Gluten-free, Sugar-free & Dairy-free
Gluten-free, Sugar-free and Dairy-free, yes, you read it right! These Oat & Tiger Nut Pancakes are incredibly healthy and nourishing -and a satisfying answer for those who crave puffy and bakery style breakfast that isn’t too sweet. Tiger nuts are once again the star ingredient of this recipe thanks to their natural sweetness, their milk is the holy-grail of homemade non dairy substitute – rich in fiber with a mellow nutty flavor, we can’t get enough of it. Easy to make and infinitely adaptable, you just need to soak the tubers a day in advance, then combine their milk with a mix of oat flour, baking powder, olive oil and eggs. Oh one more thing, the secret for extra light and fluffy oat pancakes is to whisk the egg whites before incorporating them to the rest.
Serves about 10 pancakes
2 cups tiger nuts, raw
4 cups filtered water
2 eggs
A pinch of salt
1 tbsp olive oil
1 cup tiger nut milk
2 cups oat flour
1 tsp baking powder
1. Place 2 cups of tiger nuts in a large bowl with 4 cups of filtered water and let them soak for 6-12 hours (at best overnight) in the fridge.
2. Place tiger nuts in a high speed blender with its water (don’t drain them, just reuse the water they’ve been soaked into). Blend the mixture on high for 1-2 minutes, until creamy and smooth.
3. Add more water if the mixture is too dry and sticks to the sides.
4. Pour the mixture through a fine mesh sieve lined with kitchen towel, into a bowl. Using your hands, squeeze out as much milk as possible.
5. Refrigerate the tiger nuts milk for up to 3 days. Don’t discard the fibrous part leftover. Spread it evenly over a baking tray and let it dry on a warm spot in your home for a day or two. Once it’s dry, you’ll have tiger nuts flour ready for use. Try this Low Carb Tiger Nut Crackers recipe.
1. Separate eggs. Add the egg whites to a mixing bowl together with a pinch of salt, and whisk them until soft peaks form.
2. In a large bowl, combine the egg yolk with the tablespoon of olive oil, then add the tiger nut milk, the oat flour and the baking powder.
3. Give everything a good stir, then gently fold in the egg whites to get a light batter.
4. Set a flat non-stick pan on medium heat, and wait a minute or two for it to get to the right temperature.
5. Add a bit of vegetable oil on a paper towel and oil the surface of the pan to coat it very lightly with it. Set the paper towel aside, you will oil the pan again after removing cooked pancakes.
6. Add a small ladle (equivalent to 2 tablespoons) of batter to the pan, leave it to cook for about 1 minute (small bubbles should form on the surface when ready to flip), then flip the pancake over, and leave to cook for a further 30 seconds to 1 minute.
7. Repeat with the remaining pancake batter.
Cheers Xx
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Fabulous recipe! I can’t wait to get tiger nuts and try it. There nothing else like fluffy pancakes for breakfast, and if they’re healthy, who could ask for anything more?
Thank you so much! Let me know how it goes.