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!
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If you make this recipe, please feel free to share a photo and tag me at @The.Roasted.Root on Instagram!
Tiger Nut Flour Pancakes
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
Aw man now I feel like I NEED to try tiger nut flour (I mean I do, right?). These sound super nutritious and look beauuuuutiful, i.e. I love these photos. What I reaaaaally love is the simple ingredient list–so doable.
Tapioca is not Keto friendly
@Gary, I just add a half of an avocado, tigernut flour,flax seed,almond milk and sometimes a banana, but no need for tapioca. Super filling
@Gary,
No every recipe is. The description in the recipe says paleo, not Keto.
I have GOT to try this out! One of my problems with coconut flour is that it just doesn’t sit well with me, so I’d love to find an easier to work with and stomach-safe GF alternative 🙂 These pancakes are so fluffy!
YES, I’ve found the same thing with coconut flour (and almond flour!). I haven’t experienced any digestive uneasiness with the TigerNut flour, so I hope you find the same!
@Julia, add an avocado and smash it up! So fluffy and good
ERMAGERD that is the prettiest stack of pancakes I’ve ever seen in ma life! I’m seriously in love with these pics.
I’m not as schooled as you are in the grain-free department so I love that Tiger Nut flour is forgiving. I need to pick up a bag so you can make them for me when you come visit! 😉
Any suggestions for what might work in place of the eggs?
Hi Tara,
I’d recommend using flax eggs (2 tablespoons of ground flax seed + 6 tablespoons of water. Mix the flax and water and allow it to sit for 15 minutes to thicken. Then follow the recipe as though the flax mixture were actual eggs). You could also try using chia eggs (same idea as flax eggs) or even 1/3 cup or applesauce or banana. Let me know if you try the recipe using an egg replacer!
I can’t do flax or chia, either; but maybe the applesauce would work. Thanks for the suggestions. I wonder if a “gelatin egg ” would work.
I gotcha. Yes, it sounds like a gelatin egg would be a good option for you. Admittedly, I’ve never used gelatin as an egg replacer, so I can’t say the amount you’d use. Let me know if it works 🙂
Try aquafaba as an egg replacement. It’s the water from canned chickpeas. I’ve been doing some research and looking around at vegan recipes on how to use it. Very intriguing and I will probably give it a try when I can work in the kitchen without summer distraction!
I love this blog! Thanks for the recipe, can’t wait to buy the tiger nut flour and make these babies.
These look amazing! I looove tiger nut flour and haven’t put it in pancakes yet. Now I know what I’m doing this weekend!!
These looks great – I’m going to try them out with our kids soon :-).
i want to make these pancakes, simply so i can say the NAME. such a cool sounding breakfast haha! Looks amazing
I need to try that TigerNut flour, sounds amazing.
Amazing as these pancakes – seriously awesome!
YES! I think you’d love it, Mike! It’s a really cool flour for paleo cooking/baking 🙂
Interesting! I also never heard of tiger nut. Could you post nutritional values of the tiger nut flour? – Just to have a general idea about macronutrients it contains.
Sure thing! You can find the nutrition facts for Organic Gemini’s TigerNut Flour on MyFitnessPal Here: http://www.myfitnesspal.com/food/calories/organic-gemini-tigernut-flour-302250520 🙂 Hope you give it a try!
I had never heard of tiger nut flour. Sounds intriguing. Weird though that it’s not actually a nut… I’m not sure why people name things differently than they actually are lol. It throws people off!
I love their products! I haven’t tried cooking with the tigernut flour yet though and these pancakes look fantastic. Thanks for creating it Julia.
If you were to use tigernut flour as a coconut flour replacement, is the ratio 1:1? I use a bit of tapioca flour with all coconut flour recipes, as well.
Hi Dalena, Tiger nut flour behaves similarly to rice or oat flour, so there wouldn’t be an easy conversion when replacing coconut flour. Coconut flour absorbs about 3 time the amount of liquid as tiger nut flour, so unfortunately, you’d have the play around with the other ingredients as well. Best of luck and let me know if you have any other questions!
How many carbs are in these pancakes?
Can I replace the tapioca but still get that fluffy taste?
