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TigerNut Pancakes & Lemon Blueberry Sauce

TigerNut Pancakes & Lemon Blueberry Sauce

Yield: 8 (4-inch) pancakes


    • 3/4 cup tigernut flour
    • 1/2 cup almond flour
    • 2 tsp cinnamon
    • 1 tbsp coconut sugar (or organic cane sugar)
    • 1/2 tsp baking soda
    • 2 tsp vanilla extract
    • 2 large eggs
    • 2/3 cup unsweetened almond milk
    • coconut oil for the skillet
Lemon Blueberry Sauce
  • 2 cups blueberries (fresh or frozen)
  • 1-2 tsp lemon zest
  • 2 tbsp coconut sugar
  • 1 tsp arrowroot starch (optional to thicken)


  1. Preheat a skillet over medium heat. 
  2. In a large mixing bowl, combine the tigernut flour, almond flour, 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 1/4 cup measurer, carefully pour the batter into the skillet and smooth out the top gently. Let it cook for 2-3 minutes, then flip and let it cook for another 2 minutes. Continue with the rest of the batter. 
  5. To make the sauce, combine the blueberries, sugar and lemon zest in a small saucepan over medium heat. Stir to coat the berries with sugar and let it cook for 15-20 minutes, stirring occasionally. Add the arrowroot starch if you want a thicker sauce and stir to combine. Remove from heat and let it cool to thicken a bit more. 
  6. To serve, stack pancakes and top with blueberry sauce and coconut chips.

Recipe by The Wheatless Kitchen

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