Ingredients:

1 & 1/2 cups buckwheat flour

3/4 cups carob powder
1 Tbsp Olive oil

1 & 1/2 large ripe pears (Anjou works well)
6 oz. soft tofu (or acceptable cream cheese )
1 egg, beaten

3/4 tsp baking soda
1/4 tsp unbuffered, corn-free vitamin C crystals OR 1 tsp baking powder instead of the soda and vitamin C crystals)

1/4 tsp. salt

extra water as needed

Instructions: 

1.   Combine dry ingredients: buckwheat flour, carob powder, baking soda and vitamin C crystals (or baking powder instead of soda and vitamin C. crystals), and salt.

2.  Set aside.

3.  In a blender, puree 1 & 1/2 pears with soft tofu until smooth. 4. Add in extra water until this puree equals 2 & 1/2 cups.

5.  Pour into separate mixing bowl and add beaten egg and oil.

6. Mix liquid and dry ingredients together.

7. Add more water if necessary to achieve pour able 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 non stick). 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.

8. For fruit topping, puree the other half of the pear and spoon on pancake.

*Jelly, nut butter, cinnamon and sugar are also good toppings.

 
 
Description: These protein-enhanced pancakes are slightly sweet and very substantial. They are appropriate for people on a Candida-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.