Cassava and Tigernut Flour Pancakes/Waffles
Course:
Protocol:
Servings
4
Ingredients
- 1/2 cup 120.00 ml Tigernut flour
- 1 1/2 cup 360.00 ml Cassava flour
- 1/2 tsp 2.46 ml baking soda
- 1 tsp 4.93 ml baking powder
- 1 1/2 cup 360.00 ml full fat coconut milk
- 1 banana very ripe
- 2/3 cup NaN ml coconut oil or palm oil shortening
- 2 tbsp NaN ml unflavored grass-fed gelatin
- 1 tsp NaN ml vanilla extract
- 1/2 tsp NaN ml sea salt
- water as needed to thin
- stevia to taste
Instructions
- In a medium bowl, mix together the flours, baking powder, baking soda, gelatin and sea salt.
- To a separate medium bowl, add the coconut milk, palm oil or coconut oil, banana, vanilla, and stevia if using, and mix well.
- Spoon the wet ingredients into the dry and mix well until smooth. If mixture appear
to be too dry, add water until it forms the consistency of a thick pancake batter. Allow mixture to rest for about 20 minutes to give the gelatin time to bloom. - To make pancakes, preheat a large skillet over medium heat with 1 tbsp coconut oil. Once pan is preheated, add 1⁄4 cup portions of the batter to the pan and allow to cook on each side until golden brown. To make waffles, preheat
a waffle iron and grease with coconut oil, then scoop 1⁄2 cup portion of the batter into the iron and cook until browned. Once cooked, top your pancakes or waffles with unsweetened jam if desired.
