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Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries

March 10, 2018 (Last Updated: August 27, 2023)
lectin-free-pancakes

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
These lectin-free pancakes are made with tigernut flour
Lectin-free pancakes with blueberries

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:

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.

The lectin-free pancakes look delicious when served on the plate and ready to be eaten
Lectin-free pancakes with blueberries look amazing

*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

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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.

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8 Comments

  • Reply
    Vilde
    November 9, 2022 at 9:48 am

    I tried these today, and my pancakes are impossible to flip. They only keep breaking and are not sticking together. Any tips?

    • Reply
      Claudia
      November 10, 2022 at 1:36 am

      Hi Vilde, I’m not sure what to say. Although I had this experience with other pancakes, it never happened to me with this recipe. Did you use all the ingredients in the recipe, including the banana flour?

  • Reply
    Patricia
    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 ❤️

  • Reply
    melissa
    April 20, 2018 at 9:07 am

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

    • Reply
      Claudia
      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
    red interior
    April 11, 2018 at 10:37 am

    When someone writes an piece of writing he/she retains the idea
    of a user in his/her brain that how a user can be aware of it.
    So that’s why this article is perfect. Thanks!

  • Reply
    Dmitry
    March 31, 2018 at 4:32 am

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

    • Reply
      Claudia
      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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