure of how to make pancakes at all.  I had always bought the mix from the store and just added water to it and voila you have pancakes.  I first had to find out how to make real pancakes in order to make the candida diet friendly.   

When I found out about all of my children’s food allergies I thought pancakes would be permanently banned from our household but I went on a mission to find as way to make these within the parameters of all of our dietary restrictions.  I had to make so many substitutions but I did it.  It took me 4 days and 5 different stores to come up with the answer but I believe it was well worth it.  My oldest daughter adores pancakes and now has a tasty yeast-wheat-corn-soy-egg-dairy-gluten free pancake.  To read a little bit about National Pancake week check out Batter Up: It’s Pancake Week at allrecipes.com.   I adapted the following recipe from a Gluten-Free Pancake Recipe  also on allrecipes.com.   

Gluten Free Pancakes Ingredients
1 cup brown rice flour
3 tablespoons tapioca flour
1/3 cup potato starch
4 tablespoons unsweetened soy milk (I used unsweetened rice milk due to a soy allergy)
1 packet of stevia
1 1/2 teaspoons baking powder (I used feartherweight which is made with potato starch instead of cornstarch due to a corn allergy)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon xanthan gum (I used guar gum since xanthan gum is derived from corn and we have a corn allergy)
2 eggs (I used 1/2 cup water and two teaspoon milled flaxseed due to an egg allergy)
3 tablespoons canola oil
1 – 2 cups water
Cooking Spray (I use the type for the Grill type due to a soy allergy)

Gluten Free Pancakes Directions
In a bowl, mix together the brown rice flour, tapioca flour, potato starch, stevia, baking powder, baking soda, salt, and xanthan gum.
Stir in eggs (or milled flaxseed mixture), milk, and oil. 
Add water a little at a time until batter reaches a good consistency (Not too watery, but not too thick) 
Spray a large skillet or frying pan with cooking spray.   
Spoon batter onto skillet and cook until bubbles begin to form.
Flip, and continue cooking until golden brown on bottom. 
Enjoy immediately or freeze in freezer safe storage bags for easy use later.

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