The One That Got Away: The Sweet Carob & Blueberry Vegan Tiger Nut Pancakes That Became Sweet Carob & Blueberry Vegan Tiger Nut Porridge!

When I read the big build-up The Tiger Nut Company’s Ani gave me on Instagram, telling everyone I was going to be posting new Tiger Nut recipes every day this week, I have to say I panicked! I read it out to my husband and he said, ‘right, you’d better get your thinking cap on’ and went off to oil his bike.

imageSo, I thunk and I thunk and thought, aha! I have Chufa di Valencia flour, we can make pancakes. My husband makes the traditional pancakes so beloved by our grandsons – they can demolish a baker’s dozen without blinking an eye – but I don’t pay much attention. So does our son, all sorts of weird and wonderful concoctions. Again, I don’t give them a glance. I’ve never been a pancake lover, all that smoke and fumes and alarms going off, no thanks. I like peace and quiet and clean air.

But, to get my husband on board with the project, I decided pancakes it would be, and to further tempt him, they would have carob in (a bit ‘out there’ for him, but so long as it has a chocolate flavour, he won’t mind what it’s called).

Here’s the recipe:

Add 1 Tbsp Chia Seeds to 3 Tbsps Water, stir vigorously and allow to stand for 15 minutes to form a gel (chia egg)

1 Cup Chufa de Valencia Tiger Nut Flour

1 Tsp Gluten-Free Baking Powder

2 Tbsps Finely Ground Almonds

1 Tbsp Carob Powder

Sieve all dry ingredients into large bowl.

Add a pinch of Pink Himalayan Salt and the Chia egg,

plus approx 1 1/2 Cups Tiger Nut Milk or Almond Milk (click on links for how to make your own, it’s very easy)

and 1 Tbsp Maple Syrup

Mix well.

Add a Cup of Frozen Blueberries.

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Heat a tiny drop of coconut oil and add a ladle of the mixture, it will sizzle and bubble like a pancake should…

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…and that’s as far as I can take you, because that’s all it did! No way would it come together, let alone flip over!

So I failed. As I threw a strop and it was scraped into a bowl, I had a taste of it. It was surprisingly good, so I put some Coyo plain coconut yogurt with it and ate it like dessert, it tasted a bit like summer pudding! Very yummy. I forgot to take a photo while I was pondering and had eaten it all before I realised.

My husband suggested we cook the rest like porridge. So porridge it became. With extra blueberries and some CoYo plain yogurt on top.

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It won’t be to everyone’s taste, it is a bit bran/oaten-like in texture, but it’s nice and fruity, sweet and very good for you – and extremely filling. I could only manage half of it.

So I’ll leave it up to you. If anyone can suggest what we did wrong, I would be very grateful – and I just know boingghealth will be first in the queue 😉

Sorry, Ani!

Ps I was told off, very nicely, by Rachel @healthy&psyched because there was no video last time, so to make up for it, here is a great wake-up video of sand and surf and Jake Owen singing ‘The One That Got Away!’ (Click on the blog to see it)

Home-2016

Copyright: Chris McGowan

vegan pancakes [2] — boingghealth™

Pancakes are big in our family – the teenagers and toddlers alike love them – and here’s a great recipe from BoinggHealth:

“A few weeks ago we posted a vegan pancake recipe. I’ve been playing around a bit and created this recipe below, which went down very well with the whole family: 1 cup flour (I use spelt or buckwheat) 1 tsp baking powder 1 tsp bicarbonate of soda 1 tbsp chia 3 tbsp water 1 cup […]

via vegan pancakes [2] — boingghealth™