Blood Type Diet Recipe: 'instant' basic pancakes

Blood Type Diet Recipe

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'instant' basic pancakes

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(5 votes)

Category: Breakfast

Description:

This is my compliant adaptation of Alton Brown's recipe for buttermilk pancakes. You make a basic dry mix to which you add wet ingredients, just as you do with a box mix. You can use just about any compliant flour or flour blend; I prefer either spelt/oat or spelt/amaranth. These pancakes are good anytime--try them for dinner paired with lamb or turkey sausage, delicious! :)

General applicability:

'instant' basic pancakes
Green: recipe contains only neutral or a beneficials ingredients for that type. Yellow: recipe contains an secondary avoid ingredient that may be substituted by a more permissable one. Orange: contains an avoid in a primary ingredient.

Ingredient list:

BASIC DRY MIX (makes enough for 3 batches):
6 cups spelt OR compliant flour/flour blend
1 1/2 teaspoons baking soda (check expiration date first)
3 teaspoons corn-free baking powder
1 Tablespoon Sea Salt
2 Tablespoons sugar (optional)
INGREDIENTS FOR 1 BATCH OF 'INSTANT' PANCAKES:
2 eggs, separated OR egg substitute
2 cups buttermilk OR
1 1/2 cup Greek-style yogurt thinned with water, OR
2 cups nut, soy or rice milk with a little lemon juice added for tanginess
4 Tablespoons melted butter, ghee or oil
2 cups 'Instant' Pancake Mix, recipe above
butter or ghee, for greasing the pan
2 cups fresh fruit such as blueberries, if desired

How to make it:

Heat an electric griddle or pan to 350 degrees F.
Heat oven to 200 degrees F.
Separate the egg yolks from the whites.
Whisk together the egg whites and the buttermilk in a small bowl.
In another bowl, whisk the egg yolks with the melted butter.
Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.
Pour the liquid ingredients on top of the pancake mix. Using a whisk, mix the batter just enough to bring it together.
Note: DON'T TRY TO WORK ALL THE LUMPS OUT. Overbeating will make your pancakes flat and tough. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.
Lightly butter the griddle.
Wipe off thoroughly with a paper towel,(no butter should be visible.)
Note: Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired. When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.
Continue to cook 2 to 3 minutes or until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet and cover with a towel.
Hold in a warm place for 20 to 30 minutes.
Yield: 12 pancakes

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Ingredient	A	B	O	AB	A NS	B NS	O NS	AB NS

Milk, Buttermilk	A	N	A	A	A	N	A	A
Butter	A	N	N	A	A	N	N	A
Egg Whole, Chicken	N	N	N	N	N	N	N	B
Sea Salt	N	N	N	N	N	N	N	N
Baking Soda	N	N	N	N	N	N	N	N

Ingredient	A	B	O	AB	A NS	B NS	O NS	AB NS
Milk, Rice	N	B	N	B	N	B	N	B
Olive Oil	B	B	B	B	B	B	B	B
Oatmeal, Oat Flour, Oats	B	B	N	B	N	N	A	B
Yogurt	N	B	A	B	N	B	A	N
Lemon	B	N	N	B	B	N	N	B
Sugar, Brown, White	N	N	N	N	A	A	A	A
Ghee, Clarified Butter	N	N	N	N	N	B	N	B
Milk, Almond	N	N	N	N	N	N	A	N
Milk, Soy	B	A	N	N	N	N	A	A
Amaranth	B	A	N	B	B	N	N	B