These grain-free, nut-free, vegan, paleo and AIP Banana Pancakes are super fluffy and delicious and come together quickly in the blender.
- 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
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.
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: banana pancakes, pancakes, AIP breakfast, carob sauce, paleo, aip pancakes, paleo pancakes, nut-free, paleo banana pancakes