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.
- 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
- 1 cup frozen strawberries (or other berries of choice)
- 1 TBSP freshly squeezed lemon juice
- 2 TBSP maple syrup
- pinch of sea salt
- 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.
- 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
Keywords: pancake, baked pancakes, strawberry pancakes, aip, paleo, vegan, breakfast