Tigernut Pancakes {Paleo, Sugar-Free, Nut-Free, Gut-Friendly}
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 2 servings
Ingredients
  • 1 cup Organic Gemini tigernut flour
  • 2 tbsp ground chia seeds
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ⅛ tsp sea salt
  • ½ cup non-dairy milk*
  • 2 eggs
  • coconut oil for pan
Instructions
  1. In a mixing bowl, whisk together all dry ingredients.
  2. Add in the wet ingredients and stir to combine.
  3. Grease a skillet with coconut oil (about 1 teaspoon per batch) and heat over medium-high flame.
  4. Once hot, reduce flame to medium and drop ¼ cup of batter onto skillet. Cook for 3-4 minutes, until small bubbles form around the edges and you can easily slide pancake onto spatula. Flip and cook for 3-4 more minutes.*
  5. Add toppings, such as fresh berries, nut/seed butter, granola, or chia seeds.
  6. If have extra, store in an airtight container in the fridge for up to 3 days.
Notes
*I used unsweetened almond milk, and have not tested this with other non-dairy milks yet.
*Whatever you do, DO NOT FLATTEN the pancakes when you flip them. This is the secret to getting truly fluffy pancakes!
Recipe by Lenses and Lentils at https://lensesandlentils.com/tigernut-pancakes/