Cassava and Tigernut Flour Pancakes/Waffles
October 12th, 2017
Ingredients
- 1/2 cup tigernut flour
- 1 1/2 cup Otto's naturals cassava flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 cup full fat coconut milk
- 1 banana very ripe
- 2/3 cup palm oil shortening or coconut oil
- 2 tbsp unflavored grass-fed gelatin
- 1 tsp pure vanilla extract
- 1/2 tsp sea salt
- water as needed to thin
- stevia to taste
Servings:
Units:
Instructions
- 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.
- Pour 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.
