Sometimes, we all need a pancake.
Why not a delicious Tigernut pancake?
Many of us have tried plans like Keto, Paleo, Whole30, which prescribe a reduction of carbs and sugar for the benefit of lowering our insulin levels and thereby reducing inflammation and water retention in our bodies.
It’s awesome to feel better, but sometimes a girl wants to eat a pancake but keep her pancreas happy too.
Well good news! CB Supplements has got you covered.
These CB Supplement collagen-infused Tigernut pancakes pack a powerful protein and prebiotic punch that can maintain gut health and keep your bloodstream hummin’ like it was sippin’ a mint julep on a Georgian front porch in July!
So, you know what Collagen is, what the AF is a Tigernut anyway?
Well, it’s a root vegetable that’s super allergy-friendly because it’s neither a nut or a grain. It is a prebiotic, which is great because it helps feed the good bacteria in your tum tum, is high in protein, iron, zinc, potassium, magnesium, and vitamins C and E. It’s low in carbs (19g per ¼ cup) but high in fiber (10g per ¼ cup) netting only 9g of carbs of digestion impacting carbs per ¼ cup. It gives you a nutty quality and is high in monounsaturated fats instead of omega-6s.
That’s NUTS! (see what I did there?)
As far as cooking goes, recipes generally turn out like “normal” flour, and according to bakers who blog, you can generally use a 1:1 ratio when adapting recipes with this flour. It has a slightly sweet and nutty flavor, so it is good for baking desserts because you can add less sugar (#winning).
Also, it works well in combination with other flours and starches like almond or coconut flour, oats and CB Supplements Collagen Powder etc. And because Tigernut flour has a crunchy, sweet texture and flavor it is good in baking recipes like pie crusts and cookies (see Tigernut Collagen Cookies), brownies or pancakes.
2 Servings (2 Pancakes each)
- 2 Tbsp CB Supplements Collagen Powder
- ¼ Cup Tigernut Flour
- 1 tsp Swerve or 6-8 drops English Toffee Stevia
- 1/4 tsp Baking Powder
- 1/4 tsp Sea Salt
- 2 whole Eggs, whisked
- 1/2 tsp Apple Cider Vinegar
- 1/2 tsp Pure Vanilla Extract
- 1 Tbsp Maple Syrup
- 1 Tbsp Coconut Nectar
- 1 Tbsp Powdered Swerve with 2 Tbsp Raspberries or Blueberries
- 1-2 Tbsp Almond Butter or Peanut Butter (thinned out with 1 Tbsp Almond or Cashew Milk, ¼ tsp vanilla, 1 tsp swerve, & 1 dash salt)
- Mix all dry ingredients together in a small-sized bowl.
- In separate medium-sized bowl, whisk all wet ingredients.
- Gradually whisk dry ingredients into egg mixture, until well combined and lump free. Set aside.
- Melt a small amount of fat (coconut oil/butter/ghee) in a flat pan on low heat.
- Drop 3-4 tbsp (i used a ¼ cup measuring cup) of batter into the center of pan.
- Wait until bubbles begin to form and then flip to the other side. (about 1-2 min)
- Let it cook for another 15-30 secs before removing from the pan.
- Repeat with remainder of batter, adding additional fat to the pan as needed.
- Serve with a drizzle of pure maple syrup or lower sugar option, Coconut Nectar, sprinkle of powdered Swerve and berries, or add Almond butter on top for a little extra protein and fat.
- Calories: 177
- Protein: 13.5g
- Fat: 8.2g
- Carbs: 12.8g
- Fiber: 5g
- Net Carbs: 7.8g
- Sugar: 3.6g
- It will require patience, but cooking the pancakes on a lower heat will give you a bit more forgiveness to ensure they’ve firmed up enough to flip without burning the bottoms.
- Wipe the pan completely clean between batches to ensure you don’t get a ‘burned butter’ taste.
- You can freeze these little guys in freezer bag for 3 months and reheat in the microwave for 60 seconds.