Tigernut Egg Pancakes
A beautiful, naturally sweet pancake base completely free from grains. Whipped eggs combined with earthy tigernut flour provide an excellent, delicate texture.
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Cook patiently on medium-low heat to ensure the centers cook perfectly without burning the edges.
Method
- 1Whisk the eggs in a clean mixing bowl until they become slightly frothy and aerated.
- 2Pour in your preferred choice of oil and liquid milk alternative, then whisk steadily once more to emulsify.
- 3Gently stir the dry components (tigernut flour, tapioca starch, sea salt, and optional cinnamon) into the liquid blend until well integrated.
- 4Allow the batter to sit undisturbed for 5 minutes. If it absorbs the liquid heavily and turns overly dense, incorporate a small splash of water to loosen it up.
- 5Bring a lightly oiled frying pan to a safe medium-low heat. Pour small rounds of batter carefully.
- 6Flip the pancakes safely once clear structural bubbles begin to appear on the surface and the outer edges look set.
Want extra fluffiness?
Simply fold ½ tsp of baking soda into your dry mix, and integrate 1 tsp of apple cider vinegar right at the very end before cooking. The quick reaction creates tiny air pockets for an airy crumb structure.