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Gluten-Free Chocolate Maca Pancakes with TigerNuts


  • 3 egg whites
  • 1/2 cup buckwheat flour
  • 1/2 cup TigerNut Flour
  • 3/4 cup Tigernut Horchata 
  • 1/2 mashed banana
  • 3 tbsp raw cocoa
  • 1 tbsp raw cacao nibs
  • 1 tbsp maca
  • 1/4 tsp baking soda
  • 3 tbsp maple syrup
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/2 vanilla bean (or 1 teaspoon vanilla extract)
  • Coconut oil (for cooking)


  1. Whisk together egg whites and flours, then pour in the horchata (or almond milk) and mix well.
  2. Add cocoa, cacao nibs, maca, baking soda, maple syrup, cinnamon, sea salt, vanilla bean and mashed banana. Mix well.
  3. Add 1/2 teaspoon coconut oil to a pan and heat it up on medium.
  4. Pour in the pancake mixture and cook until the edges start to brown. Flip and cook the other side. Repeat.
  5. Serve with warm cinnamon pecan apples, maple syrup, almond butter, raw cacao nibs and coconut chips.

To make warm cinnamon spiced pecan apples:

  1. Slice up two large apples.
  2. Warm up a pan with 1 tablespoon coconut oil.
  3. Add the apples, and cook on medium heat for about 10 minutes, stirring.
  4. Add 1 teaspoon cinnamon and a handful of pecans.
  5. Cook for another 5 minutes. Ready!

Recipe created by Breakfast Criminals

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