A non |
B non |
O non |
Carob Buckwheat Pancakes
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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.
Best Used By Blood Types:
- Type A (2 beneficials)
- Type A Non Secretor (0 beneficials)
- Type AB (1 beneficials)
- Type AB Non Secretor (0 beneficials)
- Type B (0 beneficials)
- Type B Non Secretor (0 beneficials)
- Type O (1 beneficials)
- Type O Non Secretor (0 beneficials)
- 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:
- Mix dry Ingedients together:
- buckwheat flour, carob powder, baking soda and vitamin C crystals (or baking powder instead of soda and vit. C. crystals), and salt.Set aside
- In a blender, puree 1 & 1/2 pears with soft tofu until smooth.
- 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.
- Pour or spoon onto medium hot griddle (no need to oil if it's nonstick).
- These will not bubble like conventional pancakes, so keep an eye on how done the bottom gets.
- Flip when bottom is lightly browned and top is starting to dry out a little.
- Remove when other side becomes browned and pancakes have puffed up a bit.
- 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.
Blood Type Diet Analysis:
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Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.
 This recipe uses ingredients with a high glycemic index.
 This recipe uses ingredients rich in lignans.
 This recipe uses ingredients which may be genetically modified .
 This recipe uses ingredients which are high in phytates.
 This recipe uses ingredients which may help the body to detoxify.
This recipe is low in common allergens. This recipe is gluten free. This recipe uses ecologically friendly ingredients.
Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.
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- Revised Sep 30, 2007 at 04:43 PM By: Rodney