Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries

If you adopted a lectin-free lifestyle, but still want to enjoy delicious pancakes on a Sunday morning, this recipe will not disappoint.

Fluffy, sweet, and good for you, these lectin-free pancakes are easy to make and require just a handful of ingredients.

Nothing like pancakes on a Sunday morning

Going on a lectin-free lifestyle doesn’t mean you must miss the fun. Anything has a healthier version, including pancakes.

The basics for regular pancakes are eggs, flour, milk, and spices. I used the following lectin-free alternatives to make these delicious pancakes:

• Eggs – use pasture-raised eggs, the most nutritious eggs.
• Flour – use a mix of tigernut flour and green banana flour.
• Milk – use coconut milk.
• Spices – use vanilla, or your favorite flavorings like lemon / orange zest, cinnamon, pumpkin pie spice, etc.
• Add-ons – blueberries are a great addition. Use wild blueberries, they are more nutritious and smaller in size, better for the size of these pancakes.

Tigernut flour

Tigernut flour is one of my favorite flours to use for desserts. It’s naturally sweet, has a nutty flavor, and it’s keto-friendly, without being made of actual nuts.

Yes, tiger nuts are not nuts, despite the name. They are small tubers that are nutrient-rich and full of resistant starch.

Ingredients to make lectin-free pancakes

• 1 pasture-raised egg
• 1/2 cup full-fat coconut milk
• 1/2 cup + 1 tablespoon Tigernut flour
• 1 tablespoon green banana flour
• 1/4 – 1/3 cup frozen wild blueberries
• 1 teaspoon pure vanilla extract
• pinch of salt
• coconut oil for cooking
• coconut butter for serving (nut butter, crushed nuts or more fresh fruits, Yacon syrup will work too)
• Optional flavors: cinnamon, lemon or orange zest, pumpkin pie spice.
• Optional add-on: marine collagen powder

How to make these pancakes

• Blend all the ingredients, except for the blueberries, in a blender. You can also use a stick blender or a whisk. You will get a thick, creamy batter.
• Add the frozen blueberries and gently incorporate them with a spatula, so the color of the blueberries doesn’t break down and makes the pancakes all purple.
• Add a small quantity of coconut oil to your favorite pancake pan or griddle, and cook them on medium heat. Flip the pancakes when the edges start to settle and cook until they are no longer soft to touch.
• Serve warm with coconut butter, nut butter, and nuts, Yacon syrup, local honey, or the toppings of your choice.
• From this quantity, you will make four big pancakes (2 pancakes per serving).

More lectin-free pancake recipes

You may also want to try other sugar-free, gluten-free, and lectin-free pancake recipes:

• Millet Pancakes with Green Bananas
• Citrus Infused Dutch Baby Pancake with Apples
• Grain-Free Spinach Pancakes with Wild Blueberries
• Flourless Green Plantain Pancakes with Hemp Seeds

This lectin-free pancake recipe is part of The Ultimate Lectin-Free Breakfast Guide, Recipe Round-Up, check it out for more tasty and satisfying lectin-free breakfast ideas.

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Print Recipe

Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries

(13 votes, average: 4.38 out of 5)

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By Claudia Curici, Health Coach – Serves: 4 pancakes

Prep Time: 10 – Cooking Time: 30

Ingredients

• 1 pasture-raised egg
• 1/2 cup full fat coconut milk, room temperature (if it's separated, warm it slightly before using, but let it cool before adding to the batter)
• 1/2 cup + 1 tablespoon Tigernut flour
• 1 tablespoon green banana flour
• 1/4 - 1/3 cup frozen wild blueberries
• 1 teaspoon pure vanilla extract
• pinch of salt
• coconut oil for cooking
• coconut butter for serving (nut butter, crushed nuts or more fresh fruits, Yacon syrup will work too)
• Optional flavors: cinnamon, lemon or orange zest, pumpkin pie spice.
• Optional add-on: marine collagen powder

Instructions

1

Blend all the ingredients, except for the blueberries, in a blender. You can also use a stick blender, or a whisk. You will get a thick, creamy batter.

2

Add the frozen blueberries and just gently incorporate them with a spatula, so the color of the blueberries doesn't break down and makes the pancakes all purple.

3

Add a small amount of coconut oil to your favorite pancake pan or griddle, and cook them on medium heat. Flip the pancakes when the edges start to settle and cook until they are no longer soft to touch.

4

Serve warm with coconut butter, nut butter and nuts, Yacon syrup, local honey, or the toppings of your choice.

5

From this quantity you will make four big pancakes (2 pancakes per serving).

Notes

If you don't have green banana flour, replace with tapioca flour, but you might have to add 2 tablespoons instead of just one, as green banana flour tends to be very absorbant.