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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
What brand of cassava flour do you recommend? I used Ottos and it turned out very gummy😩. Thanks!
Oh no! I typically use Anthony’s, but I have used Otto’s too and they turned out ok for me. Did you make them small, silver dollar sized? I do find Otto’s seems to be the “gummiest” of the cassava flour brands I’ve tried.
They stuck like CRAZY, I had to scrape off the pan and then soak and clean the pan and they were just undone gummy with crisp outsides with 1/2 the batter left. Yikes.
Oh wow, sorry to hear that! What type of oil did you use in the pan? And what brand of cassava flour? And you made them small, like silver dollar size (only about 2 inches wide), right?
Mine were super gooey – is it from the cassava flour or I added to much coconut milk? Or are you supposed to use a thinner coconut beverage?? Thanks!
Hmm, it could be from either – you’re correct in using coconut milk though. Did you make them pretty small? Like they should be silver dollar pancakes, about 2-inches wide. I’ve tried these with several brands of cassava flour at that size and they’ve been fine, but if you get much larger they might get gooey.
I too had mine stick after using coconut oil.
So I switched to a griddle and they were perfect.
Love love love this recipe….
I’m going to try doubling this recipe and make waffles.
I am so thankful for Pinterest and all of you who post your recipes.
My husband was just diagnosed with very high blood pressure
And has to stay away from many foods for a hole.
Thankyou for your recipes..
So far I’ve done the pancakes
I made millet porridge not sure if that one was yours.
He liked it I did not.
The pancakes were a hit…..
AAAAH happy man with full belly
Oops darn auto correct.
It was suppose to say stay away from many foods for a while.
haha, a happy man with a full belly is a good thing! Glad you liked the pancakes!
I made a double batch tonight expecting lots of leftovers! It was a huuuuge hit with my husband and 2 sons, 11 and 15. We made strawberry tacos with them, just filling them with sliced strawberries and folding the pancake over and wow!!!
My guys eat a very typical diet, so I’m always really happy when an AIP recipe satisfies the whole family!
THANK YOU for this recipe!!!! 🙏🏻
Nice! I love to hear when people on a typical diet like these things (plus you too 🙂 )! Glad you enjoyed them, but sorry there weren’t a lot of leftovers to make things easier for you later, lol.
These pancakes were so good! I tried them in the blander this time and did notice they had a nicer consistency than the previous method. The flavour is delicious and in our home we have made them savoury and sweet. The savoury version with prosciutto and spinach, fried onions with a splash of olive oil. For the sweet version I made the chocolate sauce and have also topped them with blueberry compote. Delicious! Thanks Michele for all your wonderful recipes !
Oooh, I like your savory pancake version. I need to try that. But so glad you like them Suzy!
My pancakes keep sticking to the pan
It doesn’t seem to work. What am I doing wrong?
What type of pan are you using? And are you using a fat like coconut oil in the pan?
What can you use if you don’t have tapioca starch and cream of tartar? I have to order the tapioca starch because no local stores carry it, NYS really doesn’t have good sources for people that need these items!! It’s frustrating.
I haven’t tried this, but you can try arrowroot powder instead and skip the cream of tartar. Honestly though, I can get a lot of these ingredients in my local stores but choose to order online anyway because it’s typically much cheaper…
I did this! I didn’t have tapioca starch or cream of tartar so I used 1/4 cup arrowroot powder instead. I also put in blueberries on the last batch. Mixed the batter in the blender. All delicious!
Yay! Glad you liked it and that it all worked out well!
Sooo good!! I’ve tried some other AIP pancake recipes, but this has been the best! Hubby approved too! We may try adding a few fresh blueberries or something next time. If you’ve added chocolate back, then some good chocolate chips (we found some organic dairy free chocolate chips) are good…well, my hubby tried that, I’m not reintroducing stuff yet as I just started AIP again (4th times the charm).
Glad you like them! And good luck on this round of AIP!