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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
Finally got around to making these for tonight’s breakfast-for-dinner meal, and they were delicious! I messed up somehow because my batter looked more like cookie dough, but I put more coconut milk in to thin it and they turned out well. Definitely squishier and less “bready” than gluten-full pancakes, but they did scratch the pancake itch with some maple syrup and berries on top. And I LOVE how easy they are to whip up! Thanks for another awesome AIP recipe, Michele!
Michele these are amazing!!!! Thanks so much for this recipe!!! I have made them at least 5 times now. I prefer the texture of the banana but the milder flavor of the applesauce. Sure – they may not be just like “real” pancakes but I personally really love the mochi-like texture. They make me happy, so thanks!
These were perfect to satisfy my pancake cravings after a while on aip! Yes they are on the gummier side, but after so long without gluten it didn’t bother me or stop me from enjoying them! Thanks for the recipe!
These turned out great! Added a little bit of turmeric. I used a blender as recommended to mix. So good! I’ve tried other AIP pancake recipes. This recipe is so much more like a true pancake consistency than others I have tried. This is definitely the keeper!
These are incredible! Wasn’t expecting the mochi texture but it was a huge plus. Soo good. Can’t wait to make them again!
Theses are super good! I omitted sugar and vanilla. I deducted one star bc they were a bit sour.
Wait, you omit the things that are IN the recipe that would offset any sour taste, then take off a star for them being sour?
Personally, I found them fantastic made according to the recipe. NO sour at all to them.
I find the sourness was diminished when used a homemade coconut milk vs store bought. I am also going to try a batch w/o cream of tartar and/or the vinegar and see if that also makes a difference.
Love how easy it is to make this. This was my first time making AIP pancakes since I was afraid I would not have success. Taste was delicious, however, they came out very gummy in the middle. I even tried cooking longer, making them thinner, even tried throwing them in my air fryer under both “air fry” and “bake”, but it only helped crisp the edges more, and remained gummy. Is baking the AIP way just inevitably going to be gummy? I’ve baked several types of bread, muffins, etc. with Otto’s Cassava, so I just want to know if that is just how Cassava flour bakes.
I’m doing a reset. I started AIP 4 years ago but in the last few months I strayed badly. I needed to get my inflammation back under control. Since I had been eating eggs and gluten free flours I didn’t need an AIP pancake recipe. The first time through the elimination phase, there weren’t any good pancake recipes. This one comes the closest. Still a little gummy fun the lack of eggs but fluffy and wonderful other than that. I recommend applesauce. The banana made mine taste like a banana muffin.
Finally!!! I have been trying various AIP pancake recipes over the last several weeks with sub par results. These are so good!
I made these pancakes a couple of times but the batter is thick. I followed the recipe verbatim. What am I doing wrong or how can I fix to make a thinner batter?
You know, I have no idea why this happens. Maybe can you tell me the brands you’re using? I’ve made this recipe maybe 50 times and never have been able to recreate this issue so I have to wonder if there is a certain brand of flour or something that “sucks up” all the moisture?
Sometimes in baking it’s an elevation thing so it might not be the ingredients but something like where you live.
Amazing!!! I didn’t have cream of tartar but they still came out zuper delicious. Thank you so much
I had the same problem. My cassava flour is ‘fine ground’, so I’m wondering if that caused it to suck up the moisture like Michele mentioned. I ended up using the dough to make sweet pita/tortillas instead. Added turmeric and curry powder and topped with avocado and fish for a little Indian flair. Not the original intent, but still delicious! Before adding the spices I also made a batch and topped them with mashed banana and carob powder, served more like crepes.
I am an AIP newbie and just tried this recipe. Delicious!!! I know some say it was “gummy” but that didn’t bother me. I’m not going to get the same texture without eggs or wheat flour. I loved the banana flavor. I’m looking forward to eating my leftover and to making this again! Oh, I didn’t have any cream or tartar like I thought I did. I read lemon juice is a good substitute so I used a tsp of AIP friendly lemon juice and they still turned out great.