Description
Fluffy, light pancakes are easy to make without grains when you use tigernut flour, almond meal and beaten egg whites.
Ingredients
Scale
- 1/4 cup tigernut flour
- 1/4 cup almond meal*
- 1/4 tsp baking powder
- 1/4 tsp cinnamon
- 2 large pastured eggs (whites and yolk divided)
- 1/4 cup coconut cream or pumpkin puree
- 1/2 tsp vanilla extract
- 2 Tbsp almond milk
- coconut oil for pan
- Toppings: Frozen raspberries (sunflower seed “syrup” and raw sunflower seeds sprinkled over top.)
Seed/Nut butter “syrup”
- 2 Tbsp nut or seed butter (I used sunflower seed butter)
- 2 tsp coconut oil (or more depending on how thick the nut/seed butter is)
Instructions
- Set your oven to the lowest heat or “keep warm” setting and lay a cookie sheet inside so you can store pancakes as you make them.
- Prep 3 mixing bowls, one for dry ingredients, one for wet and one to beat the egg whites (for extra fluffy pancakes!)
- Add all dry ingredients (first 4 above) to the first bowl and mix with a whisk.
- Next, divide the egg whites in one bowl on it’s own and add the yolks to another bowl.
- In the bowl with the yolks, add the well mixed coconut cream or pumpkin puree, vanilla extract and milk. Mix well and then pour the wet into the dry mix and incorporate until you have a thick batter.
- Lastly, beat your egg whites with a clean whisk as fast as you can (ARM DAY!) – you want some nice peaks. Work for those pancakes ;) When you’re done, with a silicon spatula fold the whites into the thick batter in a circular motion without deflating the egg whites too much.
- Heat a cast iron skillet on medium-high and add coconut oil (enough to cover skillet). When the pan is very hot, spoon your pancake batter into small size rounds and flip after bubbles form towards the center of the pancake. When the other side is stiff and cooked, place cooked pancakes on a plate and add to the oven to keep warm while you repeat until all finished.
- When pancakes are done and keeping warm, add your favorite seed or nut butter to a bowl with coconut oil and zap in the microwave for 30 seconds. Mix well with a spoon and use in place of syrup when plating your pancakes! Top with fresh or frozen berries and anything else you’d like. ENJOY.
Notes
*To make these protein pancakes, sub your favorite protein powder in place of the almond flour. I love PaleoPro brand which has no whey.https://honestcooking.com/wp-admin/post-new.php#divERDetails
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Cuisine: American