Description
These grain-free, nut-free, vegan, paleo and AIP Banana Pancakes are super fluffy and delicious and come together quickly in the blender.
Ingredients
Scale
Pancakes
- 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 (approximately 1/2 cup mashed banana)
- coconut oil for frying
Instructions
For Pancakes
- 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.
Notes
* 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American