Self-care/love can sometimes mean you just want to indulge and eat some AIP Pancakes & syrup.
When you are following the autoimmune protocol, making pancakes can be a little trickier.
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Self-care and self-love are part of the healing journey. Make time for it…even if it’s mid-week!
Don’t you always feel somewhat accomplished when you have reached Wednesday? I know, I do.
You’re that much closer to the weekend and having ample time to relax. Maybe that’s not always true, but I really try to make lots of time to relax and recharge during the weekend. And eat these AIP Pancakes.
I have eaten a lot of AIP Pancakes. Mostly ones made from bananas or plantains.
I decided to try and combine my favourite flours and bananas in this recipe. It isn’t quite perfect yet, but it’s getting there.
I thought I would share it with you in the mean time and hopefully one day I will be able to make the perfect AIP pancake. You gotta have dreams right?
So here is my AIP pancake recipe, feel free to add in carob chips or blueberries or regular chocolate chips if you can tolerate them.
The key to not burning these is lots of coconut oil and low heat. Be patient!
So basically start making these 30 minutes before you actually intend to eat them so that you won’t get impatient and pull them off the stove too quickly!
My other two keys to these pancakes are the tigernut flour for a scrumptious texture, and arrowroot starch for lift, fluff, and a gentle crispness around the edges. YUM!
XO Meagen Ashley
PS- You have full permission to eat pancakes for dinner tonight AND you can even wear your pyjamas!
Want more AIP breakfast ideas?
My veggie-ful Breakfast Muffins are out of this world delicious, and this Breakfast Casserole will have you set with breaky for the week!
AIP Pancakes
Ingredients
- 1/2 cup tiger nut flour
- 1/4 cup coconut flour
- 1/4 cup arrowroot powder
- 1 cup coconut milk
- 2 medium bananas one yellow, one green
- 1 tbsp honey
- 1 tbsp gelatin
- 2 tbsp coconut oil for frying
- 1 tbsp maple syrup or honey for topping
Instructions
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Add all of the ingredients, except the coconut oil, to a blender or food processor. Blend until a smooth batter forms. Fold in blueberries or carob chips if desired.
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Melt the coconut oil over low heat in a large frying pan. Spoon a heaping tbsp of batter for each pancake onto the pan and smooth the batter with the back of a wet spoon or spatula.
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Cook on low for 6-7 per side. Flip carefully using a thin spatula.
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Serve warm with maple syrup or honey.
Recipe Notes
These can be kept in the fridge for 3-4 days or frozen for up to 3 months. Reheat on low in a toaster oven.
Sprinkle with cinnamon and whipped coconut cream for some extra flavor!
7 Comments
Looks yummy!
Thanks so much!! ?
I’ve made these twice now and they don’t look like yours. They look like real pancakes except they don’t fully cook in the middle. The first time i used one ripe and one not ripe banana and felt the banana was overpowering. The second time i used one semi ripe banana and the banana was still overpowering – is there a substitution for the banana? or is this just for flavor? I think if I can cook them slower they’ll be almost perfect though!
Hi, I haven’t tried any substitutions, although I think you could try using plantains instead for less of a banana flavor! 1 ripe and 1 green would probably work. Yes with all AIP pancake recipes I find that you have to cook them very slowly! Thanks for reaching out!
I recently modified one of my Paleo Pancake recipes to AIP. The batter and the outcome is very similar to these and they seemed “dough-y” the first day, but after sitting in the fridge overnight and then reheating the next day, they were much less doughy thanks to the coconut flour “drying out” somewhat in the cold fridge.
Thanks for the recipe author! 🙂
Hi Sarah, glad you found some success with the pancakes!
The flavor is just banana! But you could try plantains instead!