Whisk together the eggs, almond milk, and vanilla extract in a mixing bowl. Stir in the TigerNut flour, tapioca flour, and sea salt (and cinnamon if adding). Stir until combined and a thick batter forms (Note: as an alternative, you can add all of the ingredients to a blender and blend until combined).
Heat a medium-sized non-stick skillet over medium heat and add enough oil to generously coat the surface (about 2 tablespoons).
Measure out at ¼ cup of batter and pour it onto the hot skillet.
Cook until sides firm up, about 1 to 2 minutes. Flip and cook on the other side another 1 to 2 minutes, until cooked through.
Repeat for remaining batter (Note: I typically cook 2 pancakes at a time on a 12-inch skillet).
|Unsweetened TigerNut Milk||1/2 Cup|
|Vanilla Extract||1 Teaspoon|
|TigerNut Flour||1 Cup|
|Oil, for cooking|