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    • 2 large eggs
    • ½ cup unsweetened almond milk
    • 1 teaspoon vanilla extract
    • 1 cup TigerNut Flour
    • ¼ cup tapioca flour
    • Pinch sea salt
    • Coconut oil for cooking
Optional Add-ins:
    • Pinch ground cinnamon
    • 1 tablespoon coconut sugar or pure maple syrup
For Serving:
  • Sliced TigerNuts
  • Fresh berries
  • Almond butter
  • Honey


  1. Whisk together the eggs, almond milk, and vanilla extract in a mixing bowl. Stir in the TigerNut flour, tapioca flour, and sea salt (and cinnamon if adding). Stir until combined and a thick batter forms (Note: as an alternative, you can add all of the ingredients to a blender and blend until combined).
  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 a scant 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 (Note: I typically cook 2 pancakes at a time on a 12-inch skillet).
  4. Serve with a dollop of almond butter, fresh fruit, honey, and sliced TigerNuts.


Recipe from The Roasted Root

1 Response

Suze Crane
Suze Crane

December 19, 2018

Hallelujah! Finally a delicious pancake that doesn’t require a lot of ingredients! Topped with homemade sprouted almond butter and fresh organic blueberries = happy family!

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