Hi Alia, I typically don’t check the nutrition facts on my recipes, but you can use a free calorie counter like MyFitnessPal.com to input the ingredients and get the per-serving nutritional info. You can likely omit the tapioca flour from the recipe, but I don’t think the pancakes will turn out as fluffy. Let me know if you try them!
Thanks for this recipe! So happy to see NO coconut flour (makes me sick and it’s all anybody uses!!) but I am wondering… I can’t do tapioca but I can do arrowroot… do you think it could be sub’d?
Thanks!
Hi Nicole,
You’re very welcome! I’m so happy you’re interested in the pancakes. You can definitely sub arrowroot flour for the tapioca flour, but honestly, I’m not sure how much. I wouldn’t do it in a 1:1 ratio, as arrowroot seems to gum up much more than tapioca. I’d start with 1/2 cup of arrowroot flour and go from there – you can always add more if the batter looks too thin. Hope you enjoy!! xo
Thanks so much Julia! I actually dove in and gave it a shot! I did 1/8c of arrowroot as some sites online said you need less arrowroot to sub Tapioca. It didn’t crumble or remain raw in the middle like many GF grain free recipes tend to do but I think the tigernut flour’s graininess quality is too much for me in pancakes. Maybe if I used the tapioca like you suggested it would have been more hidden! I’m glad I tried it as it didn’t take long to make and I know that tigernut flour works best for me in cookie form 😉
Thanks for your quick reply- I wasn’t expecting it!! 🙂
Ah yeah, tiger nut flour is pretty grainy if it’s not mixed with something else. I would think the tapioca would be the key to solving the issue for ya, as these hot cakes turn out nice and fluffy. Glad you tried them with arrowroot and best of luck on your next tiger nut endeavor! xo
I tried them as written and found them to be too grainy as well. the taste was good and I could probably deal with the texture but my hubby said it was like eating sand so I’ll try the cookie recipes and see how that works.
I didn’t use a non-stick skillet. I used plenty of oil and let the skillet heat up. Very disappointed. I was looking forward to this so much. : (
Hi Suzanne, Oh no! I’m sorry they didn’t turn out! Was the issue that they stuck to the skillet?
I made these into waffles today by adding 1/4 cup almond oil. They cooked through, came out fluffy, tasted ok… recipe made 3 waffles… the only other thing I changed is that I used cows milk.
That sounds awesome, Ann! Thanks so much for sharing the feedback. Now I’m itching to try these in waffle-form! xo
Flavor is good, texture not so much. Fibrous and gritty. But, it was worth a try! Thank you for the recipe.
Hello! I am so excited to try these, as my son LOVES pancakes but we are now egg, almond, and coconut free. He is also allergic to dairy, legumes, and we avoid gluten.
Do you know if I could use flax or rice milk (or even water) instead of the almond milk? Thank you!
Hi Andrea! You can use either flax or rice milk in place of the almond milk. Hope you enjoy!
What can I replace tapioca flour with? I’m on a low carbohydrate diet. Thanks
Hi there! You can try replacing the tapioca flour with more tigernut flour or almond flour, but doing so is definitely going to compromise the texture. You want the tapioca flour to make the pancakes hold together and help make a fluffy texture, or else they will fall apart easily and be grainy and flat. You could replace the tapioca flour with arrowroot flour, but I’m not sure that helps in the carbohydrates department. Hope this helps!
I wanted to love these but they were just too gritty and I did not enjoy the texture at all.
Made the pancakes and they are amazing!!!!!!!
I’m so happy to hear it, Krystyna! Thanks for letting me know!
I made these today but they were very thin – like paper thin, nothing like your beautiful pancakes. I definitely used the correct amount of almond mil and flours. Tasted fine, but 🙁
Same here. Very disappointed. They do taste nice though.
I made these today. They were fluffy, deflated a little after a few minutes, but were still tasty. I used homemade tiger nut flour and I´m so relieved as I bought 5 kgs of tiger nuts online and found the tiger nut solids to be irritating to my throat. But in these pancakes no irritation at all. No hint of graininess. Thank you so much for this lovely recipe. Please give us more…like cake or muffins !!
Oh, I need to add that I did blitz the tiger nut flour in my high speed blender to get it really fine. I don´t know what the consistency of shop bought tiger nut flour is like.
