When we started following the candida diet, I panicked. The first few days were so difficult and expensive and I felt hungry all the time. Until I was brave enough to start experimenting with different flours and ingredients. I fell in love with buckwheat. It is so versatile and filling and healthy!
I usually make this recipe in the morning, store the remaining pancakes in a plastic box in the fridge, with a paper towel under them, and go to them for a healthy snack any time of the day (or night). Give this recipe a try and let me know what you think.
- Dry ingredients
1 cup of buckwheat flour
½ teaspoon of salt
½ teaspoon baking soda
1 teaspoon turmeric powder
1 teaspoon ginger powder
¼ cup of flax seeds
- Wet ingredients
1 ½ cup kefir
Frozen black currants or any berries you have available – desired amount
Mix all the dry ingredients in a bowl. Set to the side.
Separate the egg yolks from the whites.
With a wooden spatula, mix the egg yolks with the kefir. Add in the dry ingredients. Do not worry if the mixture becomes hard and feels difficult to manage. Set aside.
Whip egg whites, using a mixer on high, until they are stiff. Add the egg whites to the mixture and combine gently.
Place a frying pan on heat.
Add frozen berries to the pancake mix and then fry pancakes, according to the size you prefer. If you are not using a teflon pan, add ¼ teaspoon of coconut oil to grease the pan before frying the pancakes.
- Feel free to replace ingredients. Use what you have around. Quantities are more relative, and the recipe is so easy and it will turn out delicious with many variations. For example, I add more turmeric powder, because I need it at this point of my diet.
- I usually use about 2 cups of kefir, because I add about 2 cups of frozen berries. Since I do not use any sugars or sweeteners, I love to feel the fruit in the pancakes.
- If you are not as strict on the sugars or sweeteners, you can add ¼ cup of sugar, maple syrup, brown sugar, honey or your preferred sweetener.