Reprinted from The Blood Type Diet Website (

Buckwheat Scandinavian Pancakes


Like Swedish pancakes but substituting milk with soy milk, wheat flour with buckwheat flour & adding tofu.

  • 3 eggs (you may leave out none, some or all of the yolks)
  • 1/2 cup Soy milk
  • 1/3 tub soft Tofu
  • 3/4 cup buckwheat flour
  • olive oil for seasoning pan
  • (honey for sweetening & 1 Tablespoon cooking oil optional)


    applesauce,jam,pure maple syrup,etc.
How to make it:
  1. Beat eggs well
  2. Add soy milk & tofu. Mix in well.
  3. Add buckwheat flour and stir in until blended.
  4. Add oil & sweetener if using.
  5. Let sit overnight in refrigerator for best results. Be sure to stir again before cooking.
  6. Heat oil in heavy skillet or electric fry pan. Cook about Med/High.
  7. Pour in just enough of the thin batter to coat bottom of pan & roll it around pan by picking up pan & turning.
  8. Put lid on pan (glass is best to see in) & cook for about 30 seconds. Turn pancake & cook other side about 20 seconds.
  9. It should be just starting to brown.
  10. Roll up after filling with your favorite topping.