These AIP Pancakes are everything pancakes should be: soft and fluffy! The combination of banana with a little bit of maple syrup adds the perfect amount of sweetness. There are different additions you can make into the batter such as blueberries to change up the recipe each time you make it as well. With this recipe only taking 20 minutes to make and prepare these AIP pancakes are the perfect weekend treat without breaking your AIP diet.
These healthy pancakes would be a great weekend breakfast to make with your family! Let the little ones get involved for some early morning fun or to surprise someone with breakfast in bed. If you want to change up your usual toppings, you could top your pancakes with my blueberry maple jam or Seedless Raspberry Jam to add additional variety to you breakfast! I love to pair this dish wish a side of fruit as well, such as my easy winter fruit salad. It add additional freshness to your breakfast plate.
I have developed numerous AIP diet friendly recipes. Some of my favorite are: bacon wrapped chicken bites, vegan peach cobbler, gluten free pesto meatballs, vegan Reese’s, and tigernut cookies.
Jump to:
Why You Will Love This Recipe
- This recipe is super easy and simple to make with start to finish taking 20 minutes.
- Kids will love this recipe! Make it even better by adding some dairy free chocolate chips!
- This recipe is great for a weekend morning pancake breakfast.
- These pancakes are naturally gluten free, dairy free, soy free, nut free, and autoimmune protocol friendly.
- This recipe is great for meal prep so that you are prepared for busy mornings!
- I love making this recipe with my Raspberry Paleo Jam!
Ingredients
- Cassava flour-Cassava flour is the closest flour to wheat flour. It is sticky and has a similar texture, however not all brands are created equally. That is why I only use Otto’s Cassava Flour. This recipe has only been tested with Otto’s brand of cassava flour therefore I do not suggest using another brand.
- Tapioca flour-Tapioca flour is a great thickening agent in paleo cooking. Think of it as similar to corn starch.
- Baking soda-Baking soda will help these pancakes stay fluffy!
- Banana-Banana will help keep these pancakes moist, you can substitute for canned pumpkin if desired.
- Apple cider vinegar-ACV is a good texture enhancer.
- Maple syrup-Maple syrup is my sweetener of choice when it comes to AIP baking.
- Coconut milk-Coconut milk will help keep these pancakes moist.
- Water-Water will help prevent the pancakes from getting too thick.
See the recipe card below for a full list of ingredients and measurements.
Substitutions And Variations
- You can change up the toppings and sides for this recipe to change the flavor combinations. Take note of what combinations you do and don’t like so that the next time you have a variety of AIP pancake recipes.
- By pairing this recipe with something salty like bacon, you can have both sweet and savory in the same meal!
This recipe has not been tested with any other substitutions or variations. If you try something else out, please let me know how it turns out in the comments below!
Step By Step Instructions
Expert Tips
- Tip #1: The best way to know that the pancakes are ready to be flipped other than a 2 minute timer is to look for the bubbles in the batter.
- Tip #2: Make sure that the batter mixes thoroughly by scrapping down the sides of the food processor.
- Tip #3: Re-spray the non-stick pan with cooking oil each time you put new batter into the pan to prevent sticking.
Recipe FAQ
Yes! You can store them in the refrigerator in an airtight glass container for up to 5 days.
Yes! I suggest freezing them in a single layer on a baking sheet for 2 or so hours, then stacking them in a glass container with wax paper between each layer.
I love using fresh berries, homemade AIP jams, and AIP whipped cream.
These would pair great with other jams such as my blueberry maple jam or having fresh juice on the side such as my carrot apple ginger juice. You could also pair this with my AIP Breakfast Muffins with Bacon and Apples.
Other AIP Breakfast Recipes You Will Love
Are you interested in a list of my go to healthy alternatives?
Download your FREE guide below
AIP Pancakes
Equipment
- spatula
- blender
Ingredients
For the pancakes:
- 1 cup cassava flour
- 1/3 cup tapioca flour
- 1 tsp baking powder
- 2 whole mashed banana canned sweet potato or pumpkin works too
- 1 cup coconut milk
- 1 tsp vanilla extract alcohol free
- 1 tsp cinnamon
- 1/4 cup pure maple syrup
- 1/4 cup water purified
- 1 tsp avocado oil to oil pan
For the coconut whipped cream: optional
- 1 cup coconut cream
- 1/4 cup maple syrup
Instructions
For the pancakes:
- Place all ingredients in a food processor and mix until mixture forms. If the mixture is too thick, add 1 tbsp of water until desired consistency forms. Heat up a non-stick pan to medium heat and add avocado oil to the pan. Add one tablespoon of the pancake mixture to the pan to form one pancake (DO NOT ADD MORE THAN 1 tbsp OR IT WILL CRUMBLE). Cook for two minutes, then flip with a spatula. Do this until you are done with the batter.
For the coconut cream:
- Using a handheld mixer, mix the whip cream and maple syrup until a whip forms. Add optional berries or jam on top to garnish.
Doug says
Tried this recipe yesterday and its a great alternative to our usual pumpkin based recipe for all the things free pancakes. I swapped the coconut milk for unsweetened almond milk and that worked quite well. Went 2 Tbsp of batter per and no issues with cracking or flipping. I did find myself reapplying oil to my griddle multiple times to keep them from sticking but that might be my griddle vs the recipe. Will definitely use again. Flavor was great.
Maria says
When you say coconut milk, does that mean half of the coconut water in the can and half of the cream? Or does it just refer to the watery portion?
Also, would you be so kind as to clarify whether you used baking soda or your homemade baking powder in this recipe? I’ve read all the comments, and it’s still not clear to me. Baking soda and baking powder are not interchangeable at a ratio of 1:1, and I really don’t want to mess up this recipe. I’m low-income and can’t afford to throw anything away even if it doesn’t turn out. Thanks so much for your help!
HI! It is baking soda. For the coconut milk-half the coconut water part and have of the cream. I hope that helps!
Laura says
Hi the ingredient image shows sea salt but the list does not. Can you please assist?
You can add a pinch for taste if you would like!