Tag Archives: pancakes

RECIPE: AIP Banana Bread Pancakes

Posted in Main Dishes, Recipes by

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

*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!

❤

RECIPE: Oil-Free Protein Pancakes

Posted in Main Dishes, Recipes by

Hello, friends! It’s been a LONG time, but I’m back and I owe you some recipes! I’d love to hear how you’re all doing, so leave me a comment below telling me a bit about your summer so far! I can’t believe we’re nearing the end of July…the days are flying by.

Is this really my first pancake recipe for the blog?! Pancakes are like a staple in our house at least once a week and I’ve always used recipes from my favorite bloggers and cookbooks…I thought it was about time to try creating my own! In my head, I had a list of ingredients that I wanted to include and some that I wanted to leave out – and after what felt like a gazillion trials, I finally achieved the texture and flavor I was looking for. I wanted a pancake packed with wholesome ingredients and awesome nutritional value, but still tasted really good. Sounds obvious, but let’s just say some of my trials were awful, for example, mushy center (gag me), overwhelming flavor (and not in a good way), and dry, but this recipe is a huge hit in our house!

These pancakes are a great source of fiber, protein, calcium, and healthy fats so you can feel good about making them for your kiddos!

RECIPE: Oil-Free Protein Pancakes

OIL-FREE PROTEIN PANCAKES

Makes 7-10 pancakes (depending on how big you make them)

What you need:

  • 3/4 cup blanched almond flour*
  • 1/2 cup buckwheat flour
  • 1/4 cup tapioca flour
  • 2-3 Tablespoons coconut sugar
  • 1 Tablespoon baking powder
  • 1 Tablespoon ground flax
  • 1 teaspoon Ceylon cinnamon (optional)
  • pinch of salt (optional)
  • 1 cup plant-based milk (I use homemade almond milk)
  • 2 teaspoons apple cider vinegar
  • 1/4 cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract

*I recommend either King Arthur almond flour or Honeyville.

**Optional add-ins: mini chocolate chips, chopped pecans, blueberries. I don’t think I have to tell you what we added in 😉

How to:

  1. In a large bowl, whisk together all of the dry ingredients, breaking up any clumps from the almond flour.
  2. Next, in a separate bowl (or I use a liquid measuring cup), stir together the wet ingredients. Once well combined, add this to your dry ingredient bowl and stir until just combined – be careful not to over mix the batter.
  3. Allow the batter to rest for 15 minutes. At this time, begin preheating your pan. I recommend keeping the heat setting at a low-medium level (notch 4 on an electric stove).
  4. Depending on the pan you’re using, you may or may not need to use a bit of coconut oil or cooking spray. After 15 minutes has passed, add a bit of oil to your pan (if needed) and pour in about a 1/4 cup worth of batter. When the edges start to look a little dry (approximately 2-3 minutes), flip and cook for another 2 minutes. Again, this will all depend on the pan you’re using and stove.
  5. Top with pure maple syrup, maple cream, fresh fruit, or nut butter and ENJOY!

*I used both a cast iron skillet and a ceramic pan – both produced fluffy pancakes, but the cast iron ones had a slight crispy exterior due to having to use a bit more coconut oil to prevent sticking…they also turned out a little darker in the cast iron skillet.

RECIPE: Oil-Free Protein Pancakes

RECIPE: Oil-Free Protein Pancakes

What’s your favorite pancake topping?

Thanks for stopping by!

❤