In a mixing bowl, whisk together all dry ingredients.
Add in the wet ingredients and stir to combine.
Grease a skillet with coconut oil (about 1 teaspoon per batch) and heat over medium-high flame.
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.*
Add toppings, such as fresh berries, nut/seed butter, granola, or chia seeds.
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/