Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health. Barb has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)
Enjoy a gut-loving, super-food for breakfast!
Tigernut has a sweet, nutty flavour that makes an excellent pancake. Recently we made fresh, homemade tigernut flour in the Vibe Blender System and now we’re excited to bring you delicious and fluffy tigernut flour pancakes to add to your weekend breakfast rotation.
Tigernuts are not actually nuts but small tubers that grow underground like potatoes. They are naturally grain-free, gluten-free and nut-free, are full of valuable prebiotic fibre and are extremely nutritious. Our simple blender batter is also dairy and sugar free, making these pancakes an excellent paleo-friendly breakfast or healthy sweet snack that only takes minutes to prepare.
Tigernut pancakes are soft and fluffy and have a lovely nutty, almost caramel-like flavour that resembles almond and coconut flour combined. Best of all, tigernut flour pancakes hold together well and are easier to flip than other grain-free pancakes. We enjoyed ours with homemade vanilla yogurt, slices of banana and a generous drizzle of maple syrup.
INGREDIENTS
2 eggs ½ cup almond milk (or milk of your choice) 1 teaspoon vanilla 1 ½ cups (150 grams) homemade tigernut flour ½ cup (60 grams) tapioca flour 1 ½ teaspoons of baking powder Pinch salt ¼ teaspoon ground cinnamon 1 tablespoon of maple syrup 2 teaspoons of lemon juice Coconut oil for cooking
METHOD
1. Add all the ingredients to the clear Vibe Blender jug in the order listed. 2. Blend on ‘smoothie’ mode for approximately 50 seconds are until well combined. You may need to stop once and scrape down the sides of the blender jug.
3. Heat a well-seasoned, heavy based pan or crepe-maker to a steady low heat. 4. Coat the cooking surface with a small amount of coconut oil. 5. Dollop, spoonful’s of batter onto your cooking surface. Spread and shape with the spoon. Choose your size. This batter holds up well so large pancakes are very achievable. 6. When bubbles form and begin to pop, flip your pancakes over and cook the other side. 7. Transfer to a plate and repeat the process with the remaining batter. 8. Enjoy with your favourite pancake toppings while they are warm. 9. Tigernut pancakes are best eaten on the day they were made.
Tigernut has a sweet, nutty flavour that makes an excellent pancake. Recently we made fresh, homemade tigernut flour in the Vibe Blender System and now we’re excited to bring you delicious and fluffy tigernut flour pancakes to add to your weekend breakfast rotation.
Tigernuts are not actually nuts but small tubers that grow underground like potatoes. They are naturally grain-free, gluten-free and nut-free, are full of valuable prebiotic fibre and are extremely nutritious. Our simple blender batter is also dairy and sugar free, making these pancakes an excellent paleo-friendly breakfast or healthy sweet snack that only takes minutes to prepare.
Tigernut pancakes are soft and fluffy and have a lovely nutty, almost caramel-like flavour that resembles almond and coconut flour combined. Best of all, tigernut flour pancakes hold together well and are easier to flip than other grain-free pancakes. We enjoyed ours with homemade vanilla yogurt, slices of banana and a generous drizzle of maple syrup.
INGREDIENTS
2 eggs ½ cup almond milk (or milk of your choice) 1 teaspoon vanilla 1 ½ cups (150 grams) homemade tigernut flour ½ cup (60 grams) tapioca flour 1 ½ teaspoons of baking powder Pinch salt ¼ teaspoon ground cinnamon 1 tablespoon of maple syrup 2 teaspoons of lemon juice Coconut oil for cooking
METHOD
1. Add all the ingredients to the clear Vibe Blender jug in the order listed. 2. Blend on ‘smoothie’ mode for approximately 50 seconds are until well combined. You may need to stop once and scrape down the sides of the blender jug.
3. Heat a well-seasoned, heavy based pan or crepe-maker to a steady low heat. 4. Coat the cooking surface with a small amount of coconut oil. 5. Dollop, spoonful’s of batter onto your cooking surface. Spread and shape with the spoon. Choose your size. This batter holds up well so large pancakes are very achievable. 6. When bubbles form and begin to pop, flip your pancakes over and cook the other side. 7. Transfer to a plate and repeat the process with the remaining batter. 8. Enjoy with your favourite pancake toppings while they are warm. 9. Tigernut pancakes are best eaten on the day they were made.
