Tiger Nut Flour Pancakes (Paleo)

Top these fluffy Tiger Nut Flour Pancakes with fresh berries, nut butter and honey for an amazing grain-free, high fiber, paleo-friendly breakfast or brunch!

When I went to Expo West last month, I met with the folks at Organic Gemini, a company that makes awesome, quality food products centered around tiger nuts.  

As I sampled their raw granola and all of their delicious Horchata drinks, I instantly knew these products would nestle their way into my kitchen. Excited to add a new gluten-free and/or grain-free flours to my baking arsenal, I connected with the brand. 

It only took a couple of recipes using Organic Gemini’s TigerNut Flour for me to fall in love with the stuff. Not only is it super forgiving compared to other grain-free flours (as in, you don’t have to have the perfect golden ratio of eggs-to-fat-to-liquid-to-flour), but I find it’s much easier on my digestive system than almond flour and coconut flour.

Plus, when combined with tapioca flour, the texture of tiger nut flour goods is super similar to whole wheat. I’m now envisioning baking every muffin known to man with this magical mixture.

What Are Tiger Nuts?

So…Tiger nuts…what exactly are they, and how can we incorporate them into our cooking? Tiger nuts, are actually small, fibrous root vegetables (not nuts at all!) that originate from Africa and have been a large part of the human diet for thousands of years.

As it turns out, tiger nuts were a big part of our paleolithic ancestor’s diets and traces were found in a 6,000-year old Egyptian tomb. 

In spite of the large role the little tubers have played in cultures overseas, they haven’t created waves in North American cuisine until recently because growing conditions for the planet aren’t ideal in the U.S. Tiger nuts can be consumed raw, roasted, dried, ground into flour and baked or a hydrated into tiger nut milk or pressed into oil.

Typically, the round tubers are dried before storing to prevent spoilage and are typically re-hydrated before consumption.

What You Need to Know About TigerNut flour:

• A great source of Resistant Starch, which is a prebiotic fiber that resists digestion and fuels our healthful probiotic bacteria.
• Naturally gluten-free and grain-free.
• Has a somewhat grainy texture similar to almond flour. When combined with tapioca flour, you get a fluffy consistency, similar to regular whole wheat or all-purpose flour.
• Contains a nutty, somewhat buttery flavor. I’d compare the flavor to lightly buttered popcorn.
• Can be used in baked goods from cookies and bars to quickbreads, and even pancakes, as shown in this recipe.
• To get more information about tiger nuts and TigerNut flour, check out this page. 

Now let’s talk pancakes.

If you’re familiar with grain-free pancakes, you know they can be a bit of a pain in the beehive. The wet-to-dry ratio can be a bit complicated, they tend to require more cook time than regular pancakes, and unless the formula is just right, they can be dry or fall apart easily.

Essentially, grain-free pancakes are a challenge; however, these ones defy all odds and they…

• Turn out fluffy, tender, soft, and chewy
• Taste nutty/buttery in flavor
• Require only 4 ingredients: tiger nut flour, tapioca flour, eggs, and some form of milk (I used almond milk)
• Hold together very well and are not at all difficult to flip, contrary to the typical grain-free pancake
• Take no more time to prepare and cook than regular {all-purpose flour} pancakes

TigerNut Flour Pancake Flavor Options:

If you want to get really fancy with the recipe, you can replace half of the milk with a ripe banana for banana bread-style pancakes. You can also use full-fat coconut milk instead of almond milk for richer flavor, and add any sweetener of your choosing to the batter.

Feel like shredding up a carrot to make mock carrot cake pancakes? Go for it! Wanna add some gluten-free rolled oats and raisins to have a sort of dessert-for-breakfast oatmeal cookie pancake situation? You do you, m’dear.

As you can see, I enjoyed the pancakes with fresh berries, almond butter, sliced TigerNuts, and honey. You can go the butter and maple syrup route, opt for peanut butter and banana, make a fun and frisky fruit compote, make a pancake breakfast sammie with eggs, sausage, bacon, ham, you name it!

There are plenty of options to turn this basic recipe for tiger nut flour pancakes into any dreamy hot n’ steamy stack of your choosing.

More Delicious Gluten-Free Pancake Recipes:

• Sweet Potato Rolled Oat Protein Pancakes:
• Vegan Banana Pancakes
• Coconut Flour Zucchini Pancakes
• Paleo Avocado Pancakes
• Vegan Lemon Poppy Seed Pancakes

Stack ’em high!

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!

If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!

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4.35 from 41 votes

Tiger Nut Flour Pancakes

Top these fluffy tiger nut flour pancakes with berries, nut butter and honey for an amazing grain-free breakfast or brunch!

Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Course: Breakfast

Cuisine: American

Servings: 9 pancakes

Calories: 166kcal

Author: Julia

Ingredients

• 2 large eggs
• ½ cup unsweetened almond milk see note*
• 1 teaspoon pure vanilla extract
• 1 cup TigerNut flour
• 1/2 cup tapioca flour
• Pinch sea salt
• Coconut oil for cooking

Optional Add-ins:

• Pinch ground cinnamon
• 1 tablespoon coconut sugar

For Serving:

• Fresh berries
• Almond butter
• Honey

Instructions

• Whisk together the eggs, almond milk, and vanilla extract in a mixing bowl. Stir in the TigerNut flour, tapioca flour, and sea salt (and cinnamon if adding). Stir until combined and a thick batter forms (Note: as an alternative, you can add all of the ingredients to a blender and blend until combined).
• Heat a medium-sized non-stick skillet over medium heat and add enough coconut oil to generously coat the surface (about 2 tablespoons).
• Measure out a scant ¼ cup of batter and pour it onto the hot skillet. Cook until sides firm up, about 1 to 2 minutes. Flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter (Note: I typically cook 2 pancakes at a time on a 12-inch skillet).
• Serve with a dollop of almond butter, fresh fruit, honey, and sliced TigerNuts.

Nutrition

Serving: 1of 9 | Calories: 166kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Fiber: 5g | Sugar: 5g