Vegan Tigernut Flour Pancakes Easy Recipe

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White rice, buckwheat, and Tigernut flour are used in this gluten-free recipe for bouncy vegan banana pancakes. Our vegan Tigernut flour pancakes are delicious and healthful, with no added sugar, and are ideal for a weekend brunch. Simply combine your blender or food processor and pulse a few times.

I’ll never stop adding to my Pancake Recipes library. There is just something about pancakes on the weekends that I really enjoy! As a result, I’m continually trying out new flavors, textures, and additives.

For years, I avoided preparing pancakes since I believed they were too unhealthy. Yes, a lot of pancakes are unhealthy. However, if made from scratch, they may be incredibly nutritional.

What is Tigernut Flour?

If you’re reading this, I’m assuming you’re familiar with tigernut flour. However, for those who don’t know, here’s a fast rundown…

Tigernut flour is manufactured from tigernuts, which are tiny root vegetables with a sweet, nutty taste. Tigernuts are not nuts, contradicting its name. They can be made into powder and are gluten-, grain-free, and dairy-free, making them ideal for baking Paleo and Vegan.

Vegan Tigernut Flour Pancakes Easy Recipe

Tigernut Banana Pancakes Without Gluten

On any day you want, here’s a quick and wholesome pancake dish. These puffy vegan banana pancakes are incredibly tasty and simple to prepare. They are vegan, gluten-free, soy-free, nut-free, and dairy-free pancakes!

These are perfect for breakfast or brunch. Blueberries or blueberry jam would be a great little garnish.

The Essentials

This is what you’ll need for these:

  • Agave syrup
  • Baking powder
  • Baking soda
  • Banana
  • Buckwheat flour
  • Rice milk
  • Tapioca flour
  • Tigernut flour
  • White rice flour

This dish benefits greatly from a blend of rice flour, tigernut flour, and buckwheat flour.

Rice Flour

White rice flour is inherently gluten-free, high in carbs, and low in fat, making it ideal for baking cakes, pastries, and pancakes and thickening sauces. However, since it is processed, I like to combine it with different flours to increase both nutritional value and taste.

Tigernut Flour

Tigernut flour is a gluten-free flour that has a distinctly sweet flavor and a somewhat gritty consistency. This flour is a great option for anyone with food allergies because tiger nuts are gluten-free, nut-free, and grain-free. Because of its sweetness, you can reduce the amount of sugar in your dish.

Buckwheat Flour

Buckwheat flour has little to do with wheat, despite the title. Buckwheat, like quinoa, is a pseudo-grain (it’s a fruit seed). Therefore, it’s inherently gluten-free and lacks the sorts of proteins found in whole grains. It’s ideal for people who have trouble digesting grains because it’s so simple to digest.

It’s high in nutrients, light in consistency, and has a distinct earthy taste. It may be used to produce pancakes, muffins, cakes, galettes, and other baked goods. To minimize cross-contamination with gluten during manufacturing, ensure it is verified gluten-free.

Can I Make Crepes with Tigernut Flour?

Yes, you can make crepes from tigernut flour. It is a great gluten-free and nut-free alternative that works well in crepe recipes. Make sure the rest of your ingredients fit with your dietary needs.

These Tigernut Pancakes are:

  • Bouncy and tasty
  • Dairy-free
  • Gluten-free
  • Nut-free
  • Simple to prep
  • Soy-free
  • Vegan

Share the image below on your Pinterest board if you like these Tigernut Pancakes!

List of Ingredients

  • pinch of baking soda
  • 1 teaspoon baking powder
  • 1 tbsp tapioca flour (10 g)
  • 2-3 tbsp agave
  • 4 tbsp buckwheat flour (25-30 g)
  • 1/4 cup tigernut flour (50 g)
  • 1/3 cup white rice flour (70 g)
  • 150 ml rice milk (5 oz)
  • 1 banana (ripe)

How to Prepare Tigernut Banana Pancakes That Are Fluffy

  • In a medium-sized mixing basin, combine all of the dry ingredients.
  • In the blender, pulse the banana with 150 mL rice milk until homogeneous.
  • Combine the banana combination and agave syrup in the mixing bowl with the dry ingredients and thoroughly combine. If necessary, fine-tune the sweetness.
  • Coat the pan in coconut oil and heat it over medium-low heat.
  • Make a circle with the batter (use one tablespoon for each).
  • When the pancake starts to get bubbles and the bottom is gently browned, turn it and cook for one to two minutes on the opposite side.
  • Serve with blueberries.
  • This recipe makes around 12 to 13 pancakes.
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