Tiger Nut Flour Pancakes

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 8

Ingredients

• 1 cup Tiger Nut flour

• ¼ cup Tapioca flour

• ½ cup Almond milk

• 1 teaspoon Vanilla extract

• Pinch of sea salt

• Coconut Oil

For servings:

• Coco Chin Tiger Nuts

• Fresh berries

• Agave

Instructions

1. Whisk together almond milk, and vanilla extract in a mixing bowl. Stir in the TigerNut flour, tapioca flour, and sea salt. Stir until combined and a thick batter forms.

2. Heat a medium-sized non-stick skillet over medium heat and add enough coconut oil to generously coat the surface (about 2 tablespoons).

3. Measure out ¼ cup of batter and pour it onto the hot skillet. Cook until sides firm up, about 1 to 2 minutes. Flip and cook on the other side another 1 to 2 minutes, until cooked through. Repeat for remaining batter

Serve with fresh fruit, agave, and sliced Tiger Nuts.