Fluffy, light pancakes are easy to make without grains when you use tigernut flour, almond meal and beaten egg whites. Top them with nut or seed butters and berries for a special treat.
Tigernut Flour is a prebiotic starch. Prebiotic fiber, in comparison to probiotics, actually feeds the bacteria in your microbiome which is very important to keep the good bacteria fed and happy. It’s super light, tastes great – slightly nutty, though not a nut at all, it’s actually a tuber and is tolerated very well by many. I love baking with this flour.
This recipe can also be made to include protein powder. See my recommendation below.
Beating your egg whites makes for a FLUFFY and LIGHT pancake. I always do this and am never disappointed. When you flip your pancakes, you should see them bounce up – good sign that you’ve got some air in those babies! This means they’ll be light on the stomach and not too dense. 
THE SYRUP, well the lack of syrup that is. I haven’t used maple syrup on pancakes since I started mixing coconut oil with nut or seed butters. It has it’s own “sweetness” and means I won’t be crashing later.
Fresh or Frozen Berries are low in fructose and pack a ton of antioxidants, plus they look and taste amazing on a short stack. This is all the sweetness your pretty pancakes will need. Pick frozen when not in season.
Speaking of antioxidants, Sunflower Seeds contain lots of vitamins and minerals, like: Vitamin E, Copper, B Vitamins, Selenium and more. They’re a healthy fat which helps keep you full and full of energy and keeps blood sugar balanced among other amazing benefits you can read about here.
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Easy Paleo Pancakes
- Total Time: 25 minutes
- Yield: Serves 2
- Diet: Gluten-Free, Omnivore
Description
Fluffy pancakes made without grains!
Tigernut and almond flours make these light and delicious.
Ingredients
- 1/4 cups (60 ml) tigernut flour
- 1/4 cups (60 ml) almond meal
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 2 large pastured eggs
- 1/4 cups (60 ml) coconut cream or pumpkin puree
- 1/2 tsp vanilla extract
- 2 Tbsp almond milk
- coconut oil
- Frozen raspberries
- 2 Tbsp nut or seed butter
- 2 tsp coconut oil
Instructions
- Preheat oven to the lowest setting or “keep warm”. Place a cookie sheet inside to keep pancakes warm.
- Prepare 3 mixing bowls: one for dry ingredients, one for wet ingredients, and one for egg whites.
- Add the first four dry ingredients to a bowl and whisk together.
- Separate egg whites into one bowl and egg yolks into another bowl.
- In the bowl with the egg yolks, add coconut cream or pumpkin puree, vanilla extract, and milk. Mix well. Pour wet ingredients into dry ingredients and mix until a thick batter forms.
- Beat egg whites with a whisk until stiff peaks form.
- Gently fold egg whites into the batter using a silicon spatula.
- Heat a cast iron skillet over medium-high heat. Add enough coconut oil to cover the skillet.
- Once hot, spoon pancake batter onto the skillet, forming small rounds. Flip when bubbles form in the center.
- Place cooked pancakes on a prepared baking sheet in the warm oven while you cook the remaining batter.
- Combine seed or nut butter and coconut oil in a bowl. Microwave for 30 seconds. Mix well.
- Serve pancakes with the nut butter mixture, fresh or frozen berries, and desired toppings.
Notes
- For extra fluffy pancakes, ensure your egg whites are whipped to stiff peaks before gently folding them into the batter.
- If the batter seems too thick, add a tablespoon of almond milk at a time until it reaches a pourable consistency.
- These pancakes are best served immediately but can be stored in the refrigerator for up to 2 days; reheat gently in a pan or oven.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 3-4 pancakes
- Calories: 300
- Sugar: 10
- Sodium: 100
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 10
- Cholesterol: 150
Frequently Asked Questions
Can I substitute tigernut flour with another flour in this recipe?
While tigernut flour is recommended for its lightness and prebiotic benefits, you could experiment with almond flour or coconut flour, but the texture may vary.
How do I know when to flip the pancakes?
You should flip the pancakes when they start to bounce back slightly and form bubbles on the surface, indicating that they are cooked on one side.
What should I use for topping instead of syrup?
You can mix coconut oil with nut or seed butters for a sweet and satisfying topping, or simply add fresh or frozen berries for natural sweetness.
Thank you!! Give them a try- they’re my favorite!
These look so yum! x
Izzy |http://www.pinchofdelight.com