RECIPE: AIP Banana Bread Pancakes

I have been trying to make a good AIP pancake now for months. I’m talking since way back in September. And when I say ‘good’ I mean so good that Willow doesn’t even miss the chocolate chips. When I presented this trial to her a couple of weeks ago, she hesitated to take a bite, but when she did, her face lit up. After three pancakes worth, she said, “these are my favorite! Can you keep making them??” YAY!! I finally did it! And the best part was that she didn’t even ask where the chocolate chips were, she just kept eating.

AIP Banana Bread Pancakes
In past trials, I’ve thrown in chocolate chips to make up for the gummy or mushy center…or to cover up the strange aftertaste. Thus defeating the purpose of AIP! After adjusting a few key ingredients, there is no need for masking flavors and I actually prefer these without maple syrup to keep the sweetness level lower…but I totally add a TON of extra cinnamon on top!

Every time we make these, our house smells like freshly baked banana bread for the rest of the day. It’s wonderful!

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AIP Banana Bread Pancakes
AIP BANANA BREAD PANCAKES

{grain-free, dairy-free, soy-free, gluten-free, refined sugar-free, vegan}

Makes 7-8 small pancakes

What you need:

  • 1 cup tigernut flour
  • 1/4 cup tapioca flour
  • 1 Tablespoon coconut sugar (optional)
  • 1/4 teaspoon baking soda*
  • 1/2 teaspoon cream of tartar*
  • 1/2 teaspoon Ceylon cinnamon
  • pinch Himalayan salt
  • 1/2 cup mashed banana
  • 1/2 cup gum-free coconut milk
  • 1 teaspoon apple cider vinegar

*The combination of baking soda + cream of tartar is to replicate baking powder. Being on an AIP diet means staying away from commercial baking powders as they tend to contain cornstarch. If you’re not following an AIP diet, use 1 teaspoon of baking powder instead of the baking soda + cream of tartar.

How to:

  1. Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
  2. In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
  3. Next, stir in the mashed banana and coconut milk. Finally, add in the apple cider vinegar and stir until just combined. This batter will be very thick.
  4. Add about a teaspoon of coconut oil to your hot pan and scoop small amounts of pancake batter into the pan and smooth it out into a circle with the back of a spoon. I personally like to use an ice cream scooper to make pancakes. With this specific recipe, I fill the scoop halfway because I find that they’re easier to flip when smaller.
  5. Allow to cook for 3 minutes, flip, and cook for another 3 minutes. Unlike usual pancakes, these do not bubble up or get super dry edges to indicate when it’s time to flip. Depending on what pan you use, you might have to add more oil.
  6. Enjoy with maple syrup, fresh fruit, and extra cinnamon!

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AIP Banana Bread Pancakes

Let me know if you give this recipe a try! Either come back and leave me some feedback or tag me on Instagram @be.sol.ful

Thanks for stopping by!

21 thoughts

    1. It’s always lovely to hear from you!!! I feel like the last time I took a little break from here, I came back with pancakes! Haha!! Isn’t tigernut flour the best?? I wish the bags were bigger 😉 I hope you’re doing well, my dear! p.s. – I sent you a little email the other day…hope you got it! ❤

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  1. Yes! Yes! Woohoo! Yippee ki yay! YES!!!!!!!! Maybe that’s why all my AIP pancake attempts over here have been half hearted, subconsciously I knew you’d nail it soon so I was just waiting for the glorious day 🙂 Ahh Mandy you just made me so happy, I have craving pancakes or waffles like crazy all week (even attempted those plantain ones again yesterday–still nope) and here they are. And I have all the ingredients. Because if Willow loves them then from past experience I will love them. And no chocolate chips necessary means more chocolate chips for later 😀 I’m curious as to whether pumpkin would work instead of the banana (although I know totally defeats the title lol) because I still haven’t been doing much banana. But it’s so little probably won’t matter. Anywho, will be trying these VERY soon!! Thank you <33

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    1. I’m laughing so hard!!!! Hahaha!! Yay!!! I literally did a happy dance when I finally nailed this – you know how long and how much I struggled with this! 🙂 So funny you should mention the plantain pancakes…I made some today for my family and I didn’t get to the plantains quick enough – they ripened a bit too much (more yellow than green) and they were waaaaay too sweet and the flavor was just awful. My tummy hurt! I’m also laughing because you asked about substituting pumpkin! That’s actually what I used in all of my first trials! I really loved it that way, but miss picky pants took a bite and said, “I don’t like it, Mom.” Even when I added chocolate chips to hers! The texture is a little different though with the pumpkin – maybe a bit mushy??? Whatever you do, don’t use applesauce – I tried that and they were an epic fail! I remembered you and bananas haven’t been the best of friends these days and I tried so hard to get a banana-free pancake recipe up, but I’m still trying other ideas! Let me know if you do make these – I hope you like them as much as we do! xoxoxoxo <3<3

