Gluten and Lectin Free Pancakes


A Delightfully New Alternative For A Healthy Breakfast

These moist Gluten and Lectin Free Pancakes are dairy free and eggless. These delicious sorghum and coconut flour based pancakes are the new gut health wonders. Eat these and feel your bloated stomach disappear. This is part of the lectin free diet pushing it one step pass gluten free. This recipe combination is part of the beginning process of a anti inflammatory diet that builds the immune system and helps jumpstart our bodies back into proper intestinal health. These types of foods help repair and leap us back into wellness. It is hard to believe something this good can be so good for you.

Gluten And Lectin Free Pancakes. Photo by Spicy Saucy Vegan

A Little History On Sorghum Grain

Sorghum is not a common grain that is heard about or passed around the table in America, but it has been around since 8,000 B.C. It originated in certain parts of Africa and spread to India, China and eventually into Australia and is currently the fifth most important crop grown in the entire world. Hard to believe when we just started hearing about this amazing grain. Although, the shocker is that it’s the third most important crop in the United States, harvesting around 6 million acres in 2021.

One of the largest reasons we have never heard of sorghum is because this ancient grain is largely used for feeding livestock. It is mostly used as a popular food grain in Asian and Africa. Being that it is a non-GMO and gluten free it is a welcoming grain for gluten sensitive people and who have celiac disease. Plus a super grain in helping lower blood sugar levels and low in histamines. Even more reasons to eat this sweet tasting flour.

With this being the next world super food it is next in line for consideration for climate control. It can be grown with less water and fertilizer. It’s a known survivor because of it’s long roots can withstand drought and hot weather. Making this a sought after grain for sustainable farming operations.

This is a photo of a black plate filled with three gluten and lectin free pancakes topped with walnuts.
Gluten And Lectin Free Pancakes. Photo by Spicy Saucy Vegan

How To Use Sorghum

Sorghum comes in a variety of forms and is extremely versatile. It comes in a whole grain that can be cooked on a stove top in a pot of water, pressure cooked or slow cooked. It is also popped like popcorn or used as a granola. As a flour you can use is as you would most flours although, it needs a binder such as gar gum, corn starch, arrowroot, tapioca, and vegetarians us eggs. One of the most favorites is sorghum syrup in a sweet liquid form.

So you see it is taking the market and it has many nutritional values. I recommend looking up more about this delicious semi-sweet tasting grain. This is why I love it in this pancake recipe that I am making here today.

This is a photo of a stack of gluten and lectin free pancakes on a black plate with walnuts on top.
Gluten And Lectin Free Pancakes. Photo by Spicy Saucy Vegan

How To Make Gluten And Lectin Free Pancakes

The first trick to helping these pancakes stick together in this recipe is creating the flaxseed egg. This recipe takes 1/4 cup of flaxseed. Thats equal to 4 tablespoons. Mix that together with the hot water in a small large. Set it aside and let it sit for 5 minutes or until it is congealed.

In another large bowl combine all of the dry ingredients. Whisk it all together very well. Then add the flaxseed mixture, coconut oil, coconut milk and vanilla extract.

The batter will be really thick and you will think it can’t be this thick but it is. Remember it has no natural gluten so all the arrowroot powder and flaxseed makes it bulky. This is good!

This is a photo of a bowl of gluten and lectin free pancake batter and a hot skillet cooking a pancake and a white plate with one cooked pancake in it.
Gluten And Lectin Free Pancakes. Photo by Spicy Saucy Vegan

Pour about 1/3 of a cup into a hot skillet. Press it out until it is about 3/4 to a 1/2 of an inch thick and about 5 inches wide or less. Cook until the edges are light brown and flip and cook on the other side until light brown.

This is a photo of a stack of three pancakes on a white plate.
Gluten And lectin Free Pancakes. Photo by Spicy Saucy Vegan

These pancakes take a little longer to cook then regular pancakes. Just keep an eye on them.

Reheating And Cooking Extra Pancake Batter The Next Day

This Gluten And Lectin Free Pancake batter gets very thick the next day after it is in the refrigerator. Most of this is because of the coconut oil in the recipe. (But! If you are using olive oil it won’t be so thick.) The oil starts to get hard again. So just take the batter out of the refrigerator and let it get warm under the light of the stove top or take out ahead of time to get more at a room temperature. It will be easier to spread in the skillet this way.

This is a photo of gluten and lectin free pancake batter in a large bowl with a wooden spoon and one pancake cooking in a skillet on a gas stove.
Gluten And lectin Free Pancakes. Photo by Spicy Saucy Vegan

Be patient with the batter because it is still cool. The pancakes will take a little longer to cook.

I hope you like this recipe as much as we do. Enjoy!

More Recipes You May Like and Checkout My List In Categories Above For Gluten Free Recipes:

Gluten-Free Protein Brownies

Gluten-Free Mexican Cornbread

Vegan Chocolate Waffles

Vegan Banana Oat Buckwheat Pancakes

Vegan Lemon Loaf

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This is a photo of gluten and lectin free pancakes on a black dish topped with walnuts.

Gluten and Lectin Free Pancakes

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  • Author: Spicy Saucy Vegan
  • Prep Time: 7minutes
  • Cook Time: about 3 minutes on each side
  • Total Time: 12 minutes
  • Yield: 10 1x
  • Category: Breakfast/Lunch
  • Method: Stove Top
  • Cuisine: American
  • Diet: Gluten Free


These Gluten And Lectin Free Pancakes are moist and delicious. It’s hard to believe they are eggless and dairy free as well. Make these pancakes with coconut oil or olive oil or applesauce. Making these pancakes perfect for a variety of diets. This recipe makes a large batch. It serves 10, 5 inch pancakes. Enjoy!


Units Scale

Gluten And Lectin Free Pancakes

  • 1/4 cup of ground Flax Meal
  • 1/2 cup Hot Water
  • 2 cups of Sorghum Flour
  • 2/3 cup Coconut Flour
  • 1/4 cup Arrowroot Powder
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Vanilla Extract
  • 1/2 tsp Sea Salt
  • 3 cups of Coconut Milk
  • 1/4 cup of Melted Coconut Oil or Extra Virgin Olive Oil or Applesauce


Gluten And Lectin Free Pancakes

  1. In a large mixing bowl combine the ground flax meal with the hot water. Let congeal for about 5 minutes.
  2. In a large mixing bowl mix together all the dry ingredients. Set aside.
  3. Add the coconut milk and choice of oil or applesauce to the flax meal mixture. 
  4. Add the wet mixture into the dry bowl of mixture and with a large wooden spoon mix it together well. 
  5. Heat a large skillet on medium heat and let it get hot for about a minute. ( I like American made Lodge Cast Iron Skillets for cooking pancakes) Add your choice of oil (olive oil or melted coconut oil) to the skillet.
  6. Add about 1/3 of a cup to the hot skillet and form it into a round pancake. The batter will be thick and it is supposed to be, so it will not run smooth into a circle like normal batter with gluten.
  7. Cook the pancake until it is lightly brown around the edges. It will take a couple of minutes on each side. If they are still gooey in the center then cook them longer. I find that these pancakes take a little longer to cook then regular pancakes. 
  8. Flit and repeat.
  9. To truly keep these lectin free don’t use vegan or dairy butter on these cakes. Use melted coconut oil. It taste delicious. 
  10. Enjoy! 

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