Gluten-Free Pancakes

These paleo pancakes are super delicious and made from tigernut flour. Don’t let the name fool you – tigernut flour is made from an ancient root vegetable and it is gluten free. It is also high in fiber, iron and antioxidants. It is 40% higher in fiber and 25% lower in calories when compared to almond flour. It has a slightly sweet and nutty taste even though its nut free. Enjoy these pancakes with your favorite toppings!

Gluten-Free Pancakes

Yields 12

INGREDIENTS

For The Dry Ingredients:

• 1 cup tigernut flour
• ½ cup almond flour
• 1 tbsp chia seeds
• 1 tbsp monkfruit or coconut sugar
• ½ tsp cinnamon
• ¼ tsp sea salt
• 1 tsp baking soda
• 1 tsp baking powder

For The Wet Ingredients:

• 2 egg whites
• 1 egg
• ¼ cup almond milk
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• Coconut oil cooking spray

DIRECTIONS

• STEP 1. Combine all of the dry ingredients in a large bowl and mix well. Add the wet ingredients to it and mix until well combined. If the batter feels too thick, add a little more almond milk.
• STEP 2. Heat a large skillet over medium heat and lightly spray with cooking spray.
• STEP 3. Pour the batter using a large tablespoon to form a pancake. Cook for 2 minutes, until bubbles start to form and flip for another 30 seconds.
• STEP 4. Serve pancakes with your favorite fruit and maple syrup. I like to add a drizzle of tahini and a dash of cinnamon too.