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Vibrant health means you can live life to the fullest. Empower yourself with the steps I used to free my life of chronic disease and medications.

Reader Interactions


  1. What about the anti-nutrients in the tiger nut (tannins, alkaloids and polyphenols)? You reduce (or eliminate) them when you soak your tiger nuts, so when you work with the flour, I believe, you should do the same. I’d replace the milk with plain yogurt or kefir (maybe diluted with water to match the needed consistency) and soak the flour in it overnight before adding other ingredients. Of course, then, vinegar can be left out, as there will be enough acidity to react with baking soda for leavening.

  2. I am very intrigued by tigernuts and the flour. Thank you so much for your information. I just learned I have Hashimotos and an autoimmune skin disease called lichen planus. I switched from a paleo diet to the autoimmune paleo diet to heal my skin. Do you know if tigernuts would be included in the AIP diet?

  3. I’m SO glad you posted this recipe, because I bought tigernut flour but hadn’t used it yet. Coconut flour doesn’t sit well with me, so I substituted psyllium husks, and because I made that substitution I still used all your other ingredients but in different amounts/measurements.

    This came out beautifully, and I absolutely love these pancakes. The loft is incredible! I love the slightly sweet flavor. I just ate them “straight up”, no syrup of any type. I will definitely use them for sandwiches and many other things. Thanks for this post!

  4. I dont mean this in a rude way at all, but you should probably proof read your posts before posting them. I just noticed a lot of mistakes and it can be pretty distracting when reading, y know? 🙂

  5. Hi Lauren, Are you still eating low oxalate? I was just wondering how strictly you follow that diet and if you had absolutely any idea at all about tigernut oxalate content. I am juggling a lot of sensitivities so I’m very paranoid but would love a new food to try.

    • I’d also like to know if tiger nut is high or low oxalate. Does anybody know ? I could test it if I were brave – my eyes get extremely dry/irritated with super high ox foods. Thanks!

  6. Hi Lauren,

    Love your information. I have ordered and am using the Morroco Method hair products. Cannot wait for the detox to be finished!


    In this part (an elusive type of fiber that is feeds for the good bacteria in the digestive tract.) did you mean:

    1. that it feeds the good bacteria


    2. that it’s food for the good bacteria?

    Also, I agree, the only flour that substitutes 1:1 for white flour is white flour. Whole food flours, I find, need to be substituted at 3/4 cup for every cup called for in the recipe. Then I let the batter sit for 5-10 minutes and add a little flour or more liquid depending on the consistency’s needs.

    Perhaps I will try this tiger nut stuff. I am always game for new taste and textures to add to kitchen art!

    Hugs, Paula

  7. I’ve really been enjoying your site — thank you so much for all you are doing and sharing! I was looking for some “earthing” shoes and your coupon today saved me a lot of money, plus, I’m going to try the haircare system you recommend. Wishing you and your family a peaceful holiday.

  8. Amazing – I’d heard about Tigernuts a while ago over at Free the Animal, got hold of some (for some reason they’re only sold as ‘fish bait’ over here!) and I’ve made some lovely horchata de chufa from them. Next I might try blitzing them down to a flour, just to see if I can recreate it myself… Love the pancake idea too!

  9. These look really interesting ….

    I’ve never heard of tiger nuts or tiger nut flour, but I am excited about having another option for grain free baking.

    I LOVE your coconut flour w/gelatin pancake recipe and make them often for myself … but some people are not that fond of the coconut flavor … so I am really looking forward to trying these!

    As always – thanks so much for providing such amazing information!! 🙂

  10. May I ask, Lauren where you found research about tigernuts and resistant starch? I’ve scoured the Internet and have only been able to find info about tigernuts being close to maize nutritionally and, of course, those claims made by the tigernut companies themselves… but nothing about chufa and RS specifically. I’d love to read it so I can include it in my post as well.. 🙂

  11. Hey Lauren! I’m curious if you’ve seen any research about tigernuts being a source of resistant starch? I’ve searched online and have come up empty handed for the science/research itself. Only claims… I know the tigernut companies tout the RS qualities of these tasty little tubers, but again no data. I’ve been enjoying tigernuts for a long while now and have posts and recipes using them as well. Just hoping you can point me in the direction if you know. Thank you kindly! 🙂

  12. This recipe is fantastic! I’ve used it as a building block for two other dishes: blueberry cobbler and “carrot cake” pancakes. Lauren’s tigernut pancake batter can be poured over a fruit filling (take your pick! I used 3 cups of fresh blueberries and the juice of one orange) and baked to make a delicious cobbler. Or, I added a cup of shredded carrots and 1/2 cup raisin plus some ground ginger and cloves to make “carrot cake” pancakes. Tigernut flour is becoming my go-to gluten free flour.

  13. Strange as they seem to have worked for others but mine were WAY too runny, I thought I should add more flour but gave it a go anyway and they just spread across the whole pan, I’m thinking I would need double the flour. Strange how it works for some and not others!

  14. I frequently use almond flour in baked goods. Could you substitute the tigernut flour for the almond flour, and if so, at what ratio – equal parts?
    Thanks for your help and these amazing recipes!

  15. If anyone has any questions regarding tigernuts, just pop over to the freetheanimal blog site where there are a number of brilliant articles about them. Or google freetheanimal tigernuts etc and click on a link. Brilliant food 🙂

  16. Hi Lauren! I tried this recipe today, as written, using coconut milk. I loved how fluffy they were – not sure if that is because of the eggs or the vinegar/soda combo, but I really liked it. In terms of flavor, there did seem to be something missing. Usually when I sense that, I find that it’s generally because it needs either a sweetener or salt. Have you tried adding either of these to the dough before cooking, and if so, what did you think? Thanks for the recipe!

  17. I purchased Tigernut Flour after researching many sites, including yours. I am already allergic to coconuts and almonds so was happy to find an “allergy free” alternative. Unfortunately, the second and third times I tried eating it, I had the same reaction that I do with almond and coconut products. Doing another search specifically on tigernut allergies yielded an article showing some documented allergies to tigernut. Please change your article to reflect that allergies are rare, not nonexistent.

  18. We have made these pancakes many times and they are delicious! Since there’s 3 people in this house I always have to double the recipe. This morning I made the pancakes again, but we didn’t have any coconut flour so instead I used 1 cup of tigernut flour and ½ cup of buckwheat flour (doubling the recipe). I mixed all the ingredients and the batter came out soupy. It has never done this before when we used the coconut flour. So the only thing I did different was use buckwheat flour instead of coconut flour. Help??

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Lauren Geertsen, NTP

I’m an author, entrepreneur, and nutritional therapy practitioner (NTP). I began this website at 19, to share the steps that freed my life of chronic disease and medication. Now, Empowered Sustenance has reached 30 million readers with healthy recipes and holistic resources.

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