Reprinted from The Blood Type Diet Website (

Pancakes - rice flour
Contributed by: Deborah Hayes blog 03/06/2005Added: Feb 14, 2008 at 04:59 AM

  • 1/4 cup of brown rice flour
  • a dash of sea salt
  • 1/2 cup of vanilla rice milk
  • ghee
  • 1 egg
How to make it:
  1. Whisk egg and rice milk a little ghee together very well. If you have a blender, that would be better.
  2. Add flour and salt.
  3. Mix thoroughly and then let sit.
  4. Preheat a non-stick pancake pan or any type of skillet. When a flick of water evaporates, add a little ghee. Pick skillet up by the handle and spread the ghee around to completely cover the bottom of your skillet. Briefly stir your pancake mixture (this can actually sit for 2 minutes or up to one hour, by the way), and gently and slowly pour it into the center of your skillet.
  5. Grab the handle and tilt the skillet until the bottom of the pan is completely covered.
  6. When the edges are brown (and I mean brown) and the top is dry, gently loosen pancake (corners first) and then roll the pancake slowly. If one is truly talented, one could actually loosen the entire pancake and brown the other side. However, the rest of us should just roll it. :) Gently scoot the pancake off of the skillet onto your plate and top with ghee, honey, or butter.
  7. Add pure maple syrup or your favorite perserves.
  8. It's delicious, it is full of protein- and it's easy to install variety by changing the flavor of your preserves! Serve with fruit and it's a nutritious way to start your day.