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. With this recipe only taking 20 minutes to make and prep these AIP pancakes are the perfect weekend treat.
I first did AIP about 5 year ago. Since doing AIP, I was able to switch to more of a paleo diet by just avoiding dairy and gluten, however a few months ago eggs started bothering me again so I have been avoiding them. With that said, I was dying to come up with an egg free pancake recipe and that is how this recipe came about.
What Do I Need To Make AIP Pancakes?
- 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.
How Do I Make These AIP Pancakes?
- These pancakes are super easy and simple!
- First, place all ingredients in a food processor and blend until smooth. If the mixture appears to be too thick, add a little bit of water.
- Spray a non-stick pan with avocado oil or you AIP cooking oil of choice.
- Add two tablespoons to the pan and flatten the pancake with a spatula.
- Cook the pancakes for 2 minutes on each side on medium heat.
- Continue to do this until you run out of pancake batter.
Can I Save These Pancakes For Later?
- Yes, absolutely! You can store them in the refrigerator in an airtight glass container for up to a week.
Can I Freeze The Pancakes?
- 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.
What Kind Of Toppings Should I Use?
- I love using fresh berries, raspberry jam and AIP whipped cream.
If you like this recipe, you will LOVE my other AIP recipes:
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AIP Pancakes
Servings 6 pancakes
389kcal
Cost $4
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Equipment
- spatula
- blender
Ingredients
For the pancakes:
- 1 cup cassava flour
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 1/3 cup mashed banana canned pumpkin works too
- 1 cup coconut milk
- 1 tsp apple cider vinegar
- 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.
Notes
Quick and easy AIP pancake alternative.
Nutrition Facts
AIP Pancakes
Amount Per Serving (2 mini pancakes)
Calories 389
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 20g125%
Sodium 193mg8%
Potassium 324mg9%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 18g20%
Protein 3g6%
Vitamin A 8IU0%
Vitamin C 4mg5%
Calcium 71mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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