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aip pancakes 2 scaled
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4.45 from 9 votes

AIP Pancakes

Quick and easy AIP pancake alternative.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 6 pancakes
Calories: 389kcal
Author: Allianna Moximchalk
Cost: $4

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

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

Storage: This recipe can last for up to 5 days in an air tight glass container in the refrigerator. 
Nutrition: The nutrition for this recipe is an estimate and the calorie counts is not guaranteed.  It is based on 6 servings.
Servings: This recipe should yield approximately 6 servings.

Nutrition

Serving: 2mini pancakes | Calories: 389kcal | Carbohydrates: 47g | Protein: 3g | Fat: 23g | Saturated Fat: 20g | Sodium: 193mg | Potassium: 324mg | Fiber: 2g | Sugar: 18g | Vitamin A: 8IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 3mg