- ¾ cup tigernut flour
- ½ cup almond flour
- 1 tablespoon Bulletproof collagen powder
- 1 tablespoon ground flax seed
- 2 teaspoons cinnamon
- 1 tablespoon coconut sugar
- ½ teaspoon baking soda
- 2 teaspoons vanilla extract
- 2 large eggs
- ⅔ cup unsweetened almond milk
- coconut oil for the skillet
- Preheat a skillet over medium heat.
- In a large mixing bowl, combine the tiger nut flour, almond flour, collagen, flax, cinnamon, baking soda and sugar. Whisk to combine.
- Add in the eggs, vanilla and milk and whisk to combine until you have a smooth batter with no clumps.
- Melt a couple of teaspoons of coconut oil in the skillet. With a ¼ cup measurer, carefully pour the batter into the skillet and smooth out the top gently. Let it cook for 3-43 minutes, then flip and let it cook for another 2 minutes. Continue with the rest of the batter.
- Top pancakes with pure maple syrup, sliced fruit with coconut butter or delicious berry sauce.
- To make berry sauce, simmer 2 cups fresh or frozen berries with 1-2 tablespoons of coconut sugar and juice from ½ a lemon for a few minutes until berries burst and sauce forms. Add in 1 teaspoon of arrowroot or corn starch to thicken sauce if desired.
Recipe by Helping Bodies Heal at https://helpingbodiesheal.com/recipe-tuesday-power-pancakes/
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