Reprinted from The Blood Type Diet Website (www.dadamo.com) Buckwheat Scandinavian Pancakes Description: Like Swedish pancakes but substituting milk with soy milk, wheat flour with buckwheat flour & adding tofu. Ingredients: 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) toppings applesauce,jam,pure maple syrup,etc. How to make it: Beat eggs well Add soy milk & tofu. Mix in well. Add buckwheat flour and stir in until blended. Add oil & sweetener if using. Let sit overnight in refrigerator for best results. Be sure to stir again before cooking. Heat oil in heavy skillet or electric fry pan. Cook about Med/High. Pour in just enough of the thin batter to coat bottom of pan & roll it around pan by picking up pan & turning. Put lid on pan (glass is best to see in) & cook for about 30 seconds. Turn pancake & cook other side about 20 seconds. It should be just starting to brown. Roll up after filling with your favorite topping.