Fluffy Paleo Tigernut Flour Chocolate Souffle Pancakes | Gluten-free, Grain-free, AIP

tigernut flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more economical.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and can add a subtle flavor.

Separate 3 egg whites from 3 egg yolks.

Beat the egg whites for about 5 to 7 minutes until stiff peaks form.

In another bowl, beat the 3 egg yolks and add 1 cup of light coconut milk.

Add 1 cup of tigernut flour, 1/4 cup of cacao powder, and 1 tablespoon of maple syrup to the egg yolks and mix well.

If the flour is clumpy, sift it before mixing to avoid lumps in the pancakes.

Gently fold the beaten egg whites into the egg yolk mixture, being careful not to deflate the meringue.

Preheat a cast-iron skillet over low heat and line it with parchment paper.

Pour the batter into the skillet and cover with a lid.

Cook for about 12 to 15 minutes until the center is cooked through.

Carefully slide the pancake out of the skillet and serve with maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens