Tiger nut flour pancakes are nutrient-packed with a healthy whole-grain nutty flavor and a smooth texture. The batter also works for waffles, muffins, or fun little silicone cake molds.
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Tiger nuts have begun to make a name as a new superfood. Tiger nuts aren’t actually nuts at all! They are tubers, growths at the end of a root that stores energy for the plant. Small but mighty, they contain digestive-boosting fiber, as well as magnesium and potassium (1). Magnesium is critical in many functions of the body, including helping control blood glucose, synthesizing DNA, and regulating blood pressure (2). Potassium helps nerves function properly and muscles contract (3).
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- 1¾ cup of oat flour
- ½ cup of tiger nut flour
- 4 teaspoons baking powder
- 1 teaspoon guar gum
- ¼ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 4 teaspoons sugar
- 3 eggs
- 3 bananas mashed
- 1⅓ cups unsweetened soy milk
- ¼ cup canola oil – if concerned about GMOs purchase non-GMO or organic canola oil.
- 1 teaspoon of natural vanilla extract
- 1 cup walnuts crushed
- Mix together the oat flour, nut flour, baking powder, guar gum, salt, cinnamon, nutmeg, and sugar in a large bowl.
- Whisk eggs in a separate bowl. Mix in bananas, soy milk, canola oil, and vanilla extract.
- Stir wet ingredients into the dry ingredients. Add walnuts and stir until batter is smooth.
- Cook in a waffle iron for waffles, bake in muffin tin for muffins, or drizzle on the griddle for pancakes! Use coconut oil spray for a flavor boost.
- Top with fruit, yogurt, walnuts, cinnamon, and syrup.