AIP Cassava Flour Pancakes
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 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 picture, mmm mmm mmmm…
The “Chocolate” Sauce
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.
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.
