AIP Tigernut Pancakes

AIP Tigernut Pancakes.jpg

Nothing says “it’s the weekend!” like a stack of pancakes, right? Growing up, they were one of my dad’s favorites. I remember it being an art-form for him…the perfect pancake. He would serve everyone at the table while he kept the fresh flapjacks coming.

Sadly, those flapjacks and I had to part ways! And if I’m being honest…it’s probably a good thing. The ingredients were highly processed and full of sugar. Fortunately, my dad figured that out too and has pancakes much, much less nowadays!

Meanwhile, I make Tigernut pancakes at my house! These are a variation of my Blueberry Crepe recipe, but much less high-maintenance! These cook up dense, fluffy and filling and I make a batch (sometimes two) to pop in the fridge for use throughout the week! They easily reheat and make work-week breakfast a snap!

Yield: 6-7 Pancakes
Author:

AIP Tigernut Pancakes

prep time: 5 Mcook time: 30 Mtotal time: 35 M
Dense and fluffy with a sweet little finish, this is a fully AIP compliant version of a breakfast classic!

ingredients:

  • 1 cup Cassava Flour
  • 3/4 cup Tigernut Flour
  • 1/4 cup Arrowroot Flour
  • 1 tsp Baking Soda
  • 3 tbsp Coconut Oil, melted
  • 2 tbsp Maple Syrup
  • 1 1/4 cup full fat Coconut Milk
  • 1 scoop Vita Proteins Collagen Peptides (optional)
  • Coconut Oil for prepping the skillet

instructions:

How to cook AIP Tigernut Pancakes

  1. Sift together all dry ingredients into a mixing bowl.
  2. Add wet ingredients. Combiner thoroughly.
  3. Grease an iron or ceramic skillet with coconut oil. Warm to medium.
  4. Scoop 1/4 cup of batter into the skillet. The batter will be a bit thicker than traditional batter, so if needed use the back of a spoon to smooth out to around 1/4” thick.
  5. Cook on each side 2-3 minutes. Make sure to keep the skillet greased between pancakes!
  6. Serve with real maple syrup.
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