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Lemon-Blueberry Tigernut Flour Pancakes

July 4, 2023 (Last Updated: October 15, 2023)

These delicious lemon-blueberry tigernut flour pancakes are soft, fluffy, easy to make, and nutritious.

Naturally sweet due to the tigernut flour, these pancakes will accommodate many diets, from paleo to sugar-free, gluten-free, lectin-free, and even nut-free.

Why tigernut flour?

I’ve been a fan of tigernut flour for a long time (sometimes it is spelled tiger nut, but it is the same thing).

It’s an easy flour to work with, and unlike many other lectin-free and gluten-free flour alternatives, it is super tasty, naturally sweet, and packed with nutrients. It makes incredible desserts and delicious pancakes.

Tigernuts are tubers, not nuts, so this is a great flour for those sensitive or allergic to nuts.

The only disadvantage of tigernut flour is its slight grittiness, which can be solved by sifting it before use. However, I like to keep the whole flour because it is incredibly nutrient-rich. Improve the texture of anything made with tigernut flour by adding a few tablespoons of tapioca flour or starch to the dry mix.

If you don’t have tigernut flour in your pantry yet, go and get some. There are so many creative ways to use it.

Why do we love these pancakes?

  • They are super tasty; the nuttiness and natural sweetness of tigernut flour pair perfectly with the lemon flavors and the blueberries.
  • They are healthy and accommodate many diets: gluten-free, lectin-free, grain-free, paleo, low-carb, sugar-free, and even nut-free if you replace coconut milk with tigernut or hemp milk.
  • They are easy to make. They’ll need the same skills as any traditional pancake. You will just need one bowl to mix the ingredients and a pan to cook them.
  • They are versatile and easy to personalize. You can use the basic recipe, without the blueberries, to make simple pancakes. And you can add your favorite flavorings, like cinnamon or other warming spices. And you can serve them with your choice of toppings and sides.
  • Unlike many other pancake recipes, they have a great nutritional profile. They are rich in minerals and provide a good amount of protein and fiber, resistant starch, healthy fats, and a moderate amount of healthy carbohydrates.
The tigernut flour pancakes looks soft and fluffy

Ingredients to make tigernut flour pancakes

WET INGREDIENTS:

  • 2 pasture-raised eggs
  • 3/4 cup full-fat coconut milk (replace with tigernut milk or hemp milk for a nut-free version)
  • 2 teaspoons lemon juice
  • 1 heaping teaspoon lemon zest (from organic lemons)
  • pinch of salt
  • 1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract

DRY INGREDIENTS:

  • 1 cup tigernut flour (packed)
  • 6 tablespoons tapioca flour
  • 1 teaspoon baking soda

ADD-INS and TOPPINGS:

  • 1/2 cup frozen wild blueberries for the batter (fresh can work too)
  • Yacon or Allulose syrup for topping
  • More blueberries for topping
  • Ground nuts or nut butter for topping
  • Coconut oil for the pan

NOTE: Any type of milk would work, and if you are not avoiding nuts almond milk is an option, additional to the ones mentioned above.

Stacked tigernut pancakes served with blueberries

How to make lemon-blueberry tigernut flour pancakes

  • Whisk all the wet ingredients in a large bowl.
  • Add the dry ingredients and combine until creamy and no lumps left. If the batter is too wet, add a few more tablespoons of tigernut + tapioca flour; add more coconut milk if too thick. You want a typical pancake batter consistency.
  • Keep the blueberries in the freezer until the batter is ready and you start making the pancakes. Add the frozen blueberries, and only gently incorporate them with a spatula, so their color doesn’t bleed in the batter. No problem if it does, but it will turn them all blue. Fresh wild blueberries would work too, and they are even better because they won’t bleed the color like the frozen ones (but they are hard to find). Conventional organic blueberries are ok, but if they are too big, they will make the pancakes uneven and harder to cook.
  • Use about 1/4 cup of batter per pancake. Heat your favorite pancake pan on medium heat, brush it with coconut oil, and cook each pancake for about 2 minutes on the first side, until the edges settle and it starts bubbling. Flip it with a spatula, cook it for about one minute on the second side, then flip it one more time and cook it for about 20-30 more seconds. You want the pancakes to form a crust and not be too soft when you remove them from the pan. They soften up while stacked.
  • Stack them on a serving platter, top with your favorite toppings, and serve.

