Tiger Nut Flour Pancakes

• Produce

  • 1 Berries, Fresh

• Refrigerated

  • 1/2 cup Almond milk, unsweetened
  • 2 Eggs, large

• Condiments

  • 1 Almond butter
  • 1 tbsp Coconut sugar or pure maple syrup
  • 1 Honey

• Baking & Spices

  • 1 Pinch Cinnamon, ground
  • 1 Pinch Sea salt
  • 1/4 cup Tapioca flour
  • 1 cup Tigernut flour
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 Coconut oil

• Other

  • Sliced TigerNuts

Found on theroastedroot.net

Description

Directions

• 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.