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 lectin-free 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 pancake recipes
You may also want to try our 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
- Gluten-Free German Pancakes Recipe (Low-Carb)
- Lemon-Blueberry Tigernut Flour Pancakes
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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Lectin-Free Pancakes
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 pancakes
Description
Fluffy, sweet, and good for you, these lectin-free pancakes are easy to make and require just a handful of ingredients.
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
- 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 just 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 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.
- 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).
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.
10 Comments
Debra Leopoldi
April 2, 2024 at 9:01 amI agree with several here. The batter was too thick as written. I didn’t buy banana nut flour because I’d so rarely use it so subbed coconut one time and almond another. I like the donut flour texture better but did have to add more coconut milk for a more pourable pancake. Both flours were difficult to turn without breaking so I used two spatulas and that worked. Taste was great though.
Claudia
April 2, 2024 at 12:25 pmHi Debra! I’m glad you found a way to work around this recipe and you loved the pancakes. Banana flour has a special texture and is very absorbing. Hard to replace 1:1 with other flours. The reason you were not able to turn them was probably because the batter was too thin. With these type of pancakes, you want a batter that is a bit more thicker than the usual. Since banana flour is quite hard to find, I made a new recipe for pancakes using tigenut flour, which will be a bit easier to make. Use the search bar and type tigernut pancakes and you will find it. xx -Claudia