These AIP Baked Pancakes are thick, fluffy, light and absolutely delicious. This recipe is also paleo and vegan and super quick and easy to make in advance for a quick morning breakfast.
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Raise your hand if you’re tired of gummy AIP Pancakes! Me too. Trust me, I’ve been there, and I can’t stand it.
This recipe makes one large super fluffy, light and delicious baked pancake. I was inspired to create this recipe after watching Nadiya’s TIME TO EAT on Netflix. In the series, chef Nadiya Hussain shares an absolutely yummy looking Peanut Butter and Jelly Traybake. I knew we deserved an AIP version of this deliciousness, so I got to work.
This recipe comes together quickly and doesn’t involve you standing over the stove flipping pancakes. You simply mix the wet with the dry ingredients and spread the batter into a baking pan. Top with a berry compote and swirl it into the batter to mix throughout.
These baked pancakes go really well with a dollop of AIP compliant coconut yogurt and some maple syrup and are perfect to make ahead of time. Pop a slice in the toaster or in the oven to reheat for a quick morning breakfast.
Here’s what you’ll need for these AIP Baked Pancakes
Coconut Butter – In this recipe, coconut butter helps to bind the ingredients and create a soft crumb.
Palm Shortening – palm shortening offers this bread moisture and a great cake-like texture. You’ll want to ensure you’re using palm shortening rather than oil here for the optimal texture.
Tigernut and Cassava Flour – I’ve found tigernut flour and cassava flour to be the best combination of flours in this bread and I wouldn’t recommend any substitutes.
Unsweetened Applesauce – This is the main sweetener in this recipe and also acts as a binder for the pancake.
Coconut Milk – You’ll want to use full fat additive free coconut milk. The full fat is key to the texture!
Frozen Berries, Lemon Juice and Maple Syrup – I used frozen strawberries along with freshly squeezed lemon juice and maple syrup to make a strawberry swirl to mix into the pancake batter.
FAQs
Can I make any substitutions?
I don’t recommend any substitutions in this recipe besides the frozen berry mixture on top. You can use strawberries, raspberries or even blueberries. No frozen berries? Try topping your pancake with some sliced bananas. Read above for why each of these ingredients is essential.
What do I serve these with?
I like to eat these with some whipped coconut cream and a little maple syrup alongside a protein like bacon.
How do I store these?
Store in a sealed container in the fridge for up to 3 days. Reheat before serving.
If you try these AIP Baked Pancakes, I would love it if you would give it a star rating and short review. Also, be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Looking for more paleo or AIP Pancakes? Check out my recipes for:
- AIP Banana Pancakes – a blog reader fave and seriously delicious
- AIP Sourdough Pancakes
- Vegan Paleo Pumpkin Spice Pancakes
- Butternut Squash Latkes
- Easy AIP Crepes
AIP Baked Pancakes (paleo, vegan)
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These AIP Baked Pancakes are thick, fluffy, light and absolutely delicious. This recipe is also paleo and vegan and super quick and easy to make in advance for a quick morning breakfast.
Ingredients
Pancake Batter
- 1/4 cup palm shortening
- 1/2 cup unsweetened applesauce
- 1/2 cup coconut butter
- 1 tsp vanilla
- 1/2 cup tigernut flour
- 3/4 cup cassava flour
- 2 tsps cinnamon
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1/2 cup full fat, additive free coconut milk
- 1 TBSP apple cider vinegar
Berry Swirl
- 1 cup frozen strawberries (or other berries of choice)
- 1 TBSP freshly squeezed lemon juice
- 2 TBSP maple syrup
- pinch of sea salt
Instructions
Berry Swirl
- Place frozen berries, lemon juice and pinch of salt in a saucepan and stir over medium heat. Once berries begin to soften, use fork to break them down further and allow to simmer until mixture begins to thicken.
- Next, add maple syrup and stir until combined.
Pancake
- Preheat oven to 350 degree F. Grease an 8 x 8 baking dish with coconut oil or line with parchment paper (a standard loaf pan also works, but pancake will be a lot thicker).
- To a blender or food processor, add palm shortening, applesauce, coconut butter and vanilla and blend/pulse until combined.
- In a large mixing bowl, mix together flours, cinnamon, salt and baking soda.
- Add blended wet ingredients to dry ingredients and then fold in coconut milk and apple cider vinegar.
- Spread the batter into a thin layer into your greased/parchment lined pan.
- Using a spoon, add large drops of the berry mixture to the batter and swirl into the batter.
- Bake 23-25 mins.
- Allow pancake to cool a bit before cutting it into it or it will crumble. Serve with a dollop of AIP compliant coconut yogurt, fresh berries and/or maple syrup.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
Do you have any recommendations for subsituting Apple Sauce Daught is allergic to it along with eggs, wheat, rice and dairy plus more.
Hello, you could try banana puree~
Can’t wait to try this recipe! My 2.5 year old daughter and I absolutely love ALL of your recipes!! Is there any chance this could be frozen if I make a few batches?
Thanks!
Delicious! If I were to double, or even triple, the recipe, how long would you recommend baking it?
