It’s taken me a long time to get this recipe right. I’ve had to throw away piles of mushy batter dozens and dozens of times in my attempts to make AIP pancakes. But I kept on trying because I am just that motivated. Or stubborn. Probably stubborn.
Whatever the case, I finally did it. The secret? I had to completely reinvent how I think about baking: The base of the recipe is the applesauce and I used way more flour than I normally would in a grain-free recipe. But it worked beautifully!
These AIP pancakes held together as they cooked, taste amazing and are delicious with maple syrup and berries.
I attribute the success of this recipe to tigernut and cassava flour, the new awesome paleo flours on the block. Cassava is nice and starchy and fine-textured, and tigernut contains fibers that hold up when baked even when eggs aren’t used.
MMMmmmmm pancakes….
Where to find:
- unsweetened applesauce – 1/2 cup
- tigernut flour – 1/2 cup
- cassava flour – 1/2 cup
- palm shortening – 2 tablespoons
- baking soda – 1/2 teaspoon
- In a mixing bowl, combine all ingredients and mix well.
- Make small pancakes on a hot greased griddle and cook a couple minutes per side, until golden brown.
So glad you kept with it. I am on AIP and went months craving a bread product. I wasted so many ingredients through failed baking- mainly because I can’t use coconut flour. Finding your recipe changed everything. Thank you so much!
Was craving a pancake this morning and just happened to have all these ingredients. They were delicious, thanks for the recipe.
Hello,
We really like these pancakes and have made a few modifications that improve the yield and make then less doughy. We added an equal measure (1/2 cup) of Coconut Milk. We now get around 10 pancakes. With a slight change to cooking. We scoop out the mix put it on the griddle and let that cook for a bit, once the downside is ready we flip and then press them to the desired thickness. The added coconut milk helps with cooking quite a bit. In this form, adding blueberries into the batter will not harm the blueberries, or you can drop them into each scoop on the griddle during the first phase and they will sink right in. Contemplating, adding more liquid for something more crepe-like. We also started sifting our flours as well, gives a much better consistency with the added liquid.
The change makes the batter/dough easier to work with I believe. Hope this helps, great tasting!
They look amazing. What are the Macros for this recipe? I feel like every paleo pancake or mugcake I have made are auper high in calories and Fat. :/
Hi there, just added nutrition info to the bottom of the recipe for you 🙂
These look great! I’m glad you persevered 🙂 No one should be denied pancakes!