Paleo is a great diet if you’re wanting to build muscle and lose fat at the same time.
The name comes from our Neolithic ancestors, and suggests a simple diet without all the crazy complicated things that we’ve done to food over the last couple of hundred years.
However, it does sometimes leave you without some of the basics that you’ve gotten used to, or trying to find alternatives that fit within the restrictions of the diet.
More than the basics, it leaves you without the simple joys of pancakes on the weekend.
Luckily, we have you covered. If you’re looking for a paleo-friendly alternative to pancakes, or are just looking to go grain or dairy free, then look no further than this recipe for fluffy tigernut pancakes.
Contrary to the name, this bread is nut free, as well as being grain free and dairy free. tigernut flour pancakes come out soft and fluffy, and make a great alternative for people on a paleo diet.
Don’t worry, you’re not the only one who has never heard of these before. I only came across them a few years ago, and have enjoyed incorporating them into my diet a lot in that time.
Though they’re not particularly common, and you might have to go to a specialist store to find this flour, I promise that it’s totally worth the extra leg work.
Though the name might trip you up, tigernuts aren’t actually nuts. Instead, they are a small root vegetable grown in warm climates, typically in the Eastern Hemisphere.
You can find them in South Europe, Africa, and some places in India.
They have been part of the human diet for thousands of years, and were even found in a 6,000-year-old Egyptian tomb – how’s that for paleolithic?
This root is naturally sweet, with a subtle nutty flavor, making it perfect for baking. It functions similarly to almond flour, as both have a very fine texture and provide a sweet flavor to whatever you’re baking.
Personally, I really like tigernut flour because it means that you can make an allergy-friendly meal whilst still sticking to a paleo diet (see also “Grain And Dairy Free Paleo Tigernut Flour Bread“).
It’s very easy to rely a lot on nuts when going paleo or grain free, so this is a great way to still consume this protein and make tasty bakes and remain paleo.
Other alternatives can be cassava flour or plantain flour – these are both paleo and nut free.
Simple Facts About Tigernut Flour
- It is a great source of resistant starch, a prebiotic fiber.
- Natural gluten and grain free.
- You can combine it with tapioca flour to get a fluffy consistency, very similar to using all-purpose white flour.
- Is incredibly versatile due to its subtly nutty and buttery flavor.
How Do They Hold Up As Pancakes
If you’ve ever tried to make pancakes with a flour alternative, then you know how much of a pain they can be sometimes.
Getting the ratio of wet to dry ingredients is very fickle, the cooking time varies greatly, and is likely to fall apart unless you get everything perfect (and the stars align and you wish really hard).
On the contrary, tigernut flour pancakes almost always come out perfectly, or at least, they have for me. These pancakes are fluffy and soft.
They have a great flavor and stick together – that’s right! A grain-free pancake that doesn’t fall apart when you try to flip it.
Plus, they take just about the same amount of time as regular pancakes do when made with all-purpose flour. Does this all sound a little too good to be true? I know. But you’ll have to try it for yourself and see what I mean.
So what goes into making these pancakes? Well, you might be surprised to find out that they only require 4 ingredients. Those are:
- 2 Large Eggs
- ½ Cup Milk (Whatever your preference is)
- 1 Cup Tigernut Flour
- ½ Cup Tapioca Flour
You can add some extras if you like to enhance the flavor. These pancakes are really versatile, and can be changed to suit your particular tastes. Some options could include:
- 1 tsp Pure Vanilla Extract
- 1 tbsp Coconut Sugar
- A Pinch Ground Cinnamon
And then to serve on top, again you can suit this to whatever you like on your pancakes, but in order to keep the paleo aspect of this recipe and the health benefits, you could try:
- Fresh berries like strawberries, blueberries, blackberries
- Almond butter
You know how you like your pancakes and what flavor you want in them, so whatever suits you, feel free to switch this recipe up however you like. However, for the basic recipe, follow along here:
- Mix together your wet ingredients – these will be your eggs, milk, and vanilla extract if you’re using it.
- In a separate bowl, mix up your dry ingredients – flours, salt, cinnamon (optional)
- Combine these all together and whisk until smooth and thick. Try not to remove too much of the air, as this air is what will help your pancakes come out fluffy.
- Heat a non-stick frying pan over medium heat and add coconut oil so that it generously coasts the surface (this will probably be about 2 tablespoons)
- Measure out about ¼ cut of your pancake batter and pour in the frying pan. Cook until the sides firm up (about 2 minutes), then flip and cook the other side for the same amount of time. Repeat for the rest of the batter.
- Serve to your taste and enjoy!
Enjoy Your Pancakes
These pancakes always come out so delicious, you’re sure to love them. Experiment with different toppings and additional ingredients.
I’ve known people add protein powder to this recipe, or shredded carrots for a carrot-cake-like flavor. Whatever floats your boat will only improve these pancakes, so have fun playing around with it all!