So I had a sweet tooth yesterday, and I have been craving pancakes sooooo badly! I was dying to find something that would work. Low and behold… I did! Granted after having them I have ZERO desire to have anything sweet for awhile! After not have ANY sugar in my diet for 3 weeks now….. a little went a loooooooong way!

I first came across this recipe on Providence Farms Blog. I thoroughly enjoy reading her blog… but this caught my eye! I then found out that SHE got it from Ricki at Dessert, Diet and Dogs, which is another blog I love reading, and has some AMAZING recipes!!! I can’t wait to try them!

She had a moment of genius when she created Grain Free Lemony Almond Pancakes.

I did change it a smidge, and thus probably why I got a slightly different result, but either way they were DELICIOUS!

I was sad to find out, after I started putting the batter together, that my camera battery was dead…… well that really put a cramp in my plans! I wanted to take pictures of the batter, frying, and finally the finished product. Apparently that wasn’t in the cards! I did get a picture of the finished product on my phone, but it definitely is NOT as nice!

The pancakes were not only delicious, but they were delightfully GLUTEN-FREE! As well as able to be had while on the Anti-Candida Diet! They are also Vegan(though I may be wrong, as I’m not sure of all the does and don’t of vegan eating)! I forgot about that part! That made for one happy woman!

Here we go, though I did change it a bit to work for me…. it was delicious!

“Light and moist, these pancakes offer both high protein content and a good source of calcium. Made without the lemon zest, they’d work as a servicable sandwich bread as well. You could probably use prepared almond meal instead of the whole almonds for a quicker preparation.” -Ricki



Grain Free Lemony Almond Pancakes
1/2 cup natural almonds, with skin(raw or light toasted) *I used 2/3 cup almond meal
1/4 cup finely ground flax meal
2/3 cup plain or vanilla soymilk *for Candida Diet make sure it is unsweetened, I used Coconut milk
1 Tbsp Agave nectar, light or dark *for Candida Diet use Stevia or Xylitol – liquid or dry equivalent
1 1/2 tsp extra virgin olive oil *I used coconut oil
1 tsp grate lemon zest
1 Tbsp fresh lemon juice
1/3 cup chickpea or whole bean flour *I used brown rice flour – this makes them non-grain free though!
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp fine sea salt
Sprinkle of cinnamon(probably about 1/4 tsp) – I added this

1) In food processor, grand almond and flax until you have a very find meal. There shouldn’t be any large pieces of almonds visible.

2) Add the milk, agave, oil, lemon zest and lemon juice. Mix again in food processor. Allow to sit at least 2 minutes while you prepare dry ingredients.

3) Head frying pan over medium heat. Add remaining ingredients to the processor and mix just until blended.

4) Pour batter by spoonful, or ice cream scoop full, into the frying pan.

For me, since I was already using almond meal, I just mixed it all in a bowl. Now mine was a little sticky, so I added a smidge more coconut milk. I had to spread it out gently using the edge of the spoon. I did mine in unsalted organic butter, since that also helps fight Candida… and mine ended up being a little darker, as you can see in the picture! They were soooo good!


Thinking back I could have gone without syrup, but I was insistent on putting syrup on it. And this is the recipe I used.

Pancakes, syrup and scrambled eggs with spinach! Yummy!

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Candida Diet Syrup
1/2 cup water
1 cup Xylitol powder
1 tsp alcohol free Vanilla Extract
1 tsp alcohol free Maple Extract

Warm to gently boil. Turn off, stir in flavoring and serve.

Word of warning….. this is VERY VERY VERY sweet!!! I dished it up like I would have regular syrup. Holy cow! It was good, but omg I didn’t need to do that!!! oi!