Inspired by The Wheatless Kitchen via Organic Gemini
  • 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
  1. Preheat a skillet over medium heat.
  2. In a large mixing bowl, combine the tiger nut flour, almond flour, collagen, flax, cinnamon, baking soda and sugar. Whisk to combine.
  3. Add in the eggs, vanilla and milk and whisk to combine until you have a smooth batter with no clumps.
  4. 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.
  5. Top pancakes with pure maple syrup, sliced fruit with coconut butter or delicious berry sauce.
  6. 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