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Gluten and Dairy Free Tigernut Flour 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


  • 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



  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.


  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.

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