AIP Cassava Flour Pancakes
Servings: 8 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 pancakes whip up quickly and easily!
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
Optional: Add 1-2 handfuls of baby spinach to the blender before mixing to make these green pancakes!
Make Ahead: 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. 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.
**This recipe was updated on Feb 18, 2020 to reflect improvements I've made on the recipe over the last few weeks.
Did you make this recipe?Leave a comment below or share a photo on Instagram and tag me @thrivingautoimmune !