TigerNut Pancakes

Easy

Step 1
Step 2
Step 3
Step 4
Step 5
Step 1
Step 2
Step 3
Step 4
Step 5

Directions: TigerNut Pancakes

Step 1

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).

Step 2

Heat a medium-sized non-stick skillet over medium heat and add enough oil to generously coat the surface (about 2 tablespoons).

Step 3

Measure out at ¼ cup of batter and pour it onto the hot skillet.

Step 4

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.

Step 5

Repeat for remaining batter (Note: I typically cook 2 pancakes at a time on a 12-inch skillet).

Ingredients

Eggs 2
Unsweetened TigerNut Milk 1/2 Cup
Vanilla Extract 1 Teaspoon
TigerNut Flour 1 Cup
Cornstarch 1/4 Cup
Salt Pinch
Oil, for cooking

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