AIP Banana Pancakes
Fluffy, naturally sweet, and allergy-friendly, these AIP Banana Pancakes are perfect for a comforting breakfast or brunch. Made with nutrient-rich flours and ripe bananas, this recipe is gluten-free, dairy-free, and ideal for those following the Autoimmune Protocol (AIP).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 small pancakes 1x
- Category: Breakfast
- Cuisine: AIP, Paleo
Ingredients
For Pancakes:
- 3/4 cup full-fat coconut milk (additive-free)
- 1 tsp pure vanilla extract
- 1.5 tbsp apple cider vinegar
- 1/2 cup cassava flour
- 3/4 cup tigernut flour
- 1/4 cup tapioca starch
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 large ripe banana (about 1/2 cup mashed)
- Coconut oil for frying
Instructions
Combine all pancake ingredients in a blender in the order listed. Blend briefly until just combined—avoid over-mixing to keep the batter thick and fluffy.
Preheat a non-stick skillet over low-medium heat and coat generously with coconut oil.
Spoon small dollops of batter (about 2.5 inches wide) into the skillet. Cook for about 3 minutes, or until bubbles form and edges look set. Flip gently and cook for another 2–3 minutes until golden brown. Repeat with remaining batter, adding more coconut oil as needed.
Transfer pancakes to a plate and serve immediately. Optional: Top with sliced banana or drizzle with maple syrup.
Notes
Serving Suggestions: Pair with fresh fruit, coconut whipped cream, or a drizzle of maple syrup for extra flavor.
Tips & Tricks: Keep pancakes small to ensure even cooking and easy flipping. Use ripe bananas for natural sweetness. Patience is key—don’t flip too soon!
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 3 days or freeze individually on parchment paper for up to 2 months. Reheat in a skillet over low heat or pop them in the toaster for crispy edges.
Find it online: https://paleo.recipes/aip-banana-pancakes/