Gluten and Dairy Free Tigernut Flour Pancakes

INGREDIENTS:

Pancakes:

• 1/3 cup tigernut flour

• 1/3 cup tapioca flour

• 1/3 cup chestnut flour

• 1/2 cup coconut milk

• 2 eggs or 6 tbsp chickpea or other bean water

• 2 tbsp coconut oil

• 1 tbsp coconut sugar

• 1/2 tsp raw organic vanilla powder

• Optional: 2 to 4 tbsp fresh ground flax seeds

Sauce:

• 1 cup blueberries

• 1/2 cup water

• 1 tbsp date syrup or coconut sugar

• 1/2 lime or lemon squeezed

• 1/2 tbsp grated ginger

• 1/2 tbsp grated turmeric

• Pinch of salt

INSTRUCTIONS:

Pancakes:

1. Heat a little oil of your choice in a pan.

2. Combine the pancake ingredients and whisk.

3. Use a ladle to pour a little batter into the pan. Once bubbles begin to form, flip over using a spatula till you finish the batter.

Sauce:

1. Place all the sauce ingredients in a small pot and add in about 1/2 cup of water.

2. Bring to the boil and then lower to a simmer. The sauce is done once it has reduced and is a little gluey.

3. Serve with the pancakes.

#glutenfree #wheatfree #dairyfree #breakfast #healthyrecipes