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AIP Pancakes

Pancakes that are free of gluten, grains, dairy, eggs, nuts, and seeds!
Course Main Dish
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 Pancakes

Ingredients

  • 1/2 cup tiger nut flour
  • 1/4 cup coconut flour
  • 1/4 cup arrowroot powder
  • 1 cup coconut milk
  • 2 medium bananas one yellow, one green
  • 1 tbsp honey
  • 1 tbsp gelatin
  • 2 tbsp coconut oil for frying
  • 1 tbsp maple syrup or honey for topping

Instructions

  1. Add all of the ingredients, except the coconut oil, to a blender or food processor. Blend until a smooth batter forms. Fold in blueberries or carob chips if desired.
  2. Melt the coconut oil over low heat in a large frying pan. Spoon a heaping tbsp of batter for each pancake onto the pan and smooth the batter with the back of a wet spoon or spatula.
  3. Cook on low for 6-7 per side. Flip carefully using a thin spatula.
  4. Serve warm with maple syrup or honey.

Recipe Notes

These can be kept in the fridge for 3-4 days or frozen for up to 3 months. Reheat on low in a toaster oven.

Sprinkle with cinnamon and whipped coconut cream for some extra flavor!