Scrumptious Pancakes

These Pancakes are wonderful to use on the Candida diet or for anyone really. You can use just about any flour you want to. The ones in the picture have Montina flour as well as the Tapioca flour and Arrowroot powder. (by the way you can substitute Tapioca flour for the Arrowroot powder staight across if you don't have it on hand) If you are in the early stages of Candida recovery, they suggest in the cookbook to only have these once a week. You just have to see how you can handle them. They say that you can top them with berries if tolerated. I usually cook mine down to a sauce and mash them up. (I feel like I'm getting to eat syrup that way) and you can add lemon juice as well for more zing. Following the Pancake recipe is a Berry Berry Sauce recipe that is excellent!

Amaranth or Teff Pancakes (As I said, I've used Montina...didn't care for Amaranth but teff was great)

RECIPE with eggs

Wet ingredients
2 T plus 1/2tsp simmered apple, pear, or peach juice
3 large eggs, well beaten
2/3 cup water
1T natual oil (like canola or sunflower)

Dry ingredients
1 1/2 cups amaranth or teff flour
1/4 cup tapioca flour
1/4 cup arrowroot powder
1 tsp Baking powder
1/4 tsp sea salt
Optional: 1/4 tsp cinnamon


RECIPE without eggs

Wet ingredients
3 T plus 1 tsp simmered apple, pear, or peach juice
1 1/4 cups water
1 T natural oil (canola or sunflower)

Dry ingredients
1 1/2 cups amaranth or teff flour
1/4 cup tapioca flour
1/4 cup arrowroot powder
4 tsp Baking powder
1/4 tsp sea salt
(Do not use cinnamon or rising may be hindered)

The juice must be simmered for 2-3 minutes and quick-chilled in the freezer for 5-10 minutes before using this recipe. The juice has a bit extra added to make up for evaporation. Mis the wet ingredients together. In a separate bowl, mis the dry ingredients together.

Oil a frying pan and bring it quickly to medium-high heat. Add the dry ingredients to the wet and mix well. Add a bit of extra water or arrowroot powder if the batter is too thin or thick. Us a wire whisk to mix well.

Start making the pancakes immediately after the batter is mixed. Cook small pancakes for 60 to 90 seconds until the edges dry up a bit and large bubbles form, disolve, and leave pockets in the batter. (Watch the heat or the pancakes will cook too fast and burn.) Turn over and cook another for 20 to 40 seconds or until well browned underneath. Do not flatten the pancakes when turning them! Turn again to check for readiness, then flatten if desired.


Berry berry Sauce

3-4 cups fresh or frozen berries (raspberries, strawberries, blueberries, or blackberries)
2-3 tsp fresh white grapefruit juice, or 1-2 tsp fresh lemon or lime juice, or 1/8 tsp corn-free vitamin C crystals

Chop the fresh or frozen berries or puree them in a food processor or blender until smooth. Heat them in a covered saucepan on medium-high heat. Once they come up to a boil, turn down the heat to low and simmer for 4-6 minutes, until cooked and hot throughout. Remove from heat and serve hot over pancakes, cereals, or meat dishes. They can also be quick-chilled in the freezer for 15 minutes or so and served over Yogurt.

ENJOY!! I always look forward to that one day a week that I get this very special treat!!