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 on 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 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, 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.
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.
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Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries
- 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, crused nuts or more fresh fruits, Yacon syrup will work too)
- Optional flavors: cinnamon, lemon or orange zest, pumpkin pie spice.
- Optional adds-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.