Step 1

Combine the dry ingredients in a medium size bowl.

Step 2

Add and stir in the wet ingredients. (I use electric handheld beaters on low, then medium speed.) Let batter sit and thicken 5 minutes.

Step 3

Heat a skillet over medium heat, add oil to coat. Drop pancake batter in rounds onto hot skillet. (I use a 2-ounce scoop.)

Step 4

Immediately reduce the heat to low, so the pancakes don't get too dark before it's time to flip them. This batter burns more quickly than some pancakes, so be sure to cook the pancakes over low heat, and watch them closely to know when to flip them.

Step 5

Proceed as with all pancake recipes: When the edges of each cake are slightly dry, a few bubbles show and the bottoms of the first sides are browned nicely, yet not too dark, flip, and cook the second sides. Add a small amount of fat to the pan as needed and between batches.

Step 6

Serve with toppings or without. These pancakes are sweet on their own because tiger nut flour is naturally sweet + the 1 tablespoon of sweetener in the recipe. To enjoy without syrup, eat plain (they're so good!), or top with coconut oil, homemade applesauce, AIP yogurt, fresh fruit etc.