Happy Pancake Day! Today is Fat Tuesday, aka Shrove Tuesday, aka Pancake Day. Don’t believe me? Well just ask Wikipedia. It’s also a snow day (no classes!!!!) AND I just logged in and saw that I’ve reached 1000 views! So much to celebrate! Thanks to everyone who reads my recipes and my ramblings…it’s much appreciated.
In honor of today, I made something special for lunch: Banana Split Pancakes. Yum. It was like eating dessert for a meal. AND I used a cool new ingredient.
There’s been a lot of buzz in the food blogosphere about the new superfood that’s hitting the market: tigernuts. What are tigernuts exactly? Well, they’re not nuts actually – they’re actually a starchy tuber vegetable! But they have a sweet, vanilla-ish flavor. I recently read about them on Empowered Sustenance (Lauren is SO cool) and since they’re pretty allergy-friendly, I decided to check them out for myself.
As you’ll see in Lauren’s article, tiger nuts are a great source of fiber and healthy fats. They’re also rich in magnesium and potassium, and can help control blood pressure and blood glucose. Insert thumbs up emoji here.
This was my first time experimenting with the flour. I’m interested to see how it works in all kinds of things. Like I said before, it is sort of sweet and has a little bit more of a gritty texture than coconut flour. But not in a bad way! I’m a fan.
The pancake batter for this recipe was a lot thinner than for coconut flour pancakes, but still turned out great. Hope you enjoy.
Banana Split Pancakes
Makes 1 serving
1/2 ripe banana
1/4 cup raspberries, chopped
2 tbsp coconut milk
1/2 tsp vanilla
1/2 tsp baking powder
1/4 cup tigernut flour
1 tbsp dark chocolate chips
Oil/fat for pan
1. Mash the 1/2 banana in a bowl and mix with the other wet ingredients (including the raspberries).
2. Add the dry ingredients and mix to combine.
3. Heat the fat in the skillet over medium heat.
4. Place spoonfuls of batter on the pan and cook for 4 minutes, then flip and cook for another 2-3 minutes. (I made mine bigger, but this made them a little hard to flip since the batter was thin, FYI)
5. Stack ’em high and top with whatever you like (I used the rest of the banana, So Delicious Coconut Whipped Cream and a raspberry on top!