AIP Pancake Recipe
Autoimmune Protocol (AIP)* diet friendly pancakes.
Ingredients:
1 cup (96 grams) blanched almond flour
2 tbsp green banana flour
3/4 tsp psyllium husk powder
2 tsp baking powder
1/4 teaspoons fine salt
3 large eggs
3/8 cup coconut or almond milk
1 tbsp maple syrup
1 tbsp melted coconut oil
1 tsp vanilla extract
Instructions:
In a large bowl, whisk the almond flour, green banana flour, psyllium husk powder, baking powder and salt until evenly combined, with no psyllium clumps.
In another bowl, whisk the eggs with the milk, maple syrup, melted coconut oil and vanilla.
Stir the dry ingredients into the wet until smooth.
Optionally let the batter rest for 5 minutes. It will thicken. It should be thick but spoonable, so add milk a tablespoon at a time if it's stiff.
Heat a lightly oiled skillet over medium-low.
Cook at a relatively low temperature for 3-5 minutes per side, or until they look just right.
Nutrition coming soon.
Photos coming soon.
Alternate options:
*Replace eggs with gelatin eggs for true AIP friendliness.
No baking powder: use ½ tsp baking soda plus 1½ tsp lemon juice or apple cider vinegar, added to the wet ingredients. Cook right after folding in the whites.
Grain-free baking powder: look for a brand made with tapioca or arrowroot starch instead of cornstarch.
Starch version: if you have tapioca or arrowroot starch, use 2 tbsp starch plus 2 tbsp coconut flour in place of the green banana flour and psyllium, and reduce the milk to ⅓ cup.
Rubbery texture: reduce the psyllium to ½ tsp next time.
Too thick to spread: add milk 1 tbsp at a time.
Browning before the center sets: lower the heat and keep the lid on.
Gray or purple tint: a harmless reaction between some psyllium brands and leaveners. Blond psyllium is less prone to it.
Closer to a classic pancake: try cassava flour as the base, which is AIP-compliant and has more natural chew.
*Eggs are not usually considered part of AIP, but the rest of the ingredients are.