Try This Gluten Free Pancake Recipe – It Rocks!
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Here’s one of my favourite recipes ever:
Mustard Seeds Pancakes with Curry Sauce -a glorious dish for phase 3 of the candida diet and beyond.
Treat yourself to it now… It’s Food for Your Soul ????In the past 2 weeks I shared with you my über-delicious stir fry recipe and a health boosting grilled tuna dish.
Now it’s time to pull out all the stops and introduce you to the latest addition to my favourite healthy meals that help you beat candida:
- extra virgin olive oil
- 8 cherry tomatoes
- 2 white onions
- 1 red onion
- dash of cream (use rice milk while following the candida diet)
- 3 cloves of garlic
- 1 teaspoon turmeric, garam masala, mild curry powder, ginger spice
Curry Sauce (Optional)
1-2 tbls spoons of natural yogurt
- 2 organic or free-range eggs
- 8oz (250g) almond flour (use plain wholemeal flour if you are not concerned about the recipe turning out gluten free & paleo)
- 600ml rice milk (generous pint)
- coconut oil for frying
- 3 tablespoons brown mustard seeds
- some filtered water
- half a head of broccoli, 2 handful mangetouts (or green asparagus or other vegetables of your choice)
Turkey Filling (Optional)
- 2 turkey breast fillets
TOP TIP: Make more for freezing!
Separate each pancake with grease-proof paper. Then you can defrost them one by one and reheat it in your toaster 😉
They’ll make the perfect quick sugar free snacks – particularly for candida sufferers (from phase 3 on-wards)!
The curry sauce not only adds awesome to most veggies – It also tastes lovely with chicken, turkey, salmon, butter beans or chickpeas.
It’s a clever way to turn leftovers from the night before into a fancy meal!
Here’s How You Prepare The Veggies:
I used broccoli for this version. But you can just as well use green asparagus, green beans or spring greens as your vegetable base. They all work really well with the sauce.
Simply steam the veggies of your choice for 15-20 minutes until tender.
Here’s How You Make The Pancakes:
pinch cayenne pepper
4 heaped tablespoons tomato puree
Mix your eggs, flour and rice milk into a smooth batter.
Add more water if needed otherwise the rice milk might make your savoury pancakes too sweet from the rice milk.
Melt a little coconut oil in a reasonably big frying pan/ wok over a medium heat.
Then use a ladle to spread pancake batter evenly into the pan to make a round shape.
Sprinkle some mustard seeds on the top.
Fry for 1-2 minutes, turning each pancake over once until both sides are lightly brown. Then put aside until your tasty sauce is ready.
You can also use buckwheat flour or wholemeal instead of the almond flour – they all taste great and turn out like a nicely shaped pancake that you can flip over.
Here’s How You Make The Fresh Curry Sauce
Lightly stir fry the chopped tomatoes, pepper, onions and garlic in olive oil with the spices until soft.
Go easy on the spices. You don’t want to make the sauce too hot as the spices not only kill the candida in your mouth and intestines but also the friendly bacteria that are essential for your immune system.
So to make this meal super healthy and easy on your digestion we have to keep it mild.
Use a little spice (e.g. half a tea spoon chilli and cayenne pepper and 1 teaspoon of the other spices) and see if that works for you. You can always add a bit more later.
Then add a little water and fill it in a food mixer/ smoothie maker. Whizz it up and adjust the flavour and spice level to your liking.
For a thick creamy texture add a dash of cream and natural yogurt (if you’re on the candida diet it’s best to stick to rice or coconut milk)
There we go. Mustard Seed Pancakes with a Gorgeous Veggie Curry Sauce – What a treat!
Paleo & Meaty Variation
Another Scrumptious Vegetarian Variation:
A curried chickpeas or butter beans filling also works a treat with this candida diet friendly dish.