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Easy Tigernut Flour Pancakes (Paleo, Grain-Free, Gluten-Free)


  • Author: Gail
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings (about 14-16 pancakes) 1x

Description

Enjoy a Paleo superfood for breakfast by making these tigernut flour pancakes! Easy to make, these Paleo, grain-free, gluten-free pancakes are nutritious as well as delicious!


Ingredients

Scale

Instructions

  1. In a measuring cup or small bowl, whisk together the almond milk with the lemon juice and allow to sit for 5 minutes. This is your dairy-free "buttermilk."
  2. While the "buttermilk" is sitting, in a large bowl, whisk together the dry ingredients: the tigernut flour, tapioca flour, coconut sugar, baking powder, baking soda, salt, and cinnamon. Set aside.
  3. Once the "buttermilk" is ready, in another large bowl, whisk together the wet ingredients: the "buttermilk," two large eggs, melted coconut oil, and vanilla extract. Whisk the mixture well until lots of bubbles have formed.
  4. Pour the wet ingredients into the dry ingredients and whisk to combine until no lumps remain. The batter will be somewhat thin.
  5. Heat a cast iron griddle on medium-low heat and spray lightly with cooking spray. Once your griddle is hot, pour a heaping ⅛ cup of the batter to make pancakes approx. 4 inches in diameter. Cook on medium-low heat until the edges start to get crusty, about 1-1½ minutes per side, and then flip.
  6. If you don't have a huge griddle, you can keep the cooked pancakes warm while cooking the others by placing them on a cookie sheet lined with parchment paper in a 200° F preheated oven.
  7. Top with ghee, pure maple syrup, and/or fresh or frozen fruit.
  • Category: Breakfast
  • Method: Pan Fry
  • Cuisine: American

Keywords: pancakes, easy pancake recipe, tigernut flour pancakes, paleo pancakes, grain-free pancakes, gluten-free pancakes