Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
lectin-free-pancakes

Lectin-Free Pancakes with Tigernut Flour and Wild Blueberries

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

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
  • 1/41/3 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.