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.
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
{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:
- Start heating your pan over low-medium heat. I tend to keep it at notch 4 with my electric stove.
- In a medium bowl, whisk together all of the dry ingredients; breaking apart any clumps of tigernut flour.
- 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.
- 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.
- 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.
- Enjoy with maple syrup, fresh fruit, and extra cinnamon!
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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!
❤
Be Sol-Ful Living 
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