These collagen infused Tigernut pancakes pack a powerful protein and prebiotic punch! Tigernut is a root vegetable that’s super allergy-friendly because it’s neither a nut or a grain. It has a slightly sweet and nutty flavor, so it is good for baking desserts because you can add less sugar (#winning). Use a 1:1 ratio when adapting recipes with this flour. 2 pancakes contain 177 calories and over 13g of protein!
1tbspPowdered Swerve with 2 Tbsp Raspberries or Blueberries
1-2tbspAlmond Butter or Peanut Butter (thinned out with 1 Tbsp Almond or Cashew Milk, ¼ tsp vanilla, 1 tsp swerve, & 1 dash salt)
Instructions
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 panon 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.
Notes
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.