Tiger Nut Flour Pancakes (Paleo)
Start your day right with these fluffy Tiger Nut Flour Pancakes! Gluten-free and paleo-friendly, they’re topped with fresh berries and almond butter.
Servings: 4 servings
Ingredients
- 2 large eggs
- 1 cup unsweetened almond milk (see note)
- 1 teaspoon pure vanilla extract
- 1 cup tiger nut flour
- 1/2 cup tapioca flour
- 1 pinch sea salt
- Coconut oil for cooking
- 1 pinch ground cinnamon
- 1 tablespoon coconut sugar
- Fresh berries for topping
- Almond butter for topping
- Honey for drizzling
Instructions
- In a mixing bowl, add the 2 large eggs, 1 cup of unsweetened almond milk, and 1 teaspoon of pure vanilla extract. Whisk these ingredients together until they are well combined.
- In another bowl, combine 1 cup of tiger nut flour, 1/2 cup of tapioca flour, a pinch of sea salt, a pinch of ground cinnamon, and 1 tablespoon of coconut sugar. Mix these dry ingredients well to ensure an even distribution of flavors.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently stir the mixture until just combined. Be careful not to over-mix; a few lumps are perfectly fine!
- Preheat your non-stick skillet or griddle over medium heat. Add a little coconut oil to grease the surface.
- Using a ladle or measuring cup, pour about 1/4 cup of batter onto the hot skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 2 minutes on the other side until golden brown. Repeat this step with the remaining batter.
- Serve your Tiger Nut Flour Pancakes (Paleo) warm, topped with fresh berries, a dollop of almond butter, and a drizzle of honey. Enjoy a delicious and nutritious breakfast!
Equipment
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Non-stick Skillet or Griddle
- Spatula
Notes
- Mix the batter just until combined to keep the pancakes fluffy.
- If the batter seems too thick, add more almond milk to reach desired consistency.
- Add mix-ins like chocolate chips or nuts for extra flavor.