Maple & Cinnamon TIGERNUT flour pancakes

tigernut flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is a gluten-free alternative that provides a similar texture.

almond milk

🥗Healthier: cashew milk

💰Cheaper: regular milk

Regular milk is often less expensive and widely available.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute for cooking.

Weigh out 150 grams of dried tigernuts, which is about a cup and a half when ground.

Put the tigernuts into the blender jug and blend on nut mode for 20 seconds until finely ground.

If there are any whole pieces, scrape down and blend for another 5-10 seconds.

Add 2 eggs, 0.5 cups of almond milk, and 1 teaspoon of vanilla extract to the blender jug.

Add 1.5 cups of ground tigernut flour, 0.5 cups of tapioca flour, 1.5 teaspoons of baking powder, a pinch of salt, 0.25 teaspoons of cinnamon, 1 tablespoon of maple syrup, and 2 teaspoons of lemon juice into the blender.

Blend everything on smoothie mode until well combined.

Heat a non-stick pan on low to medium heat and add a little coconut oil to coat the surface.

Pour the batter directly from the blender into the pan to form pancakes.

Cook the pancakes in batches, keeping them warm with a tea towel until all batter is used.

Plate the pancakes with fresh fruit, homemade yogurt, and maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens