AIP Apple Cinnamon Pancakes
Breakfast can be hard when you follow an AIP diet. Eggs, flour, and dairy are the cornerstone of so many breakfast recipes.
And I thought fluffy pancakes were completely off-limits once I started an AIP diet.
Don’t worry because I have your breakfast covered with these delicious AIP Apple Cinnamon Pancakes.
Trust me, you will not feel like you are missing out with a stack of these cinnamon-spiced pancakes with a warm apple cinnamon topping.
And even better, your entire family will love them!
So, be sure to make a double (or even triple) batch for your entire family to enjoy.
How I Made This AIP-Friendly
Honestly, it is sometimes tricky creating AIP recipes.
However, this recipe proves that enjoying all of your favorite recipes while following an AIP diet is not only possible, but it’s delicious as well.
First, I used a combination of cassava flour and tapioca flour (or sometimes called tapioca starch) to replace traditional wheat flour that is used in traditional pancake recipes.
Both of the flours come from cassava root, but they are definitely not the same. You cannot substitute tapioca flour and cassava flour with each other.
Cassava flour is made using the entire cassava root, which is peeled, dried, and grounded into flour.
Cassava flour has a mild flavor but can be dense and should be combined with another flour to lighten it up a bit. Also, cassava flour has a tendency to be gummy, which is why I recommend making smaller size pancakes.
Tapioca flour, which is also known as tapioca starch, is the dried starch of the cassava root that is ground into a flour. It helps to make foods tender and slightly chewy.
Baking powder helps foods to rise when heated and gives these pancakes their fluffy texture. Unfortunately, it can be hard to find AIP-friendly baking powder.
So, I suggest making your own baking powder by combining 2 Tablespoons of cream of tartar with 1 Tablespoon of baking soda. You can store your homemade baking powder in an airtight container for up to 6 weeks.
Then, measure out 1 teaspoon of the baking powder but don’t forget to add a 1/2 teaspoon of baking soda to the recipe!
Applesauce is used as a binder in the recipe instead of eggs, which are not AIP-friendly. Plus, it gives the pancakes an added hint of apple flavor.
However, I recommend using unsweetened applesauce for this recipe. You can adjust the sweetness with the apple cinnamon topping or add a drizzle of AIP-friendly maple syrup on top.
Coconut milk is a great soy-free, non-dairy milk replacement since traditional dairy products aren’t AIP-friendly.
However, be sure to use canned unsweetened coconut milk. And read the nutrition label to make sure guar gum or xanthan gum are not listed as ingredients because neither are AIP-friendly.
But if you have trouble finding coconut milk without a lot of added ingredients, you can use lite canned coconut milk, which usually doesn’t have thickeners but check the ingredients first. Or you can make your own homemade coconut milk instead and not have to worry about iffy ingredients.
Coconut oil is used as an AIP-friendly replacement for butter or cooking spray in the recipe. But I suggest using refined coconut oil instead of unrefined (or virgin) coconut oil for a more mild coconut flavor.
Other AIP Breakfast Recipes
For the ultimate list of breakfast recipes, you cannot miss these 58 AIP breakfast recipes to get your morning off to a great start.
Fluffy, apple, and cinnamon pancakes stacked up and topped with warm cinnamon apples. Drizzle over some maple syrup for the perfect fall breakfast!
- 1 teaspoon (5 ml) coconut oil
- 1/2 medium apple (75 g), peeled and chopped
- 1 teaspoon (2 g) cinnamon powder
- 2 Tablespoons (30 ml) water
- Melt 1 teaspoon (5 ml) of coconut oil in a small saucepan over low heat. Add the apple, cinnamon, and water to the saucepan and simmer over low heat for 15 minutes until soft, stirring occasionally.
- Meanwhile, in a medium bowl, combine the cassava flour, tapioca flour, cinnamon, baking powder, baking soda, and salt.
- Add the applesauce and coconut milk to the bowl and whisk until smooth.
- Heat a nonstick pan or skillet over medium heat. If using a pan or skillet that isn’t nonstick, add 1 or 2 teaspoons (5 to 10 ml) of coconut oil to help the pancakes from sticking.
- Pour about 1/4 cup (60 ml) of batter into the pan and gently spread with the back of the scoop.
- Cook for 1 to 2 minutes on the first side until bubbles form on the top of the pancake. Carefully flip and continue to cook for an additional 1 to 2 minutes until cooked through. Repeat with the remaining batter cooking 2 or 3 pancakes each batch.
- Serve the pancakes immediately topped with warm cinnamon apples and optional maple syrup, if desired.
All nutritional data are estimated and based on per serving amounts.
- Serving Size: 1 portion
- Calories: 507
- Sugar: 23 g
- Fat: 6 g
- Carbohydrates: 113 g
- Fiber: 9 g
- Protein: 1 g