I love making pancakes with interesting flours because they taste so much more complex (and are often more nutritionally complex) than regular white wheat flour pancakes, or even gluten free pancake mix alternatives, which can be loaded with simple carbohydrates like sweet rice flour and potato starch.
This recipe takes advantage of a type of gluten free, paleo-friendly, grain-free and nut-free flour that’s recently come on the market: Tiger Nut flour. Tiger Nuts, also known as chufa, yellow nutsedge or earth almonds, are actually a root, or tuber, and not at all in the nut family. Originally cultivated in Egypt, they were used both as food and medicine as they are incredibly rich in a variety of nutrients and are said to aid digestion. For this recipe I used Pamela’s Extra-Fine Organic Tiger Nut Flour. Because Tiger Nuts have a native nutty and sweet flavor I find this recipe needs absolutely no added sweetener and is perfectly foiled by the jammy sweet-tart flavor of CAP Beauty The Light Ray as a finishing note.
Tiger Nut Pancakes with Summer Fruit and Light Ray Drizzle
Yield: about 16 small, sand dollar-sized pancakes (batter keeps well for a couple days in a tightly sealed container in the refrigerator. I always like having a larger batch so I can have pancakes for a few days without any fuss)
1 1/2 cups extra-fine organic Tiger Nut flour
1/4 teaspoon finely ground CAP Beauty Himalayan Pink Salt
1 teaspoon baking soda
1/4 tsp baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
2 large organic free range eggs
1 tablespoon Ancient Organics ghee (or butter)
2 tablespoons CAP Beauty Coconut Butter
3/4 cups unsweetened pistachio milk (or almond milk)
2 teaspoons of freshly squeezed lemon juice
1/4 teaspoon vanilla extract
Start by mixing the dry ingredients in a large bowl with a whisk. In another smaller bowl combine the nut milk, eggs and lemon juice with a fork. In a small pan melt the ghee and CAP Beauty Coconut Butter over very low heat while stirring constantly to avoid burning. Whisk the wet ingredients into the dry until well combined and then mix in the melted ghee/coconut butter mixture into that.
Heat a large cast iron pan or griddle until hot but not smoking. Grease the pan with a bit of ghee and spoon out batter to make small sand dollar-sized pancakes evenly spaced out. Cook a few minutes, looking for a few bubbles to appear. Flip and cook for another minute or so. Serve in stacks with sliced fruit of the season (I used Mission figs, strawberries and raspberries) and drizzle the fruit and stack generously with CAP Beauty Light Ray. Serve immediately!