Tiger Nut Benefits: Despite the name, tiger nuts are actually small tubers rich in resistant starch, fiber, and prebiotic compounds that feed beneficial gut bacteria – they provide natural sweetness and nutty flavor without nuts. Ingredient Selection Tips: Choose finely ground tiger nut flour for smooth texture, or pulse whole tiger nuts in high-speed blender until flour-like consistency is achieved – store in airtight container up to 6 months. Batter Consistency: Tiger nut flour absorbs more liquid than conventional flours – let batter rest 5 minutes before cooking to allow full hydration and prevent dense pancakes. Cooking Technique: Use medium-low heat to prevent burning due to natural sugars in tiger nut flour – pancakes are done when edges look set and bubbles form on surface. Make-Ahead Instructions: Batter can be prepared night before and refrigerated – stir gently before cooking and thin with extra milk if needed. Storage Guidelines: Store cooked pancakes in refrigerator up to 4 days or freeze up to 3 months in freezer bags with parchment between layers. Reheating Instructions: Toast in toaster for crispness, warm in 300°F (149°C) oven for 5-7 minutes, or microwave 30-60 seconds until heated through. Freezing Tips: Cool completely before freezing, wrap individually for single servings, or freeze in stacks of 3-4 for family portions – no need to thaw before reheating. Above 3000ft: Reduce baking powder to 1-1/2 tsp and increase liquid by 2-3 tbsp to compensate for lower air pressure affecting rise and moisture. Troubleshooting: If pancakes are too dense, check baking powder freshness and don’t overmix; if too fragile, let batter rest longer or add extra egg; if burning too quickly, reduce heat and cover pan briefly.