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.