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Lemon-Blueberry Tigernut Flour Pancakes

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Description

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.