Grain-Free Pancakes or Waffles

a photo of grain free pancakes with blueberries on top

INGREDIENTS

    • 2 eggs
    • 3/4 cup of tigernut flour (if you can’t find it in the store, you can buy it online)
    • 1/4 cup of almond flour
    • For pancakes: about 1/2 cup of water or milk of your choice | For waffles: about 1/4 cup of water or milk of your choice
    • 1 teaspoon baking powder
    • 1 teaspoon vanilla
    • 1/4 teaspoon of salt

a photo of a mini waffle maker with a waffle on itDIRECTIONS

In a bowl, mix try ingredients together, then add the eggs, vanilla and water or milk. You don’t want these too runny. Just a nice batter consistency that will hold together a little when you pour it in the pan so decrease/increase the water or milk to get that consistency.

For Pancakes: Get your skillet heated to a medium-low heat (it’s ready when a drop of water sizzles). Pour batter in the skillet (however big you want to make your pancake). It usually takes a minute or two to cook the bottom, but you can check it by watching the edges and getting your spatula under to test. You don’t want them getting too brown or burnt. A nice golden brown is what you’re after. Once you see that, flip it and do the other side. Top with your favorite pancake toppings and/or fresh fruit.

For waffles: Heat up your waffle maker according to its instructions (I use a Dash mini waffle maker, which you can get here for $12). Your batter should not be watery to pull off waffles. You’ll also have to experiment with how much batter to put in based on how big your waffle maker is (refer to its instructions or you could just wing it – the worst that can happen is you have much smaller waffles or bigger ones that are spilling out of the waffle iron). For my waffle iron, I put in a couple tablespoons and leave it cook about 2 minutes.

(For pancakes or waffles) Usually I make these to eat them right away, but they can be put in the fridge for a few days or you can freeze them (thaw them or warm them up in the microwave, put them in a toaster oven, or use a pan but be careful not to overcook them).

Time: Usually takes around 20 minutes.

Servings: Makes about 2 large or 4 small pancakes or waffles.

Tip: You can double, triple, or quadruple this recipe if you want to make a bunch to freeze.

Share This