2 cups tigernut flour
1.5 cups water
1 medium banana extra ripe about 7-8 inch
2 tbsp ground chia seeds
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon cream of tartar
1 tablespoon vanilla extract
½ teaspoon Himalayan pink salt
2 tablespoons Tigernut Smoothie Mix in Vanilla
Whisk together dry ingredients in a medium mixing bowl
Combine water, banana, ground chia, vanilla extract and (optional : tigernut smootie mix) in blender and blend until smooth
Pour wet ingredient mixture over dry ingredients and mix thoroughly
Heat nonstick skillet to medium low and optionally lightly coat with coconut/avocado/tigernut oil to prevent sticking.
Pour a heaping tablespoon to make silver dollar pancakes and smooth as necessary
flip when tops look almost completely dry (about 3-4 minutes)
If they start to puff up you can press lightly with a spatula to flatten pancakes out more.
Cook another 2-3 minutes until golden brown
Let cakes cool for a minute
Recipe by Justin Thompson, Whole Foods Culinary Demo Specialist
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