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Best AIP Pancakes are a great basic Paleo pancake recipe: egg-free, nut-free, dairy-free, and because so many pancake recipes use banana, this recipe is banana-free, too. Flavor and texture-wise, these pancakes are simply phenomenal — my favorite pancakes!
This recipe contains: No flour blends or mixes, and no cassava flour. That’s because most AIP pancake recipes do, and I want to give you alternatives that are gentle … and a reliable Gluten-free recipe for everyday or special occasions! 🙂
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Ingredients in Best AIP Pancakes
I use tiger nut flour in this recipe, because it’s great in egg-free baking and helps create the perfect pancake texture.
As you’ll see, there are several other ingredients as well. Thankfully they’re all pantry and fridge staples. Each ingredient is needed to create this perfectly textured pancake.
Additional ingredients are:
- milk of choice: Tiger nut or coconut milk, but if you can’t have either, also consider Avocado Milk or another compliant milk you tolerate.
- tapioca flour — While tapioca flour is derived from the cassava root, it’s a lot gentler for many people, less expensive and easier to source than cassava flour. Tapioca helps to create the right gluten-like texture, without the gluten!
- applesauce — Optional. There are 2 versions of the recipe, both equally good. One contains applesauce, one does not. You can choose which one you prefer.
- avocado oil — Probably fine to use another fat, if you can’t have avocado.
- collagen and gelatin — Used in place of eggs, both of these ingredients help to create the right texture. Surprisingly, the gelatin doesn’t just hold together the recipe, it also lightens the cooked pancakes! So does collagen, but in a different way, improving the texture. Both of these ingredients are important, so they can’t be subbed or omitted.
- coconut flour — Only 4 teaspoons are used. You might be able to sub this for tiger nut flour, if you can’t have coconut.
- maple syrup — Only a small amount is used, but it helps to create the right texture. This ingredient makes the pancakes sweet on their own (without maple syrup), because tiger nut flour is also sweet. So, you don’t actually need syrup on top of these pancakes. They’re excellent on their own or with coconut oil, fruit, yogurt etc.
- apple cider vinegar
- baking powder and baking soda
- sea salt
How to make Best AIP Pancakes
This recipe is a simple quick bread method:
- Combine the dry ingredients in a medium size bowl.
- Add and stir in the wet ingredients.
- Heat a skillet over medium-low heat, add oil to coat. Drop pancake batter in rounds onto hot skillet. I like to use a 2-ounce scoop (like this).
- Reduce the heat to low, so the pancakes don’t get too dark before it’s time to flip them. (Note: These pancakes can burn more quickly/easily than other recipes, so do cook them over low heat, and watch them carefully.)
- Proceed as with all pancake recipes: When the sides of each cake are slightly dry, a few bubbles show and the bottom of the first side is browned nicely, yet not too dark, flip, and cook the second side.
- Serve with toppings, or they’re actually great on their own, too.
You can either make all the batter, and reheat leftover pancakes. Or, you can save some of the batter in the fridge, sealed, and cook up pancakes freshly.
Leftover batter lasts in the fridge 4 days.
How to reheat pancakes
To reheat leftover cooked pancakes, place 1 to 3 teaspoons, depending on the number of pancakes, fat of choice in medium-hot skillet until it melts. Reduce heat to low, add leftover pancakes, and then: cover! You’ll need the steam to “relax” the chilled pancake(s) and rehydrate. The fat will help recreate the nice crispy exterior.
Fry and steam thus, over low heat and covered, about 5 minutes on each side. Remove the cover for the last couple minutes of cooking.
Similar recipes to Best AIP Pancakes
Each of us has different needs, as far as the ingredients we can have, so I give some descriptions below; but overall, these are great AIP breakfast carbs to enjoy:
- 1-Bowl Cassava Flour Waffles
- Plantain Waffles or Pancakes (also contain coconut flour and arrowroot)
- Best Easy AIP Bread (with a 90-second option!)
