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.
This 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.
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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!
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. 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
Equipment Needed
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.
Storage Instructions
- 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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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.
Erica Hagan says
I’m not really sure what happened but I followed the recipe exaclty and it was a super thick paste. I had to add a lot of water to make it pourable and they ended up being rubbery.
Allianna Moximchalk says
HI! Did you keep the pancakes small?
Karen Perrine says
Delicious flavor! Very close to “real” pancakes.
Allianna Moximchalk says
I am so glad you liked them Karen!
Nicki says
These were delicious! So simple to make. I also loved the other options to replace the banana. I was out of bananas and replaced with pumpkin, perfect! I topped with coconut butter & maple syrup!
Allianna Moximchalk says
This makes me so happy to hear! I am so glad you enjoyed them 🙂
Meg says
Don’t know what went wrong. Followed the recipe exactly and used a tablespoon to put the batter in the pan. They looked like they were cooking well and turned a nice golden brown, but when I cut them they were like rubber in the middle. Tired of spending money for ingredients and the recipes fail.
Allianna Moximchalk says
Oh no I am so sorry this happened Meg. Cassava flour definitely has a different consistency. I am wondering if they cooked long enough?
Amie says
I love these pancakes! I have tried them with both banana and pumpkin, both are delicious. Thank you. They are my favourite paleo pancakes.
Allianna Moximchalk says
You are so welcome! I am glad you liked them!
debbie says
These pancakes are the best! Thank you so much
Allianna Moximchalk says
I am so glad you like them Debbie!
Pat says
How much pumpkin purée do you use if not using bananas?
Allianna Moximchalk says
3/4 cup!
Traci says
What type of coconut milk do you use? Is it the thicker canned milk, or the thinner refrigerated type? Thanks.
Allianna Moximchalk says
I like the Trader Joe’s canned brand!
Selina Tomasich says
hi! I sse ACV in the photo but not in the recipe notes.. how much should be added?
Allianna Moximchalk says
HI! We updated the recipe, the updated recipe is in the recipe card 🙂 I just have not updated the photo.
Mary Nguyen says
These look delicious. Just want to clarify- photo shows baking soda but written recipe says baking powder
Allianna Moximchalk says
baking soda 🙂 thanks for clarifying
Lori says
These are really good and simple to make! Great AIP breakfast
Allianna Moximchalk says
Thanks!
Yvonne Baranyai says
I am following an AIP diet so these are perfect! If you could add more notes on the consistency we are looking for (as cassava flours vary) maybe with a photo? I tried two batches – think the ones with more water took longer to cook? I used coconut sugar nectar syrup so super caramel flavours with the banana!
Allianna Moximchalk says
Yes! The consistency is different than any other kind of flour. It is a lot more dense.
Amanda says
How much pumpkin puree do you use?