- Pasture-raised eggs - A2 full fat milk - Tigernut flour - Tapioca starch - Vanilla extract - Zest of organic lemon - Salt - Butter (for cooking)
- Fresh strawberries - Walnuts - Yacon syrup
Preheat the oven to 200C/400F. Add butter to a baking dish and preheat the dish for about 10 minutes. While the baking dish is in the oven, mix all the batter ingredients in a blender so that they are combined well.
Take the baking dish out, quickly pour the batter into the dish, and put it back in the oven immediately.
Bake for 17 to 20 minutes, until the edges rise and become golden brown.
Take out of the oven, top with the strawberries, nuts, and drizzle with yacon syrup (or you can use similar toppings you like). Serve immediately, but this pancake is also great after cools down, in case you have leftovers.