Saturday, October 25, 2014

Pink Pancakes - Blood type B recipe

I will share a beetroot and oatmeal pancake recipe we created for my friend's blood type B. (See her story on why eating for your blood type might matter.) It makes roughly 17  3-inch pink beetroot pancakes that children enjoy. Additionally, the recipe is vegan and, depending on your oat source, gluten free.


1 of our Blood Type B Recipes: Pink Pancakes

Blood type B recipe: pink pancakes with beetroot and oatmeal
Blood type B recipe: beetroot & oatmeal pancakes that are vegan and gluten free


Ingredients for this blood type B recipe: Pink Pancakes

1/4 cup Beetroot, peeled and puréed  (highly beneficial for blood type B)
1 1/4 cup Oat, grounded   (highly beneficial for blood type B)
1/2 tsp Nutmeg powder  (neutral for blood type B)
1 tsp Essence (Almond essence is neutral for blood type B)

Brown sugar and or Fructose to taste (both neutral for blood type B) - Optional
2 tsp Baking Powder
3 cups Water
2 tbsp Flaxseed meal (neutral for blood type B)


Ingredients to Make Syrup for this blood type B recipe (Pink Pancakes)

Prune purée as a topping  (neutral for blood type B)
If you only have pitted prunes, soak overnight and blend roughly 8 prunes with 1/3 cup water. Gradually add the water, preparing yourself to stop at this recommended amount or exceeding it to achieve the consistency you like.



Instructions for this blood type B recipe: Pink Pancakes


1. Combine all pancake ingredients. Allow to stand for 5 minutes. This will allow the flaxseeds to release its mucilaginous quality as an egg substitute. See how to use flaxseed as an egg substitute.
blood type B recipe. beetroot and oatmeal recipe. vegan & gluten free pancakes

2. Very lightly coat the pan with oil and pour the well mixed batter into a pan over medium to low heat

blood type B recipe. beetroot and oatmeal recipe. vegan & gluten free pancakes

3. Flip when the edges show signs of having been cooked through
blood type B recipe. beetroot and oatmeal recipe. vegan & gluten free pancakes



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The categorization of the healthfulness of ingredients has been sourced from 'Eat Right 4 Your Type' by Dr. Peter J. D’Adamo (1996).