Pistachio Pancakes (gluten-free)

These tiger nut pancakes are the perfect gluten-free alternative to classic pancakes. The slightly sweet and nutty tiger nut flour (ground tiger nuts) provides a particularly aromatic note and a pleasantly moist texture. Combined with eggs and milk, they make light, filling pancakes that are ideal for a healthy breakfast or a mindful brunch. The recipe is simple, quick to prepare, and naturally gluten-free – optionally dairy-free or sugar-free as well.

Lung (Wind Type)
Tiger nut pancakes have a stabilizing and mildly fortifying effect. The natural sweetness of the tiger nut flour, along with the nourishing properties of eggs and milk, calms Lung and provides grounding. Ideal for inner restlessness or feelings of cold.

Tripa (Fire Type)
Thanks to the mild sweetness and the rather neutral to slightly cooling effect of tiger nut flour, the pancakes have a balancing effect on Tripa. Spices such as vanilla or a little cinnamon should be used sparingly to avoid further stimulating the inner fire.

Beken (Earth-Water Type)
For Beken, the pancakes are rather nourishing and somewhat heavy. Best enjoyed in a small portion and combined with warming spices such as cinnamon or ginger to support digestion and prevent sluggishness.

Coconut Yogurt Cake with Vanilla & Date Sweetener You read Pistachio Pancakes (gluten-free) 2 minutes Further Potato Lavaş (Potato Flatbread)

Produkte im Rezept

Split

Ingredients (for approx. 6–8 small pancakes)

120 g tiger nut protein porridge (natural, chocolate-banana or raspberry-coconut)
2 eggs (size M) from happy hens
180 ml milk (or almond milk for a dairy-free version)
1 tsp baking powder
1 pinch salt
1 tsp vanilla extract (optional)
1 tsp honey or maple syrup (optional, tiger nut flour is slightly sweet)
1 tbsp melted coconut oil or butter
Optional for extra fluffiness: 1 tbsp cornstarch or tapioca starch

Preparation

Mix the tiger nut flour, baking powder and salt in a bowl.
Whisk together the eggs, milk, vanilla, honey and melted fat.
Pour the liquid mixture into the dry ingredients and stir until smooth.
The batter may be slightly thicker than classic pancake batter.
If it is too thick, add milk a tablespoon at a time.
Let it sit for 5 minutes (tiger nut flour binds after sitting).
Heat a non-stick pan over medium heat and lightly grease it.
Add approx. 2 tbsp of batter to the pan for each pancake.
Cook for 2–3 minutes until bubbles form, then carefully flip.
Cook for another 1–2 minutes until golden brown.

Tips for the perfect consistency

Tiger nut flour absorbs a lot – it is best to start with a slightly thinner batter.
Do not cook over too high heat, as they will brown more quickly.
For extra fluffiness: separate the eggs, whisk the egg whites until stiff, and fold them in.