|Reprinted from The Blood Type Diet Website (www.dadamo.com)|
|Carob Buckwheat Pancakes|
These protein-enhanced pancakes are slightly sweet and very substantial. They are appropriate for people on acandida-controlled diet who have reached the point of being able to tolerate some fruit. They taste great with a topping of nut butter and pureed pear (for candida folks) or jelly for those of you who can eat sweeter things.
How to make it:
- 1 & 1/2 cups buckwheat flour
- 3/4 cups carob powder
- 1 Tablespoon oil
- 1 & 1/2 large ripe pears (Anjou works well)
- 6 oz. soft tofu
- 1 egg, beaten
- 3/4 teaspoon baking soda
- 1/4 teaspoon. unbuffered, corn-free vitamin C crystals
- (You can use 1 tsp. of your favorite baking powder instead of the soda and vit. C crystals)
- 1/4 teaspoon. salt
- extra water as needed
- Mix dry Ingedients together:
- buckwheat flour, carob powder, baking soda and vitamin C crystals (or baking powder instead of soda and vit. C. crystals), and salt.Set aside
- In a blender, puree 1 & 1/2 pears with soft tofu until smooth.
- Add in extra water until this puree equals 2 & 1/2 cups. Pour into separate mixing bowl and add beaten egg and oil. Mix liquid and dry Ingedients together. Add more water if necessary to achieve pourable consistency. This will be a little thicker than conventional pancake batter.
- Pour or spoon onto medium hot griddle (no need to oil if it's nonstick).
- These will not bubble like conventional pancakes, so keep an eye on how done the bottom gets.
- Flip when bottom is lightly browned and top is starting to dry out a little.
- Remove when other side becomes browned and pancakes have puffed up a bit.
- For fruit topping, just puree the other half of the pear and spoon on pancake. These are also good with some nut butter, or jelly if you tolerate it.