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
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
Heat a little oil of your choice in a pan.
Combine the pancake ingredients and whisk.
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.
Place all the sauce ingredients in a small pot and add in about 1/2 cup of water.
Bring to the boil and then lower to a simmer. The sauce is done once it has reduced and is a little gluey.
Serve with the pancakes.