Tiger Nut Flour Pancakes
Ingredients
- 2 large eggs
- ½ cup unsweetened almond milk
- 1 teaspoon Organic Vanilla Bean Powder
- 1 cup Organic Tigernut Flour
- 1/2 cup Tapioca flour
- Pinch of himalayan salt
- Virgin Coconut oil for cooking
Optional Add-ins:
- Pinch ground cinnamon
- 1 tablespoon Organic Date Sugar
For Serving:
- Fresh berries
- Almond butter
- Honey (Manuka honey)
Instructions
Whisk together the eggs, almond milk, and vanilla bean powder in a mixing bowl. Stir in the TigerNut flour, tapioca flour, and salt (and cinnamon if adding). Stir until combined and a thick batter forms.
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.
Serve with a dollop of almond butter, fresh fruit, and honey.
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