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These AIP Pancakes made with cassava flour are a delicious and luxurious addition to your morning. When you're looking for that special weekend AIP breakfast treat, these whip up quickly and easily!
When I did the AIP Diet (Autoimmune Paleo Protocol) the first time in 2014 I don't think there WERE such things as AIP pancakes. At least that I was aware of.
It was kind of the dark ages back then.
Now though, AIP pancakes are a lot more common and they're made from all kinds of stuff – coconut flour, tigernut flour, bananas, plantains, you name it.
It's a fun time to be eating AIP as a result!
Table of contents
This post was updated on Feb 13, 2021.
This is an excerpt froom the whole tutorial video. Want to watch the whole video? You can see it on YouTube here- AIP Pancakes.
My AIP pancake recipe
When I had to do AIP again after a major Hashimoto's flare in 2018 I decided I needed a good recipe to use, so I came up with this one I share below.
It's gone through a few iterations as I've learned more and more about using AIP ingredients and techniques, and I'm pretty proud of the result!
They're as fluffy as egg-free, cassava flour-based pancakes can be and make me oh so happy 🙂
Note: Cassava flour does have a tendency to be a bit gummy, but as long as you make these silver dollar-sized (about 2-inches wide) and not plate-sized you should be fine.
And when you add the “chocolate” sauce as shown in the pictures, mmm mmm mmmm…. treat heaven!!
(Not familiar with Cassava Flour? Learn about it in The Ultimate Guide to AIP Flours)
How to Make these AIP Pancakes
Originally my recipe instructions were simply to mix the ingredients in a bowl and then cook in a pan, but I discovered by a happy accident recently that making these in a blender makes them even fluffier!
So you could do either way, but they seem to come out much flatter via the bowl method.
Either way you do it, mix the ingredients for the pancakes first before stirring in any additions like blueberries.
Then simply heat a pan (nonstick or cast-iron work best) over medium heat and then add a small amount of fat, like coconut or avocado oil to the pan, then add about 1-2 spoonfuls of batter per pancake into the pan. They will be small, silver dollar-sized pancakes, about 2-inches wide.
Cook 3 minutes, then flip and cook for an additional 3 minutes.
Freezing the Pancakes
You can also freeze these pancakes for later as they freeze beautifully.
I recommend laying them flat, not touching on a baking sheet or dish and then freezing for at least 4 hours. Then you can transfer them to a freezer-safe container.
Doing it this way ensures that the pancakes won't all freeze in one large frozen block and you'll be able to take out just what you need.
Thaw them either by leaving them in the fridge overnight or quickly from frozen by heating them in a microwave, toaster oven, oven, or in a pan on the stove.
The “Chocolate” Sauce
Of course, I must mention how to make this “Chocolate” Sauce if you really want to make these pancakes into a super special weekend treat.
All you need to do is add 1/2 cup of your favorite dairy-free milk (coconut milk or tigernut milk if on AIP), 2 tbsp of carob powder (cocoa if not on AIP), 2 tbsp maple syrup, 1 tsp arrowroot powder, and a pinch sea salt in a small saucepan.
Just whisk it all together and then heat over medium heat for 4 minutes, whisking occasionally.
You can store it for up to 5 days in the fridge, but it may get a “skin” on top. Just remove that and stir.
I also topped these pancakes with my AIP “Chocolate” Tigernut Granola and some fresh berries as well.
Adding Spinach to the Pancakes
Another fun variation is to make these as spinach pancakes! They taste the same, yet it's a great way to sneak in an extra serving of veggies and some fun color.
Literally the only difference is that you add a handful or two of baby spinach to the blender before blending.
Want More AIP Breakfast Recipes?
10 MORE delicious AIP Breakfast Ideas
AIP Waffles – Crispy bites of yum!
AIP Pumpkin Pie Coconut Parfaits – a fun portable make-ahead breakfast option
Lemon AIP Scones – sink your teeth into these amazing baked goods
AIP Breakfast eCookbook – 61+ AIP Breakfast recipes and ideas!
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
AIP Cassava Flour Pancakes Recipe
If you make these pancakes, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
AIP Cassava Flour Pancakes
Ingredients
- 1 cup Cassava Flour
- 1/4 cup Tapioca Starch
- 1 tsp Cream of Tartar
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1 + 1/8 cup Coconut Milk (or use tigernut milk or banana milk)
- 1/3 cup Banana (mashed (about 1 small) (can also use applesauce instead))
- 1.5 tbsp Apple Cider Vinegar
- 2 tbsp Coconut Sugar or Maple Sugar
- 1 tsp Vanilla Extract
- Coconut or Avocado oil for the pan
Instructions
- Mix all of the ingredients in blender (preferred method for fluffy pancakes) or in a large bowl and mix until smooth. Go for at least 30 seconds in the blender.
- Heat a skillet over medium heat. Add a small amount (about a tablespoon) of coconut or avocado oil to the pan, melt if necessary, and then swirl around to cover.
- Spoon 1-2 large spoonfuls (approx 2-3 tbs) of batter into the pan to form a pancake, and repeat until you run out of space. (These will be small, silver dollar sized pancakes, about 2 inches wide)
- Cook for 3 minutes and then flip and cook for 3 minutes more.
Notes
Love these pancakes! I am curious about the nutritional content, in particular the protein amount. Any thoughts on this would be great!
This is the best testing pancake recipe that I have tried since I gave up grains. First batch came out a little gummy but the flavor is definitely worth the effort to troubleshoot the recipe for texture. Amazing, thank you.
Just made these this morning!
I made them almost according to the recipe. However, I had no cream of tartar so left it out. I also had no tapioca so I substituted it with arrowroot but with slightly less due to the gastrointestinal issues it can cause. Then I tweaked it just a tad with adding some ground cinnamon, cloves, and ginger at the end. I made these with a banana since I was craving banana pancakes 🥞 🙂
Like you and others have said they have a bit of a gummy texture. Personally, they hit the spot for me and will be getting some tapioca just for these. Easier on the gut 😉
Thank you for the time you spent to get these just right so the rest of us don’t!💕
Whoa! These are fantastic and I’ve tried a lot of pancake recipes. I made them exactly as the recipe stated and they were light, fluffy, the exterior crisped up slightly, they browned. They are perfect!! Thank you for sharing!
I have been craving carb-y, chewy something and found this recipe today. Nothing could have hit the spot as well as these did! Thank you for the recipe!