Reprinted from The Blood Type Diet Website (

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.

  • 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
How to make it:
  1. Mix dry Ingedients together:
  2. buckwheat flour, carob powder, baking soda and vitamin C crystals (or baking powder instead of soda and vit. C. crystals), and salt.Set aside
  3. In a blender, puree 1 & 1/2 pears with soft tofu until smooth.
  4. 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.
  5. Pour or spoon onto medium hot griddle (no need to oil if it's nonstick).
  6. These will not bubble like conventional pancakes, so keep an eye on how done the bottom gets.
  7. Flip when bottom is lightly browned and top is starting to dry out a little.
  8. Remove when other side becomes browned and pancakes have puffed up a bit.
  9. 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.