This is nice for breakfast or dessert when you’re craving something sweet. I’ve made this a couple of times, but just this last time, I added coconut yogurt on the top—what a game changer! The only thing I struggle with in this recipe is the tigernut flour. I find that if you don’t break it apart enough in mixing, it can clump strangely in the final product. Not a fault of the recipe, but something I always am conscious of.
So good!! I used 100% fruit Black cherry preserves and it turned out great! It baked for 25 mins and then I turned off the oven and let it sit in there until cool. Texture/taste is great – don’t even need to add a topping! Will definitely keep in the rotation.
Thanks for leaving a review Sarah, so glad you enjoyed!
Hi! i love the idea of this recipe! Tried it, didn’t make any substitutions. but it didn’t turn out fluffy – it was really dense and gooy. I baked it about 10 minutes longer to see if it would fluff up but didn’t see a change. Will try again to see if I can make it come out right as I’m seeing that no one else had the same issue. Any thoughts would be helpful. loved the flavor and idea!
This is the first AIP breakfast recipe I have made and actually really enjoyed. They were fluffy and moist. I am going to continue using your recipes because you have made AIP easier! Thank you!
This baked pancake is absolutely delicious. Making AIP baked goods has been hit and miss and mostly epic fails ending up with a wasted mess of my supplies. This is the second recipe of yours I have tried and they were both epic successes.
OMG this is so good!! I just want to drizzle melted coconut butter icing on top and call it a cake!
Hi! It looks delicious and I read all those great comments but where I live (France) I have not seen such a thing as palm shortening. I understand it’s essential but could you explain what it does so that I can play with what we have here? Thank you!
Hi Anna, you can try lard. It’s the fat in the recipe and it creates the fluffy desirable texture here that liquid oil doesn’t!
This is so easy to whip up and comes out perfect every time. Thanks Nicole! I have made this with homemade jam, all fruit preserves, and followed your directions as is, all with excellent results.
Thanks Christina, so happy you’re enjoying this recipe and thanks for your review
And I’m loving breakfast again!!! Finding compliant and interesting foods for breakfast on the AIP diet can be quite a challenge. But this recipe is a breakfast hunger lifesaver!!! This is such a delicious treat!
I’ve tried this recipe with mixed berry turned out really delicious! I’m the only one at home doing aip ,so I slice them and store them in the freezer !
I would direct anyone who thinks they can’t have a yummy AIP breakfast toward this recipe, and truly any of Nicole’s recipes. So so yummy. I actually didn’t have coconut butter or coconut milk on hand, but I have reintroduced oat and ghee, so I subbed oat milk mixed with a bit of coconut cream for the full fat coconut milk, and ghee for coconut butter. Delicious ??? Thanks for another winner!!
Thanks so much Lindy. So kind of you and I’m thrilled you enjoyed
This recipe is my fav AIP recipe I’ve tried. They turned out perfect. I can’t even believe it’s something that I can eat. So freaking good! Thanks for such a great recipe. My whole family loved it!
Thanks so much for taking the time to leave this review. I’m so glad you all enjoyed!
If I wanted to add pumpkin do I need to cut back or eliminate any of the other ingredients?
Hey Bobbi, I haven’t tried this myself so don’t know if it will change the texture but yes, you would have to lower the other liquids as tigernut flour is quite absorbent
This recipe has saved breakfast through the elimination phase of AIP. I have made it as written, I’ve made it with bananas, with blueberries and with pumpkin.. All have been delicious. Even my non paleo eaters request this for breakfast
Wow, these are incredible!! The last few months on the AIP diet have been challenging, but you are making it so much more fun and delicious. Thank you for a bit of normalcy during a restrictive time. I have an intolerance to meat and collagen, which makes it more difficult. However, I am loving your recipes without these items!
OMG – this is such a delicious treat! You’ve outdone yourself Nicole on this one! The texture, the taste, and the simple steps make it a winner. I love that you can mix your first ingredients in food processor then add in with dry ingredients and coconut milk. Mine turned out just perfect. I mixed some left over blueberry compote with my raspberry preserve for the top. I might try a banana puree next time instead of the apple sauce. I love that there’s hardly any added sugar, yet it’s so tasty. Thanks again Nicole for making such unique, healthy and perfectly delicious recipes!!
This was delicious. I doubled the recipe and made it on a sheet pan for family dinner. I used frozen raspberries for the berry swirl.
It was delicious!!!! I haven’t had anything like this in years. To me it had a coffee cake taste which made me LOVE it even more! I will definitely be making this over and over again!!!!! Thanks for sharing this recipe!!
I really enjoyed this. I made it with dark cherries instead of strawberries and no maple syrup since I’m doing no sugar right now, but it still came out really good. Great recipe!!
Delicious and totally hit the spot. How do you recommend storing them?
I keep leftovers in a sealed container in the fridge for 2-3 days!
So good! I had to add 2 teaspoons of coconut milk to my mixture of wet ingredients when in my nutrition bullet to get it to blend, cuz it was super thick. But other than that, this was super easy to follow and SUPER delicious to eat! Thank you for making “pancakes” an option again! ??