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!
- 1 cup tigernut flour
- ½ cup tapioca flour
- 1 tablespoon maple sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ½ cup almond milk
- ½ tablespoon lemon juice
- 2 large eggs
- 2 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
- Avocado oil cooking spray
- 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."
- 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.
- 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.
- Pour the wet ingredients into the dry ingredients and whisk to combine until no lumps remain. The batter will be somewhat thin.
- 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.
- 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.
- 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