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Tiger Nut Flour Pancakes

February 20, 2018

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Servings: 8

 

Ingredients

 

 

For servings:

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.

 

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