AIP Banana Pancakes
Enjoy a delicious and fluffy AIP Banana Pancakes with keyword! This easy, gluten-free, and dairy-free recipe is perfect for a healthy start to your day
Ingredients
Main Ingredients
- 1 large ripe banana – The key to natural sweetness and a soft texture.
- ½ cup cassava flour – A grain-free alternative that gives these pancakes structure.
- ¼ cup coconut milk – Adds moisture and a subtle richness without dairy.
- 1 tablespoon avocado oil or melted coconut oil – Ensures the pancakes stay soft and fluffy.
- 1 teaspoon cinnamon – Adds warmth and enhances the natural sweetness of the banana.
- ½ teaspoon baking soda – Helps create a light airy texture.
- 1 teaspoon apple cider vinegar – Reacts with the baking soda to improve fluffiness.
- 1 teaspoon vanilla extract alcohol-free – Adds depth of flavor while keeping it AIP-friendly.
- 1 gelatin egg 1 tablespoon gelatin + 3 tablespoons warm water – The perfect AIP-friendly egg substitute for binding.
Optional Add-ins for Extra Flavor
- Pinch of sea salt – Enhances overall flavor balance.
- 1 teaspoon maple syrup or raw honey – If you prefer a slightly sweeter pancake.
- ¼ teaspoon nutmeg – For a warm spiced flavor variation.
- Ingredient Substitutions
- Tigernut flour instead of cassava flour – For a slightly nuttier taste and a softer texture.
- Coconut yogurt instead of coconut milk – For a creamier richer batter.
- Olive oil instead of avocado oil – If you prefer a mild heart-healthy alternative.
Instructions
Step 1: Prepare the Batter
- In a medium bowl, mash the ripe banana until smooth, ensuring there are no large chunks. This will help create a silky batter.
- Add the cassava flour, cinnamon, and baking soda, whisking everything together to evenly distribute the dry ingredients.
- In a separate small bowl, combine the coconut milk, avocado oil, apple cider vinegar, and vanilla extract. Stir well to blend the flavors.
- Prepare the gelatin egg by sprinkling gelatin over warm water, letting it bloom for a few seconds, then whisking until fully dissolved.
- Pour the liquid components slowly into the dry ones, stirring just enough to produce a smooth batter. Let the batter rest for 5 minutes to allow the flour to absorb the liquid, ensuring a soft and cohesive texture.
Step 2: Heat the Pan
- Under low to medium heat, preheat a non-stick skillet or griddle.
- Add a small amount of coconut oil or avocado oil, swirling it around to coat the surface evenly.
- Avoid high heat, as AIP pancakes are delicate and can burn quickly. A slow cook ensures a golden brown finish.
Step 3: Cook the Pancakes
- Using a spoon or ladle, pour small circles of batter onto the pan, about 3 inches in diameter. Smaller pancakes are easier to flip.
- Let them cook for 2 to 3 minutes until bubbles form on the surface and the edges start to firm up.
- Carefully flip using a thin spatula, then cook for another 1 to 2 minutes until golden brown.
- Transfer the cooked pancakes to a plate and repeat with the remaining batter, adding more oil to the pan if needed.
Step 4: Serve and Enjoy
- Arrange the pancakes on a platter and present them heated.
- For extra flavor, top them with fresh berries, a drizzle of honey, or a spoonful of coconut yogurt.
- If you prefer a little crunch, sprinkle toasted coconut flakes on top.
Notes
Nutrition Information (Per Serving)
- Calories: 180 kcal
- Total Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 28g
- Fiber: 3g
- Sugar: 10g
- Protein: 2g
- Sodium: 100mg