How to make Acorn Flour

How to make Acorn Flour



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Even though levels of nutrients vary greatly between red and white oak acorns, they’re both exceptionally nutritious. Leaching removes a lot of the water soluble vitamins and nutrients from the acorns, but not the fat soluble ones. The general nutrition facts (Sources: USDA, 2008 and Mason, 1992) shows that acorns are:

  • 50-90 percent complex carbohydrate
  • 5-30 percent fat (the healthy monounsatured and polyunsatured fats)
  • 5-8 percent protein
  • contain all the essential amino acids
  • are very high in Vitamins B6, Potassium Manganese, and Copper
  • are a good source of a laundry list of other vitamins and nutrients

Cherokee Acorn Griddlecakes


  • 2 cups acorn meal (*you can remove a bit of acorn flour and replace it with wheat flour if you want a lighter griddlecake)
  • 1 egg (duck or chicken)
  • 1/2 ts salt
  • 1/2 cup water (or hickory ambrosia)
  • 1 Tb honey or maple syrup (*Acorn flour is naturally sweet, so only add this ingredient if you want the cakes to be even sweeter.)


  • Combine all ingredients in mixing bowl and beat into a batter. Let sit for 1 hour in refrigerator.
  • Turn stove to medium heat and place skillet or frying pan on stove.
  • Heat 1 tbsp. of real butter or oil. Using large spoon, put batter into pan to form round cakes about 3-5 inches in diameter. Brown cakes slowly on both sides, serve and enjoy!



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