TigerNut and Oat Savory Pancakes
TigerNuts are definitely one of my favorite super food finds of the last few year, I discovered them at the Well Summit in 2014 and they have been in regular rotation in my diet ever since.
Technically a tuber, they are an amazing source of prebiotic fiber, the fiber that feeds the good bacteria in our gut, helping us see a healthy micro biome (colony of bacteria) and aiding digestion and detoxification. I use TigerNut flour in most of my baking, as a super nutritious gluten free option.
For the Pancakes
1 cup oats
1 cup TigerNut Flour
1/2 cup almond milk
1/2 cup roughly chopped sun dried tomatoes
Pinch nutritional yeast
1 tablespoon flaxseed mixed with 3 tablespoons water
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
1 teaspoon baking powder
1 teaspoon baking soda
1 tablespoon coconut oil
For the Pesto
2 large handfuls kale or spinach
1/2 cup sunflower seeds
1 garlic clove
1/2 cup extra virgin olive oil
Juice of 1/2 a lemon
Place all of the ingredients for the pesto in a food processor, blend and then set to one side.
Place all of the ingredients for the pancakes in a large mixing bowl, stir well until combined, then let sit for a couple of minutes.
Melt the coconut oil in a large skillet, then drop in 1/2 a cup of the pancake mixture. Cook on a medium heat for about 5 minutes, or until golden brown. Top with the pesto.
I'm super excited about the first Superfood Society Special Edition on Saturday 25th February at The Kitchen, Boston Public Market. We will be making a Breakfast Beauty Parfait and a Unicorn Latte (using my specifically designed Beauty Blend from Organic Living Superfoods), then chatting all things beauty foods and wellbeing as we eat our delicious brunch!
To snag your ticket click the link below: