These vegan, paleo and AIP Banana Pancakes are super fluffy and delicious, come together quickly in the blender.
Delicious and wholesome with no added sugar, these AIP Banana Pancakes are perfect for a weekend breakfast. Simply pour your ingredients into the blender and give it a few pulses!
If you’ve been following the AIP diet for some time, you’ve probably tried a pancake recipe or two. There seem to be several AIP pancake recipes out there using cassava flour. Its neutral taste and colour make cassava flour one of the closest flours to gluten flour. And yet, I’ve found it’s so very tricky to make AIP pancakes with cassava flour that aren’t completely gummy. This recipe is anything but gummy. These AIP pancakes are thick and fluffy with delicious flavor!
AIP Banana Pancake Tips
- Firstly, when making your batter, it’s important to place the ingredients into the blender in the order listed. You want to add liquids first, then the dry ingredients, then the banana to help ensure everything blends easily. Don’t blend too long, but just until ingredients have come together. In my Vitamix this takes no more than 15 seconds. The batter will be thick. Do not add more liquid, this will change the texture of the pancakes.
- Once the batter is mixed together, heat coconut oil in large skillet on low-medium heat. Spoon in small-sized spoonfuls of the batter to form small silver dollar pancakes. Gently press down with the back of a spoon no wider than 2.5-inches in diameter. I’ve found that this size is the best for them staying together and cooking evenly.
- Perhaps the number one tip I can offer for these pancakes is patience! Don’t be too eager to flip the pancakes as they begin to bubble, or they will be a sloppy mess when you try to do so. Instead, cook your pancakes low and slow for about 3 minutes until they begin to set in the middle. Once you flip, give another 2-3 minutes for them to achieve optimal rise, reducing the heat if necessary.
- Finally, don’t crowd the pan with pancakes, and coat the pan with coconut oil between each round of pancakes.
AIP Banana Pancake FAQs
Can I substitute the cassava flour?
I’ve tested this recipe many times and can’t recommend any flour substitutions that guarantee the same fluffy results.
What should I serve with these pancakes?
Depending on how ripe your banana is, you might not need any additional sweetener with these pancakes. That said, they taste amazing with a drizzle of maple syrup. If you’re feeling indulgent you can enjoy with this decadent carob sauce (see recipe below) and additional slices of bananas. To balance this meal, I recommend eating with some protein like turkey bacon or bacon.
How do I store these AIP pancakes?
Leftovers can easily be stored in the fridge for up to 3 days or freeze and reheat by popping them in the toaster!
Can I make these without a blender?
No. The blender really helps with the aeration here and contributes to the fluffy texture of these pancakes so I don’t recommend making them without one.
If you loved these AIP Banana Pancakes, I would appreciate it so much if you would give the recipe 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 AIP pancake recipes? Check out:Print
AIP Banana Pancakes (paleo, vegan)
These vegan, paleo and AIP Banana Pancakes are super fluffy and delicious and come together quickly in the blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8–10 small pancakes 1x
- 3/4 cup full fat coconut milk (additive free)
- 1 tsp pure vanilla extract
- 1.5 TBSP apple cider vinegar
- 1/2 cup cassava flour
- 3/4 cup tigernut flour
- 1/4 cup tapioca starch
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 large ripe banana
- coconut oil for frying
Carob Sauce (Optional)
- 2 TBSP coconut oil, melted
- 2 TBSP carob powder
- 2 TBSP maple syrup
- 1/4 tsp salt
- splash pure vanilla extract
- Combine pancake ingredients in the order listed into a blender and mix for a few seconds until just combined. Batter will be thick and this is key to the fluffy texture.
- Heat a large non stick skillet over low-medium heat and coat well with coconut oil.
- Spoon medium-sized spoonfuls of the batter into skillet to form small pancakes no larger than 2.5-inches in diameter. Cook each pancake until bubbling and beginning to set on the top (~ 3 minutes) flip and repeat.*
- Optional: Top with sliced banana and carob sauce.
For Carob Sauce
- Combine all ingredients in a small saucepan.
- Simmer on medium heat for 3 minutes, stirring continuously.
- Pour into a jar, cool at room temperature and store in the refrigerator. Sauce will become solid in the refrigerator, so reheat as necessary for serving.
* Once again, it is important to keep these pancakes small and to let them begin to set in the middle before flipping, otherwise they will be a floppy mess and have a gummy texture. Keep the heat on low and be patient with them. I would also recommend brushing the skillet with coconut oil between each pancake.
Keywords: banana pancakes, pancakes, AIP breakfast, carob sauce, paleo, aip pancakes