These tigernut pancakes have a great taste and texture even after being refrigerated. I like to make a big batch and have some leftovers, which I refrigerate for one or two days.

Tigernut flour pancakes

How to serve these delicious gluten-free tigernut pancakes

These pancakes are perfect for a nutritious breakfast. While we don’t recommend starting the day with a sweet meal, these pancakes only have natural sweetness.

They are rich in protein, healthy fats and micronutrients, polyphenols, and resistant starches (fiber), making them a healthy choice, even for breakfast.

Sometimes I like having them as a dessert or a coffee or tea snack – especially the cold leftovers.

I hope you enjoy these lemon-blueberry tigernut flour pancakes as much as we do!

This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Lemon-Blueberry Tigernut Flour Pancakes

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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By Claudia Curici, Health Coach Serves: 8 pancakes
Prep Time: 15 minutes Cooking Time: 30 minutes

These delicious lemon-blueberry tigernut flour pancakes are soft, fluffy, easy to make, and nutritious. Naturally sweet due to the tigernut flour, these pancakes will accommodate many diets, from paleo to sugar-free, gluten-free, lectin-free, and even nut-free.

Ingredients

  • WET INGREDIENTS:
  • 2 pasture-raised eggs
  • 3/4 cup full-fat coconut milk (use hemp or tigernut milk for a nut-free variation).
  • 2 teaspoons lemon juice
  • 1 heaping teaspoon lemon zest (from organic lemons)
  • pinch of salt
  • 1/4 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • DRY INGREDIENTS:
  • 1 cup tigernut flour (packed)
  • 6 tablespoons tapioca flour
  • 1 teaspoon baking soda
  • ADD-INS and TOPPINGS:
  • 1/2 cup frozen wild blueberries for the batter (fresh can work too)
  • Yacon or Allulose syrup for topping
  • More blueberries for topping
  • Ground nuts or nut butter for topping
  • Coconut oil for the pan

Instructions

1

Whisk all the wet ingredients in a large bowl.

2

Add the dry ingredients and combine until creamy and no lumps left. If the batter is too wet, add a few more tablespoons of tigernut + tapioca flour; add more coconut milk if too thick. You want a typical pancake batter consistency.

3

Keep the blueberries in the freezer until the batter is ready and you start making the pancakes. Add the frozen blueberries, and only gently incorporate them with a spatula, so their color doesn't bleed in the batter. No problem if it does, but it will turn them all blue. Fresh wild blueberries would work too, and they are even better because they won't bleed the color like the frozen ones (but they are hard to find). Conventional organic blueberries are ok, but if they are too big they will make the pancakes uneven and harder to cook.

4

Use about 1/4 cup batter per pancake. Heat your favorite pancake pan on medium heat, brush it with coconut oil, and cook each pancake for about 2 minutes on the first side, until the edges settle and it starts bubbling. Flip it with a spatula, cook it for about one minute on the second side, then flip it one more time and cook it for about 20-30 more seconds. You want the pancakes to form a crust and not be too soft when you remove them of the pan. They soften up while stacked.

5

Stack them on a serving platter, top with your favorite toppings, and serve.

Notes

These pancakes have a great taste and texture even after being refrigerated. I like to make a big batch and have some leftovers which I refrigerate for one or two days.

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2 Comments

  • Reply
    Randi
    September 24, 2023 at 5:10 pm

    I made this for breakfast and it was very yummy! I topped it with blueberry compote.
    This was my first time using tigernut flour but it won’t be my last! Thanks!

    • Reply
      Claudia
      September 25, 2023 at 5:44 am

      Hi Randi, so happy you loved them! I absolutely love working with tigernut flour. So versatile and tasty! -Claudia

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