FLUFFY GLUTEN-FREE PANCAKES WITH KIWI & COCONUT BUTTER DRIZZLE

Ingredients

½ cup tigernut flour (spoon into the measuring cup, don't scoop)
⅓ cup whole milk greek yogurt
2 teaspoons any kind of milk or water
1 large egg
scant 1 teaspoon baking powder
1 tablespoon coconut sugar
pinch of salt
(dash of vanilla, optional)
kiwi, coconut butter, toasted coconut flakes, and chia seeds for dressing them up!

Directions

Add all ingredients except toppings to a blender.
Pulse 4 times, then process for 10 seconds to combine. You don't want to overblend.
Let mix sit for 5 minutes.
Heat a non-stick skill to medium high (I like to brush a little olive oil on top just to make sure they don't stick).
Batter will be thick. Use spatula to push out about ⅓ cup batter for each pancake. Let cook on medium, and when bubbles begin to form on top, flip. (Knudge with your spatula to make sure they are set.) Then let cook for 3 more minutes.
Serve warm with sliced kiwis, coconut butter, coconut flakes, and chia seeds.

 

Recipe from Heartbeet Kitchen



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