Chocolate AIP Pancakes
This Chocolate AIP Pancake recipe is made with whole foods and is grain free, dairy free, egg free deliciousness. These Fluffy AIP Pancakes make a great breakfast or brunch.
Ingredients
- ¼ Cup Cassava flour
- ⅛ Cup Tapioca flour (2 Tablespoons)
- ⅛ Cup Coconut flour (2 Tablespoons)
- 3 Tablespoons Carob powder
- ½ Teaspoon Baking soda
- Pinch of Salt
- ⅔ Cup Coconut milk
- 1 Tablespoon Coconut oil
- ½ Ripe plantain
- 1 Teaspoon Apple cider vinegar
Instructions
- Start by blending the plantain until smooth. I highly recommend using a blender or food processor for this portion and not a fork.
- In a separate smaller bowl, mix the cassava flour, coconut flour, tapioca flour, carob powder, baking soda and salt until well combined.
- Once the dry ingredients are completely mixed, slowly add the coconut milk and coconut oil to the mixture.
- Once the mixture is well incorporated, add in the blended plantain and apple cider vinegar and stir well.
- Heat a skillet on medium high heat. Grease skillet with AIP approved oil and cook the pancakes for 3-5 minutes on each side.
- This AIP Chocolate Pancake Recipe will make 4-5 large fluffy AIP Pancakes or 7-8 small fluffy AIP Pancakes
Notes
As I always advise DO NOT USE THE GREEN PLANTAINS. You want to use a plantain that is in the yellow to black spectrum.
If you have no plantains, you can use a banana. But I would use at least one whole banana, and maybe even add 1-2 more tablespoons of flour to the mix. I’ve never used bananas, so I give no promises
If you don’t have carob powder, you can definitely use cocoa powder in place of the carob (but just remember cocoa powder is not elimination phase compliant). It’s an easy 1-to-1 swap in the recipe. Make sure to also add 1 tablespoon of honey or maple to your batter.