I found if I let the mixture sit for 15-30mins that the grittiness improves. The texture is more like having a little desiccated coconut in the mix. Slight chewy bits left, rather than grit/sand. Not unpleasant.
I love how they cook. They hold together beautifully.
I had to tweak the recipe as I think I put too much milk in (didn’t use a proper measuring cup ?). It was very runny. I didn’t want to wait again, so instead of adding more tiger nut flour, I added a little more tapioca & 1/4 c almond meal.
Thank you for the recipe! Chia ‘eggs’ can work! I halved the recipe, used a chia ‘egg’ (1 tbsp chia seeds + 3 tbsp hot water and left a few minutes to go gooey), reduced the tiger nut flour by 1tbsp, and somehow ended up with 2 gorgeously fluffy and scrumptious pancakes! I opted out of adding coconut sugar and they’re sweet enough as they are for me. I went for a pinch of cinnamon, topped with almond butter and blueberries. Absolutely heavenly! Thank you, I kiss you warmly on both cheeks.
This worked so well! Thanks!
My pleasure, Lauren! xo
I’ve made these before and they are very flat. Any idea what I might be doing wrong? Does the brand of tiger nut flour make a difference?
I love the taste of and texture of tigernut flour! I only had some regular white flour to use with it and I’m not sure if that was the reason but they came out pretty dense. Not bad, but not as fluffy as i was expecting.
I made these yesterday. Nice, light pancakes. Tiger nuts are a little sweet, so great with just butter. The two flours are both light enough that you can taste the vanilla and cinnamon. I used 1/2 tsp Ceylon cinnamon, which tasted lovely with vanilla. My picky-eater spouse wanted another one after dinner. Easy and quick to make. Thanks for a super recipe!
I’m so happy you and your husband enjoy them, Elaine! Thanks so much for the feedback. xoxox
Thank you for posting this recipe!!
I am allergic to nuts (almond milk), tapioca starch, oats, corn, coconut, a multitude of fruit and vegetables, and oh so much more. How would using 2% regular milk, or half of the required milk and half and half, affect the outcome of the pancakes? I will be using safe canola oil on the pan.
Hi Tasha!
I haven’t tested the recipe using regular milk or half & half, but my guess is they will be great! In my experience, dairy milk and non-dairy milk can be used as a 1:1 replacement in most recipes. Let me know what you think! xo
Can I use coconut flour instead of tapioca flour? How much would I use?
Tried this recipe as written, with extra fine, organic tiger nut flour and coconut milk in place of almond milk because I’m allergic. This was my first time using tiger nut flour. The addition of Bob’s Red Mill finely ground tapioca flour didn’t seem to give them much “rise”, they’re pretty flat, dense little guys.
The flavor is good, but the pancakes have a mildly “grainy/gritty” texture. I wonder if letting the batter rest for 20-30 minutes would help with this? It also tends to clump, so the blender is probably best for mixing.
Hi Amber! The grainy texture is just how the tiger nut flour is, unfortunately. Great point about the mixing – it may be easier to just mix everything in a mixing bowl rather than using a blender. xo
I made them with gelatin eggs this morning in order to be AIP compliant. The recipe has great flavor and will try them again with a different egg sub. The gelatin egg made the batter finicky. They still turned out delicious but the gelatin made them more work than necessary.
I’m happy to hear they worked out decently with the gelatin egg. Hopefully a few tweaks will make them perfect for ya! 😉 xoxo
Can these be made in a waffle iron? Would any alterations be needed? I’m terrible at flipping.. Thanks!!
Long time baker here, and mine turned out as flavorless and dense hockey pucks.. it was a very sad Saturday morning. Can’t figure out what went wrong here. Maybe the tigernut flour is best saved for cookies.
Could I substitute arrowroot flour for the tapioca flour?
Hi Sue! Yes, absolutely! Just as a heads up, some people have found the batter to be somewhat thin, so if this happens in your case, you can simply use more arrowroot flour to thicken up the batter. Hope you enjoy! xoxo
Golden appearance but Too chewy and tough. Needs baking soda and some fat in recipe.
Thanks for sharing, Britt. I’ll re-test the recipe and see if it needs any adjustments.