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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
Super delicious! My boyfriend just started AIP and we have tasted some not so great breakfasts. This was a hit despite the gummy texture, Neither of us minded it and they were super filling and didn’t need any Maple. I used honey instead of coconut sugar and it worked out great.
I seriously love these! I made a few subs and since I’m an avid fan of that mochi texture these really made me super happy.
The substitutions I think gave mine more “chew” and made them somehow smell and taste reminiscent of Krispy Kreme doughnuts which was wildly unexpected but deeply appreciated lol!
I used thawed frozen raspberries and a few roasted chestnuts mashed (for texture) to replace the banana and some maple syrup to replace the coconut sugar. I also used a bit of ghee for cooking in my pan.
They were pink too so I’m totally remaking them for valentines day 😀
Thanks so much for this recipe it really is delish.
Totally loved these. I made a few subs and mine turned into these mochi style pancakes that reminded me of Krispy Kreme doughnuts! The smell and taste NOT texture, which I loved!
I used canned coconut milk, subbed mashed banana with raspberries blended with a few chestnuts (for texture), and exchanged the coconut sugar for maple syrup.
I also used a little bit of ghee in my pan to cook them.
They even smell like Krispy Kreme it was so magical. Plus they were pink so I’m totally making them for valentine’s lol.
Thanks so much for this 🙂
Yum, I’m super stoked on these. I’ve been looking for a grain-free egg free pancake and these hit the spot! My batter is ultra thick tho – anyone else?
Hi Michele,
Should I use canned coconut milk or regular? Thanks!
I find it doesn’t matter so mich between canned and homemade, so either is fine.
These were amazing! I agree, not necessarily light and fluffy, more chewy – but taste like a banana fritter, so delicious!
I made these as waffles because I don’t like the gumminess of cassava flour. They were REALLY GOOD! Crispy and Light in the waffle iron! I didn’t have banana but used the applesauce and added 1/3tsp of cinnamon. I’ve been on the elimination phase of AIP for over 6 months now trying to get relief of some issues. Because of that I have not used coconut sugar at all. Today I made an exception and tried these with the 2Tbsp of coconut sugar. These were so very sweet for me but my daughter who is not on the diet thought they were amazing with a pile of fresh berries on top. The banana ones are worth a try if they are anything like these. I am going to try them with only a small amount of honey and substitute the banana for pumpkin. Might be good too. The banana ones are worth a try if they are anything like these.. Soany options now. Thank you Michele. I’ve used many of your recipes to help me through.
Thanks so much for the kind words – so glad you like them!
Hi Michele, I tried this recipe this morning. Unfortunately the pancakes came out greasy, flat and completely tacky on the inside. I live in the Netherlands and the cassava flour used was quite grainy versus the smooth flour like texture of the Tapioca flour. My Organic avocado oil is also dark green. Any thoughts on what went wrong in my attempt to make your light fluffy pancakes? I don’t see an option to include a photo for reference otherwise I would. Thank you for your help!
I’m so sorry they didn’t work out! I believe it’s probably the cassava flour. I swear that stuff is as different as night and day between brands and it just frustrates me to no end that people have issues with it!
Am I missing something?? These were unfortunately terribly gummy…felt like I was eating raw pancakes. I saw comment above about cassava flour brand…what do you recommend?
I recommend Anthony’s brand – I’ve had success with both that and Otto’s, but definitely like Anthony’s best for most of the recipes I’ve made.
Hi Michele! So I tried these this AM and they were also really gummy. I used Terrasoul cassava flour, and I even made your homemade coconut milk to use in the recipe. I used the same dollar-sized recommendation you had too… Do you think it’s the cassava? Should I give Anthony’s a go? People seemed like to Terrasoul and Otto’s more which is why I went that route. I blended for 30s-1 minute in a blender too… not sure if that has to do with it? I’m just starting AIP (today!), so would love to try to perfect this, as yours do look much more fluffy and less gummy, so I’m hopeful! Thanks for your help and for all of the recipes on your website I’m anxious to try! 🙂
PS — what are your thoughts on bacon that include cane sugar and celery powder? I’ve found that celery powder is generally derived from the dried vegetable vs. the seed and that cane sugar is used for curing so it’s OK. Would love to know what you think, especially be a certified AIP coach. Thanks!
Hmm, I’ve had luck with using Otto’s and it not being gummy, but haven’t tried Terrasoul so not sure about that one. I am seriously shocked about how different cassava flour brands act! Such totally different products, which is really unfortunate. I really like Anthony’s since it doesn’t have the taste that the other cassava flour brands seems to have (including Otto’s), Anthony’s seems more neutral to me. Sorry it didn’t work out for you though!
And as for the bacon, it’s fine for exactly the reasons you said. No need to worry about those and instead enjoy some bacon!!
Agreed, it’s so strange, and slightly irritating, how much cassava varies! I’ll have to give Anthony’s a try sometime. I also just found Bob’s Red Mill at the store to give a go. Will report back when I try again!
Thanks for your input on the bacon! Thank goodness, a good treat to have on the weekends. 😊
One more AIP question for ya… Do you know if Waterloo sparkling water is allowed? I’ve seen that La Croix is (via Grazed and Enthused), but I couldn’t find info on Waterloo anywhere. Also wondering about cocoa butter, as I can’t find any solid answer on that either. Thanks so much for your help! Hope you and your loved ones are staying safe and healthy!
Ah, both great questions! I *think* Waterloo is allowed as it’s pretty much the same thing as La Croix, right? And as for cocoa butter, I believe Dr. Ballantyne recommends removing it during the elimination portion as it comes from the cocoa bean.
Yes, I believe Waterloo is the other “cleanest” flavored sparkling water brand out there. They have so many certifications. I’ll dig on their website too but I’m fairly certainly theirs are just naturally essenced too… I don’t trust the name brand stores, at least for AIP, but thought Waterloo might be a go! And thanks for the info on cocoa butter… I will regretfully refrain. 😉