Saturday mornings are for making pancakes! And this recipe can be used for pancakes that are cooked on the stovetop or waffles cooked
in a waffle iron.
In this recipe, both cassava flour and Tigernut flour are rich sources of prebiotics, the food for good gut bacteria. These pancakes also contain gelatin in place of eggs so you’ll be avoid inflammatory egg proteins and use gut-healing gelatin in their place. The touch of sweetness comes from banana which is full of minerals such as magnesium.
These Cassava and Tigernut Flour Pancakes/Waffles are warm and comforting—perfect for a crisp fall morning. Cook up this recipe for a great start to your day!
Cassava and Tigernut Flour Pancakes/Waffles
- 1/2 cup 120.00 ml Tigernut flour
- 1 1/2 cup 360.00 ml Cassava flour
- 1/2 tsp 2.46 ml baking soda
- 1 tsp 4.93 ml baking powder
- 1 1/2 cup 360.00 ml full fat coconut milk
- 1 banana very ripe
- 2/3 cup NaN ml coconut oil or palm oil shortening
- 2 tbsp NaN ml unflavored grass-fed gelatin
- 1 tsp NaN ml vanilla extract
- 1/2 tsp NaN ml sea salt
- water as needed to thin
- stevia to taste
- In a medium bowl, mix together the flours, baking powder, baking soda, gelatin and sea salt.
- To a separate medium bowl, add the coconut milk, palm oil or coconut oil, banana, vanilla, and stevia if using, and mix well.
- Spoon the wet ingredients into the dry and mix well until smooth. If mixture appear
to be too dry, add water until it forms the consistency of a thick pancake batter. Allow mixture to rest for about 20 minutes to give the gelatin time to bloom.
- To make pancakes, preheat a large skillet over medium heat with 1 tbsp coconut oil. Once pan is preheated, add 1⁄4 cup portions of the batter to the pan and allow to cook on each side until golden brown. To make waffles, preheat
a waffle iron and grease with coconut oil, then scoop 1⁄2 cup portion of the batter into the iron and cook until browned. Once cooked, top your pancakes or waffles with unsweetened jam if desired.