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  2. These look sooo good and fluffy Mandy! Even better that Willow loved them, yay!! Getting the seal of approval from our kid is the best part of recipe creating, because they are so brutally honest, hahaha! I wish, wish I liked bananas so I could make these!! Even Olivia doesn’t like bananas, unfortunately…maybe with chocolate chips she would though. It’s weird because she used to like bananas but now won’t eat them because they are “too mushy”, lol! Anyways, I know how hard it is to nail a vegan pancake recipe. I remember the first time I nailed my gluten-free ones and it was literally life changing. I was a pancake-making master before I became vegan, but oh boy, was it a whole other world when not using eggs! Thank God there is ways to succeed at it because there is nothing worse than mushy uncooked middles in pancakes, gag! These are so thick and fluffy, just like pancakes should be! You nailed it girl!!

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    1. Hehe!!! Thank you, Alison!! I saw an email come through from you and your AIP waffles!! Yum!! I’ve been on vacation and service has been super spotty, so I’m late in reading everything. A waffle iron has officially been moved to the top of my “must get” list 🙂

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  3. Thank you for such an amazing recipe! These are my new favorite AIP pancakes. I left out the coconut sugar because I thought it would be sweet enough with the banana and the maple syrup I was going to use, and for my tastes I was right. Didn’t miss it at all.

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    1. Awww!!! Yay!! I am so happy to hear that you enjoyed these pancakes!! And I’m right there with you as far as omitting the coconut sugar – the banana and maple syrup makes it plenty sweet for me 🙂 Happy holidays to you!!

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      1. I was making this once again today, and I just noticed that the ingredient list mentions apple cider, and then the directions are telling you to add the apple cider vinegar. My brain must have originally read the recipe with the word vinegar in it, since that’s what I used. But I wanted to mention that it probably should be fixed in the ingredient list, or in the directions if it really should have been apple cider.

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      2. Hello!!! Thank you so much for bringing this to my attention!! I think everyone else’s brain did the same thing and automatically inserted the word vinegar! So, yes, it is supposed to be ACV! Just fixed that in the ingredient list. Thank you, again! Hope you’re having a great weekend ☺️

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  4. These are amazing! I started AIP at the end of Novemeber which means I am missing out on the holiday season. These are a game changer. I made these for christmas breakfast and I had the kids try it…my 14 year old asked for more.

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    1. Yay!!! This makes me SO happy!!! AIP was so hard for me during the holiday season – so I feel ya! I hope you had a wonderful Christmas ❤️ and thank you for giving this recipe a try! Wishing you all the best in the upcoming new year!

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  5. I tried these, minus the sugar and I didn’t have tiger nut flour. I used coconut flour instead! When you said thick, I didn’t realize it would be that thick, so added more coconut milk to it! Hmmm………..not sure if I like it but lots of maple syrup on them was a little easier to swallow!

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    1. Sorry to hear these didn’t work out for you…sadly, coconut flour is a very tricky AND SUPER absorbent flour and should never serve as a replacement for another flour as it will drastically change the results. If you ever give this recipe another go, as written, let me know!

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    1. Hello!! Thank you ☺️ You don’t need to use a nonstick pan – I’ve made them on a cast iron skillet and a regular old pan, but a little coconut oil is definitely necessary to prevent sticking. Let me know if you give them a try!

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  6. These tasted sooooo wonderful! I am struggling finding AIP approved foods that my 5 and 2 yr old will eat, but this was a definite winner! Have you tried to freeze and reheat? We are headed to the beach and I’m trying to meal prep ahaead of time…so that we actually have time to play on the beach :).

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    1. Oh, yay!!!!! This makes me so happy to hear!! You are definitely not alone…finding kid-approved AIP recipes is so hard!! I wish I could give you a solid answer in regards to freezing and reheating these, but I’ve never tested it. I want to say yes because in the past I’ve done it with several other pancake recipes, but I’d hate to steer you in the wrong direction if these happen to be an exception. If you do give it a go, just be sure they’re cooled completely and stick some parchment paper or wax paper in between them. Sorry I couldn’t be of more help! I hope you have a great time at the beach! 💗 Thank you for giving this recipe a try! 🙂

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