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.
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!
- This recipe is great for a weekend morning 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!
- 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. This recipe has only been tested with Otto’s 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.
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
- 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.
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.
- This recipe can last up to 5 days in the refrigerator in an air tight container.
Other AIP Breakfast Recipes You Will Love
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For the pancakes:
For the coconut whipped cream: optional
- 1 cup coconut cream
- 1/4 cup maple syrup
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.