This recipe yields: fluffy, chewy and light pancakes which can be tough to accomplish in a grain-free ingredient list. The marriage of tigernut flour + almond meal and beaten egg whites are to thank! Topped with only nut or seed butter and fresh or frozen berries which means no added sugar or syrup at all, A.K.A: you win breakfast.
Tigernut Flour is a prebiotic starch. Prebiotic fiber, in comparison to probiotics, actually feeds the bacteria in your microbiome which is very important to keep the good bacteria fed and happy. It’s super light, tastes great – slightly nutty, though not a nut at all, it’s actually a tuber and is tolerated very well by many. I love baking with this flour! Please see optional substitutes below if you don’t have this on hand.
This recipe can also be made to include protein powder! See my recommendation below.
Beating your egg whites makes for a FLUFFY and LIGHT pancake. I always do this and am never disappointed. When you flip your pancakes, you should see them bounce up – good sign that you’ve got some air in those babies! This means they’ll be light on the stomach and not too dense.
THE SYRUP, well the lack of syrup that is. I haven’t used maple syrup on pancakes since I started mixing coconut oil with nut or seed butters. It has it’s own “sweetness” and means I won’t be crashing later.
Fresh or Frozen Berries are low in fructose and pack a ton of antioxidants, plus they look and taste amazing on a short stack. This is all the sweetness your pretty pancakes will need. Pick frozen when not in season.
Speaking of antioxidants, Sunflower Seeds contain lots of vitamins and minerals, like: Vitamin E, Copper, B Vitamins, Selenium and more. They’re a healthy fat which helps keep you full and full of energy and keeps blood sugar balanced among other amazing benefits you can read about here.
Seed/Nut butter “syrup”
*To make these protein pancakes, sub your favorite protein powder in place of either the almond or tigernut flour. I love PaleoPro brand which has no whey.
*Another option in place of tigernut flour is: 2 Tbsp arrowroot flour + 1 Tbsp coconut flour. If there are tree nut allergies, and almond flour isn’t possible – I love substituting with seed meal/flour instead. As a reminder, tigernut is NOT a nut, and a tuber instead so nut allergies should not apply there.
Use #foodbymars to tag your FBM inspired creations! I’d love to see!
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