- Cassava Flour Biscuits
- AIP Master Scones Recipe (plus Pumpkin Scones and Blueberry Scones)
- Sourdough Bread (for sandwiches or toast)
- Strawberry Muffins (plus more AIP muffins: Cranberry, Blueberry and Apple Cinnamon)
Best AIP Pancakes (Paleo, no banana, egg-free)
- (handheld) electric mixer optional
- pan for frying pancakes
- 1 cup tiger nut flour
- ½ cup tapioca flour
- ¾ cup tiger nut milk or preferred milk, such as coconut, if tolerated (NOTE: Only use ½ cup milk if you choose the applesauce version of the recipe. See note directly below about applesauce option.)
- Optional: ½ cup applesauce This ingredient is optional. The reason to choose it is if you want the best textured batter: it's a little thicker and makes perfect rounds for pancakes. Without it, the other version of the recipe has lacier edges (which are delicious). Both versions are equally good.
- ¼ cup collagen <--This is the best brand, with 3rd party testing for pesticides. Use code BEAUTIFUL10 at checkout for 10% off your entire order.
- 3 Tablespoons avocado oil
- 4 teaspoons coconut flour
- 1 Tablespoon gelatin <--This is the best brand, with 3rd party testing for pesticides. Use code BEAUTIFUL10 at checkout for 10% off your entire order.
- 1 Tablespoon maple syrup
- 1 teaspoon apple cider vinegar or lemon juice
- ½ teaspoon baking powder
- ¼ teaspoon baking soda sifted
- ¼ teaspoon sea salt
- Combine the dry ingredients in a medium size bowl.
- Add and stir in the wet ingredients. (I use electric handheld beaters on low, then medium speed.)
- Heat a skillet over medium heat, add oil to coat. Drop pancake batter in rounds onto hot skillet. (I use a 2-ounce scoop.)
- Immediately reduce the heat to low, so the pancakes don't get too dark before it's time to flip them. This batter burns more quickly than some pancakes, so be sure to cook the pancakes over low heat, and watch them closely to know when to flip them.
- Proceed as with all pancake recipes: When the edges of each cake are slightly dry, a few bubbles show and the bottoms of the first sides are browned nicely, yet not too dark, flip, and cook the second sides. Add a small amount of fat to the pan as needed and between batches.
- Serve with toppings or without. These pancakes are sweet on their own because tiger nut flour is naturally sweet + the 1 tablespoon of sweetener in the recipe. To enjoy without syrup, eat plain (they're so good!), or top with coconut oil, homemade applesauce, AIP yogurt, fresh fruit etc.
This recipe looks fantastic. Might there be any modifications that would make it VAD?
Hi Sally, thank you, and I think I better just come up with a VAD pancake, because this one is too far off for making subs. Can you have oat flour?
Omg, my family and I LOVED these. They taste like apple cider doughnuts!
Yay, Steph, so great to hear! Thanks so much for sharing! 🙂
My family loves pancakes. These look so fluffly. I will give them a try for brunch on the weekend.
Great, Gloria! Glad they look good, enjoy!
I love making pancakes for my kids! My daughter is allergic to eggs so we don’t do it as often. You just saved me with this eggless recipe, she loved it, thanks!
Great to hear, Natalie, yay! Thanks for sharing! 🙂
Super easy to make and delicious! Husband and kids all loved them! Thank you for this great healthy breakfast!
Great to hear, Marta, and thank you for sharing your results. So glad the family enjoyed! 🙂
Made these twice – once as pancakes and a second time as mini muffins. Both were absolutely delicious and by far the best AIP pancake/muffin recipe I’ve found!
So great to hear, Shandon, thank you! I’m glad to know the recipe works for muffins, too; wow, great!
Barbara Burton says
I just placed an order for the flours that I will need. Will this recipe be ok to make waffles???? Thank you for a reply.
Hi Barbara, great about the flours. I don’t know, because I haven’t tried, but honestly, I’d be hesitant and stick with pancakes (no pun intended!). I do have several AIP waffle recipes that might be helpful, or I’d fiddle with this one to make sure the batter was thick enough.
Have you tried this recipe without the collagen?
Recently been told I need to eat paleo but without eggs and nuts…. it’s been a challenge. Collagen is one more thing I’d need to buy. Thanks!
Hi Alisha, I understand. I’ve had others ask me as well over the years. The answer is: Collagen IS needed in the recipe for the best texture; it’s actually important. But also, I don’t think you’ll regret getting it. You can use it often, and it’s a healthy source of protein. 🙂 Best wishes! No eggs and no nuts is so doable! 🙂