What is your all-time favorite comfort food?
Mine is a toss-up between beef roast and gravy… or pancakes!
I probably have to go with pancakes. 😉
You can eat them for any meal of the day! Fluffy, round pancakes with a big ol’ glob of peanut butter, cradled in thick, rich syrup!? Mmmmm! This is what made Saturday mornings sit up and take notice!
At least, until food allergies, candida, and the pesty research bug got ahold of me…
Then I realized that my love for pancakes was more like this:
Fluffy, round wheat pancakes that made both my husband’s and my guts unhappy, with a big ol’ glob of sugar-enhanced, mold-developing peanuts, cradled in brain-altering high fructose corn syrup. With a dab of more brain-altering high fructose corn syrup on the side for good measure! (Source and source.)
Hmmmm. Suddenly, Saturday mornings were depressing. 🙁
Our Journey With Food Allergies & Candida
8 years ago my husband discovered he was allergic to gluten, peanuts, and a variety of other foods. Then, we discovered we both had candida. That was a turning point.
I had to make everything from scratch.
Yet… I’ve learned that there are reasons for everything God does, and I’m so grateful for the health journey He put us on! Cooking and properly preparing foods became a major part of our lives.
Now, I happily indulge in my fluffy, grain-free pancakes — topped with sweet strawberries and a modest spoonful of organic sunflower seed butter.
I love making healthy choices and still sinking my fork into my favorite comfort food without worrying about stomach woes later on!
If you struggle with food allergies or candida too, I hope you’ll enjoy this recipe. It’s a family favorite!
Also, check out how Wardee’s family reversed their food sensitivities here –> How We Healed Food Allergies Through Traditional Foods.
Let’s Get In The Kitchen!
Makes 6 pancakes.
- Stir together coconut flour, almond flour, arrowroot powder, and sea salt in a medium-sized bowl. Set aside.
- Mix together eggs, vanilla extract, and melted coconut oil in blender on high until mixture is frothy.
- Pour dry mix into the blender, and mix well.
- Let batter sit for about 2 to 3 minutes so the coconut flour will soak up more of the liquid.
- Add baking soda to blender and give it a quick whirl.
- Pour about ¼ cup of batter onto a hot, lightly greased griddle.
- When the pancake batter forms bubbles, and the batter looks like it's starting to dry a bit (about 1 to 2 minutes), flip the pancake over and cook on the other side.
- Once the second side is lightly browned, remove from heat onto a plate covered with a tea towel.
- Repeat with the rest of the batter.
- Serve pancakes topped with mashed strawberries. Enjoy!
Do you struggle with food allergies or candida? Will you try these candida diet pancakes?
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