Imagine a breakfast that feels like dessert but nourishes your body - these Tigernut Flour Chocolate Souffle Pancakes are about to revolutionize your morning routine! Packed with rich chocolate flavor, incredibly light texture, and made with wholesome ingredients, these pancakes are not just a meal, but a culinary experience that will make your taste buds dance and your health-conscious heart sing. Whether you're following a gluten-free lifestyle or simply craving a decadent yet nutritious breakfast, these souffle pancakes are your new morning obsession.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup tigernut flour
- 1/4 cup cocoa powder
- 2 tablespoons honey
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup almond milk
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, sift together the tigernut flour, cocoa powder, baking powder, and salt to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk the eggs until they become light and slightly frothy. Add the almond milk, honey, and vanilla extract, blending thoroughly until all ingredients are well combined.
- Create a well in the center of the dry ingredients and slowly pour in the wet mixture. Gently fold the ingredients together using a spatula, being careful not to overmix. The batter should be smooth with a slightly thick, airy consistency.
- Let the batter rest for 5 minutes to allow the tigernut flour to absorb the liquid and the mixture to become more cohesive.
- Heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with coconut oil or butter to prevent sticking.
- Using a 1/4 cup measuring cup, pour the batter onto the heated surface, allowing space between each pancake for easy flipping.
- Cook the pancakes for 2-3 minutes, watching for small bubbles to form on the surface and the edges to look slightly dry. This indicates it's time to flip.
- Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown and cooked through.
- Transfer cooked pancakes to a warm plate and cover with a clean kitchen towel to keep them soft and prevent cooling.
- Serve warm, optionally garnished with fresh berries, a drizzle of honey, or a sprinkle of powdered sugar for added indulgence.
Tips
- Temperature Matters: Ensure your skillet is at medium-low heat to prevent burning and achieve that perfect golden-brown exterior.
- Rest Your Batter: The 5-minute resting period is crucial - it allows the tigernut flour to hydrate and creates a more cohesive, fluffy texture.
- Don't Overmix: Gently fold wet and dry ingredients to maintain the souffle-like airiness. Overmixing can lead to dense, tough pancakes.
- Use the Bubble Technique: Wait for small bubbles to form on the surface before flipping - this ensures even cooking and a light texture.
- Keep Pancakes Warm: Covering cooked pancakes with a kitchen towel prevents them from cooling and becoming tough.
- Experiment with Toppings: While delicious plain, try fresh berries, a drizzle of honey, or a light dusting of powdered sugar for extra indulgence.
- Store Properly: If you have leftovers, store in an airtight container and reheat gently in a skillet or toaster oven to maintain their delicate texture.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 7g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 95mg
