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Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries


No-fuss grain-free, healthy and delicious, lectin-free pancakes, is that possible? Yes, I’ve made plenty of variations of these lectin-free pancakes and this recipe never fails. I will be sharing slightly modified versions of this in the future, so stay tuned.

Nothing like pancakes on a Sunday morning

Going on a lectin-free lifestyle doesn’t mean you have to miss the fun. Pancakes are so versatile there are endless possibilities to make them and enjoy them without the nasty side effects. The basics for pancakes are eggs, flour, milk, spices. The problem is when you can’t have eggs, but I promise I’ll work on an egg-free recipe as soon as possible.

I’ve said it before, Tigernut flour is my favorite flour for pancakes. I find it very easy to work with and it has a great taste. I buy mine from Organic Gemini, I’m not even sure if there is another company there making it.

Later edit: Actually there are few, and Organic Gemini is not included in Prime on Amazon, but you can get Anthony’s Organic Tigernut Flour, which I hope is as good as Organic Gemini.

I’ve added green banana flour to these. If you don’t have you can add a good quality marine collagen powder – I recommend Further Food – or just skip it (you will need to slightly increase the Tigernut flour quantity). Wild blueberries are better because they are small so they’ll fit better in the pancake. So, let’s get to making these lectin-free blueberry pancakes.

You can get creative with flavors and toppings. Add lemon or orange zest, or add pumpkin pie spice or cinnamon. Top with coconut oil or butter, crushed nuts or nut butter and if you like, Yacon Syrup.

More pancake recipes

You may also like my other pancake recipes Citrus Infused Dutch Baby Pancake with ApplesBasic Dutch Baby Pancake with Wild Blueberries and Grain-Free Spinach Pancakes with Wild Blueberries.

This 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.

*This post contains affiliated links, which means I get a small commission if you choose to purchase something via one of my links, at no extra cost to you.

Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries

1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.50 out of 5)
By Claudia Curici Serves: 2
Prep Time: 10 Cooking Time: 30


  • 1 pasture-raised egg
  • 1/2 cup full fat coconut milk
  • 1/2 cup + 1 tbsp Tigernut flour
  • 3 tsp green banana flour
  • 1/4 - 1/3 cup frozen wild blueberries
  • 1 tsp 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



Beat the egg with the milk (I use a hand whisker). Incorporate the Tigernut flour, add the banana powder and continue to mix, add vanilla and salt (just a tiny bit). Add the frozen blueberries and just slowly mix with a spatula, so the color of the blueberries doesn't break down and makes the pancakes all purple.


Cook in a pancake pan or griddle, I add a small amount of coconut oil to the pan.


This makes 3 medium or 4 small pancakes. Serve warm with coconut butter or the toppings of your choice.


The time to make them can actually be shorter if you use a griddle where you can make multiple pancakes at one time. I only have a small pan so I make one at a time.

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  • Reply
    March 31, 2018 at 4:32 am

    There is no Tigernut Flour available in my country. Any substitute you can recommend?

    • Reply
      April 8, 2018 at 3:40 pm

      Hi Dmitry! You can replace Tigernut flour with almond flour, or a mix of other compliant flours (e.g. almond + cassava). Of course, it will not have the same taste or texture, but it works.

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  • Reply
    April 20, 2018 at 9:07 am

    When i made these the batter was super thick, is that normal?

    • Reply
      April 20, 2018 at 9:43 am

      Did they come out ok? It’s hard to say without seeing how much is too thick or super thick. Usually, when I make pancakes, the batter in not runny, I have to spread it out a little bit with a spoon, but I wouldn’t say is super thick.It still has to be like a pancake batter. Send me a picture on my gmail or instagram if you have one.

  • Reply
    March 28, 2021 at 10:31 am

    Tried these today, thank you so much for the recipe! How did you get them so fluffy? I had to add baking powder after the first round because they were just flat disks 🙂 My batter was quite runny. I doubled all quantities from your recipe. With the baking powder (1 tsp) they turned out great. Also added a bit of Swerve halfway through. Such a treat, thank you again ❤️

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