If you’re wondering what makes these Paleo Tigernut Pancakes so perfect, you don’t have to look further than its name to figure it out. It’s the Tigernut Flour. I adore using it for anything bread-like.
It retains moisture, has its own natural sweetness and it won’t fall apart when you eat it.
You’ll love these pancakes whether you’re eating Paleo or not. These simply are fantastic pancakes.
I recommend making a large batch. You can store them in the fridge for a fast, nutritious, fiber filled, protein rich breakfast. Want to stock up? Store them in your freeze for up to 6 months. They reheat beautifully and are just as fluffy and moist as the day you made them.
Paleo Tigernut Pancakes: The perfect pancake
- 8 Eggs
- 1 cup Tigernut Flour
- 1/2 cup Coconut Flour
- 1 cup Almond or Coconut Milk *do not use full fat coconut from a can. It's too thick
- 1 TBSP Cinnamon
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Baking Soda
Preheat a cast iron griddle, I call it a comal, until it's at a nice, even low to medium low heat. Too hot will cook the outside too fast and leave the inside under cooked. If you're using a cast iron skillet, the tall sides will just get in your way when you're flipping the pancakes
Add all the ingredients into a Cuisinart (food processor) and combine until smooth, scraping the sides at least once
Pour some batter onto the comal and cook until bubbles break through on the top of batter. Cook for approx. 1 minute on other side
This is a nicely sized batch and will generate enough pancakes for a family of 4 with leftovers. I love having these hanging out in my fridge. They are a perfect "on-the-go" snack and hold up beautifully when reheated for breakfast.