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