AIP Pancakes!! A fluffy, delicious, & easy breakfast treat for the Autoimmune Protocol

coconut flour

🥗Healthier: almond flour

💰Cheaper: cassava flour

Almond flour provides a similar texture and flavor.

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + coconut extract

Almond milk is lower in calories and easier to find.

To a blender or bowl, add 1 cup of cassava flour, 1/4 cup of tapioca starch, 1 teaspoon of cream of tartar, 1/2 teaspoon of baking soda, 1/4 teaspoon of sea salt, 1 and 1/8 cup of coconut milk, 1/3 cup of mashed banana, 1 and 1/2 tablespoons of apple cider vinegar, 2 tablespoons of coconut sugar, and 1 teaspoon of vanilla extract.

Blend until smooth for about 30 seconds, scraping down the sides if necessary.

If desired, add 2 handfuls of baby spinach to the blender before blending for hidden veggies.

Melt about 1 tablespoon of coconut oil or avocado oil in a pan over medium heat.

Add about 1 to 2 spoonfuls of batter into the pan to form small pancakes, about 2 inches in size.

Cook pancakes for about 3 minutes on one side, then flip them when they are ready.

If the pan is dry, add more oil as needed between batches.

Repeat the cooking process until all batter is used, yielding about 8 pancakes.

For toppings, add maple syrup, berries, or a chocolate sauce made from 1/2 cup coconut or tiger nut milk, 2 tablespoons carob powder, 2 tablespoons maple syrup or honey, 1 teaspoon arrowroot powder, and a pinch of sea salt, whisked together in a saucepan over medium heat for about 4 minutes until thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens