AIP Banana Pancakes

AIP Banana Pancakes

Pancakes. Is there anything better? They remind me of slow, cozy mornings surrounded by the smell of breakfast cooking. But if you’re on the Autoimmune Protocol (AIP), creating pancakes that fit the guidelines can feel impossible. Until now.

These AIP Banana Pancakes? Total game-changers. They’re soft, fluffy, and packed with flavor. Plus, they’re made with ingredients like cassava and tigernut flour, so they’re naturally grain-free, nut-free, and dairy-free. Whether you’ve got health restrictions or just want a healthier option, these pancakes are a must-try.

AIP Banana Pancakes

Quick Recipe Summary

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Makes: 8–10 small pancakes (about 2–3 servings)
  • Skill Level: Beginner-friendly with a few helpful tips
  • Tools You’ll Need:
    • A blender (or a whisk and mixing bowl)
    • Nonstick skillet or cast iron pan
    • Spatula
    • Measuring tools

Bonus Tip: Make them ahead of time and store them in the fridge or freezer for quick breakfasts during the week.

Banana Pancakes

Here’s What You Need

For the Pancakes:

  • 3/4 cup full-fat coconut milk (look for additive-free!)
  • 1 teaspoon pure vanilla extract
  • 1.5 tablespoons apple cider vinegar (this secret trick makes them fluffy)
  • 1/2 cup cassava flour (great for AIP baking)
  • 3/4 cup tigernut flour (adds natural sweetness and a perfect texture)
  • 1/4 cup tapioca starch (for structure)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large ripe banana, mashed (the riper, the better—think brown spots)
  • Coconut oil (for frying)

Optional Carob Sauce:

  • 2 tablespoons melted coconut oil
  • 2 tablespoons carob powder (a caffeine-free chocolate substitute)
  • 2 tablespoons maple syrup
  • A dash of vanilla extract
  • 1/4 teaspoon sea salt

A Few Ingredient Tips

  • Coconut Milk: Full-fat is the way to go for creamy pancakes. If you’re out, tigernut milk works too.
  • Cassava Flour: A cornerstone of AIP baking. Make sure it’s finely ground for smooth batter.
  • Tigernut Flour: Adds a touch of sweetness and texture. Keep in mind, almond flour isn’t AIP-friendly.
  • Carob Powder: Following strict AIP? Stick to carob. Otherwise, cocoa powder is a good swap.

How to Make These Pancakes

How to Make AIP Banana Pancakes

Step 1: Mix the Batter

Pour everything into your blender: start with the liquids, then add the dry ingredients and the mashed banana. Blend for just a few seconds until it’s smooth. No blender? No problem. Mash the banana in a bowl and whisk everything together.

  • Pro Tip: Don’t overdo it. Over-blending can make the batter gummy.

Step 2: Heat Your Pan

Warm up a nonstick or cast iron skillet on medium-low. Add a little coconut oil to coat the surface.

Step 3: Cook Those Pancakes

Scoop about 2–3 tablespoons of batter onto the skillet to make small pancakes (around 2.5 inches wide). Let them cook for 3 minutes or so, just until you see bubbles on top and the edges look dry.

  • Not quite ready to flip? Wait another minute. Flipping too soon can break the pancakes.

Then flip gently and cook for another 2–3 minutes until golden brown on both sides. Repeat until your batter is done, adding more coconut oil to the pan if needed.

Step 4: Make the Carob Sauce

Want to take these pancakes up a notch? Mix all the sauce ingredients in a small saucepan over medium heat. Whisk constantly for 2–3 minutes until smooth. Let it cool slightly before serving—or just save it for later.

Ways to Customize

Customize AIP Banana Pancakes

Diet-Friendly Swaps:

  • Lower sugar? Skip the sauce or keep toppings simple (like fresh fruit).
  • Vegan? The recipe’s already egg-free, but double-check your coconut milk is vegan-certified.

Add A Little Spice:

  • A sprinkle of cinnamon or nutmeg in the batter takes the flavor up a notch.

Keep It Simple or Go All Out:

  • Everyday vibes? Just add some banana slices on top.
  • Fancy brunch? Drizzle with sauce, sprinkle on fresh berries, and maybe a dollop of whipped coconut cream.

Seasonal Fun:

  • Fall: Dust with pumpkin spice.
  • Summer: Toss in fresh strawberries or blueberries.

How to Serve and Store

How to Serve  AIP Banana Pancakes

To Serve:

Warm up the pancakes and top them with fresh fruit. Drizzle on some carob sauce if you’re feeling fancy!

To Store:

  • Fridge: Keep leftovers in an airtight container for up to 3 days.
  • Freezer: Wrap individual pancakes in parchment paper and freeze for up to a month.

To Reheat:

Skip the microwave (it makes pancakes soggy). Instead, warm them in a toaster oven or over low heat in a skillet.

Make-Ahead Tip:

If you’re tight on time, mix the batter the night before and refrigerate it. Just stir it well before cooking.

To Store AIP Banana Pancakes

Ready to Dig In?

These AIP Banana Pancakes are everything you want in a breakfast: comforting, flavorful, and easy to make. Perfect for a lazy Sunday or as a quick make-ahead breakfast for busy mornings. Give them a try—you won’t even miss the traditional pancakes!

Print

AIP Banana Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These fluffy and flavorful AIP Banana Pancakes are a comforting breakfast treat, perfect for those following an Autoimmune Protocol (AIP) diet. Made with cassava and tigernut flours, they’re naturally grain-free, nut-free, and dairy-free. Pair them with an optional carob sauce for a decadent twist!

  • Author: dreamy-bassi
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 810 small pancakes (23 people) 1x
  • Category: Breakfast
  • Cuisine: AIP, Paleo

Ingredients

Scale

Pancakes:

  • 3/4 cup full-fat coconut milk
  • 1 teaspoon pure vanilla extract
  • 1.5 tablespoons apple cider vinegar
  • 1/2 cup cassava flour
  • 3/4 cup tigernut flour
  • 1/4 cup tapioca starch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 large ripe banana, mashed (about 1/2 cup)
  • Coconut oil, for frying

Optional Carob Sauce:

  • 2 tablespoons melted coconut oil
  • 2 tablespoons carob powder
  • 2 tablespoons maple syrup
  • A few drops of pure vanilla extract
  • 1/4 teaspoon sea salt

Instructions

For the Pancakes:

  1. In a blender, combine all pancake ingredients in the order listed. Blend briefly until just combined; the batter should be thick but pourable. Avoid over-blending.
  2. Heat a nonstick skillet over medium-low heat and lightly grease with coconut oil.
  3. Spoon batter onto the skillet to form small pancakes (~2.5 inches in diameter). Cook for about 3 minutes until bubbles form on the surface and edges begin to set.
  4. Flip gently and cook for another 2–3 minutes until golden brown on both sides. Repeat with remaining batter.

For the Carob Sauce:

  1. In a small saucepan, whisk together all sauce ingredients over medium heat.
  2. Simmer for about 3 minutes, stirring constantly, until smooth and slightly thickened.
  3. Cool to room temperature or refrigerate until needed. Reheat gently before serving.

Notes

Serving Suggestions: Serve pancakes warm with fresh fruit and a drizzle of carob sauce for added sweetness.

Tips & Tricks:

  • Keep pancakes small for even cooking and easier flipping.
  • Use ripe bananas for natural sweetness and better texture.

Storage & Reheating: Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze individually wrapped for up to a month. Reheat in a toaster oven or skillet over low heat to maintain texture—avoid microwaving to prevent sogginess.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star