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Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries

lectin-free-pancakes

No-fuss grain-free, healthy and delicious, lectin-free pancakes, is that possible? Yes, I’ve made plenty of variations of these pancakes, and this lectin-free pancake 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, and 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.

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.

Tigernut flour is great for pancakes

I’ve said it before, Tigernut flour is my favorite flour for pancakes. I find it very easy to work with, and it has great taste. I buy mine from Organic Gemini, and I’m not even sure if another company is 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 skip it (you will need to increase the Tigernut flour quantity slightly). 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.

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

More lectin-free pancake recipes

You may also like my other 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 Serves: 2
Prep Time: 10 Cooking Time: 30

Ingredients

  • 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

Instructions

1

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.

2

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

3

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

Notes

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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8 Comments

  • 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.

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

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    So that’s why this article is perfect. Thanks!

  • 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
    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
    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?

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