How to make Tigernut Pancakes (Easy Recipe)

How to make Tigernut Pancakes (Easy Recipe)


Tigernut Pancakes: Easy and Healthy Recipe!

Hey pancake lovers! Your new favorite pancake recipe is here. Tigernut pancakes are fast, healthy, Paleo-friendly and oh-so delicious. If you have dietary restrictions or just prefer the taste of tigernut, these are the pancakes for you.

These pancakes are made with Natureul Tigernut Kasha, a raw vegan powder that makes every breakfast a quick and easy one. This delectable powder is completely gluten-free, lactose free, and nut-free, made with 100% natural, organic ingredients and no preservatives like all other Natureul products. Our Tigernut Kasha is a great replacement for other popular pancake mixes: they come with twice the flavor and none of the bad stuff! Kasha powder is incredibly versatile and easy to incorporate into all your breakfast favorites.

Plus, pancakes made with Natureul’s kasha come pre-flavored without the need to add extras (unless you want to). You can choose from Crunchy Cacao or Carob & Cinnamon kasha, which means perfectly yummy pancakes with less steps! 

This Is Going To Be Your New Favorite Pancake Recipe!

Did we mention how easy it is to make this recipe for tigernut pancakes? It only takes a few minutes of preparation to get these pancakes on the griddle–and you can actually reduce that time by tossing all the ingredients in a blender if you have one! Optional blender instructions are included below to make your pancake experience even more speedy and convenient.

This tigernut pancake recipe can easily be made vegan by swapping out the eggs for 4 tablespoons of ground flax or flax meal combined with water (also known as a flax egg). This may change the consistency of the finished pancakes slightly, but not enough to make a huge difference! You’ll still get fluffy, tasty Paleo tigernut pancakes either way, as flax is Paleo-approved!

How To Make Tasty Tigernut Pancakes

Makes 4-6 servings


  • 1 ½ cups Natureul Tigernut Kasha (pick your favorite flavor!)
  • 2 eggs (or 2 flax eggs, see notes above)
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup coconut milk (use coconut for Paleo, or make these pancakes nut-free instead by trying flax milk, oat milk or pea milk!)
  • ¼ cup sweetener of choice (use maple syrup or coconut sugar for Paleo)
  • 3 tbsp (cooled) melted unrefined coconut oil, plus more for cooking

Step-By-Step Instructions

  1. Whisk together the eggs, plant-based milk, sweetener, and melted oil (make sure it’s cooled down so it won’t cook the eggs in the mix!) until thoroughly combined.
  2. In a separate bowl, combine the dry ingredients–the tigernut kasha, baking powder, baking soda, and salt–stirring to evenly distribute the different powders throughout the kasha.
  3. Add the dry ingredients to the wet ingredients, whisking to combine before adding more until you get a smooth pancake batter.
  4. Heat the additional coconut oil on a skillet or griddle over medium high heat for several minutes to ensure it’s reached the right temperature. The oil should have a shimmering appearance, or you can drop a single drop of water to see if it’s up to temp. If the droplet bounces and then immediately sizzles away, you’re ready!
  5. Scoop ¼ cup of batter onto the surface, repeating the process to fill the skillet. Space the pancakes far enough apart that they don’t touch and you have room to slide a spatula in between them to flip the pancakes. Cook 2-3 minutes until golden brown (it may take you a few tries to get the timing exactly right) and flip, cooking an additional 2-3 minutes on the other side until done.
  6. Remove from the skillet and serve! Allow pancakes to cool for a few minutes before taking a bite, they’ll be hot!


  1. Throw all ingredients into a blender and blend on high speed for two minutes until smooth.
  2. Follow steps 4-6 to cook!

How Long Can You Store Tigernut Pancakes?

These pancakes store well in the fridge in a sealed back or airtight container for up to a week. You can also freeze them for ready-to-eat pancakes all month long! Just double (or triple) the recipe, allow them to cool completely, and then store in a freezer bag for up to six weeks. You can easily reheat them on high for 30 seconds in the microwave or on low heat on the stovetop until completely defrosted and heated through.