This tigernut flour pancakes recipe is gluten-free, dairy-free, nut-free, low fodmap, and refined sugar-free. They are a fluffy and tasty breakfast alternative.
In a medium-sized bowl mix together tigernut flour, tapioca starch, baking powder, and salt. Press out any lumps and mix until thoroughly combined.
In a separate medium-sized bowl whisk together milk, eggs, avocado oil, maple syrup, and vanilla extract.
Pour wet ingredients into the dry and whisk together until the batter is mixed and thoroughly combined. If the batter is too thick, add a tablespoon of oat milk.
Pour the batter in small amounts on a hot and greased griddle or frying pan. When the underside is lightly brown, flip the pancake and continue baking until the underside and inside are baked. Serve warm with your favorite toppings.
This batch makes 12 pancakes that are 3-4 inches in diameter.
Notes
The oat milk can be substituted by your favorite milk variety if you are not dairy or nut-free. Also, feel free to add up to 1/4 cup of blueberries or allergy-friendly chocolate chips.