Reprinted from The Blood Type Diet Website (

Wheat-free Waffle/Pancake Batter


Wheat-free waffle and pancake batter made from brown rice flour and millet flour.

  • 1 cup brown rice flour
  • 1 cup millet flour
  • 1 Tablespoon rice bran
  • 1/2 teaspoon sea salt
  • 1-1/2 teaspoons corn-free baking powder [Baking Powder Recipe Variations]
  • 1 egg
  • 1-1/2 cups soy milk (I use 1%, plain) [or BTD compliant milk]
  • 1/4 cup canola oil [or BTD compliant oil]
How to make it:
  1. Mix ingredients to proper consistency.
  2. You may need a little more flour or milk.
  3. Bake in waffle iron 3 minutes or as per directions of your waffle-maker.
  4. Or if you prefer pancakes, use a non-stick skillet and cook as usual.
  5. The batter keeps in the refrigerator for at least a week.