Paleo Tigernut Pancakes: The perfect pancake

Author Dia Kline for


  • 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


  1. 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

  2. Add all the ingredients into a Cuisinart (food processor) and combine until smooth, scraping the sides at least once

  3. 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

Recipe Notes

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.