Description
Fluffy pancakes made without grains!
Tigernut and almond flours make these light and delicious.
Ingredients
Units
Scale
- 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