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25 AIP Pancake Recipes That Go From Morning to Midnight

I could eat pancakes for breakfast, lunch, and dinner. And, if you’re like me, there’s good news…we’ve put together this list below of 25 AIP pancake recipes that will satisfy your pancake craving, no matter the time of day.

This list of recipes covers you morning to midnight, with breakfast cassava pumpkin pancakes to lunchtime egg-free latkes to a Korean-inspired dinner of savory seafood pancakes.

So you can stay egg-free, gluten-free, grain-free, dairy-free, and AIP-compliant while still enjoying delicious pancakes.

Here are just a few of the AIP Pancake Recipes we’ve included:

• Coconut and Banana AIP ‘Pancakes’
• 10 Minute Blueberry Pancakes
• AIP Vanilla Pancakes with Warm Blueberry Sauce
• AIP Banana Bread Pancakes
• Korean Seafood Pancake (Haemul Pajeon)
• Pumpkin Apple Pancakes
• Oven Baked Pumpkin Spice Pancakes
• Pearl’s Perfect Coconut Flour Pancakes

If you click or tap any of the links above, it will instantly take you to the recipe below. Or download the entire list by clicking on the green button below.

AIP Pancakes with Bananas or Plantains

Banana Pancakes

– Paleo Flourish

Ingredients: bananas, coconut flour, baking soda, coconut oil, honey or maple syrup, gelatin, water.

As these pancakes are both nut-free and grain-free, they are ideal for people whose system needs a gentler approach to breakfast. The banana is a great source of magnesium and tastes great. It also releases energy slower than other fruits, so keeps you going till lunch!

AIP Pancakes

– It’s All About AIP

Photo Credit: It’s All About AIP

Ingredients: tigernut flour, coconut flour, arrowroot powder, coconut milk, yellow and green bananas, honey, gelatin, coconut oil, maple syrup.

Whether you are looking for pancakes for breakfast or as a snack to go with a cup of coffee, these AIP-friendly pancakes are amazing! They are a great way to use up bananas that are getting soft, and the banana adds sweetness while keeping the pancakes soft and not dry. They also taste great topped with crispy bacon for a wholesome breakfast.

Coconut and Sweet Potato Flour Allergen Free Pancakes

– Further Food

Ingredients: coconut milk, bananas, honey, gelatin powder, sweet potato flour, coconut flour, coconut oil.

It is a good idea when you are entertaining to have a recipe that is virtually allergen-free, especially if other people’s kids are staying for a sleepover. These are good for breakfast or as a snack and can be made into smaller pancakes which are ideal for kids. Be careful when flipping these as they have a tendency to break up quite easily.

Plantain Pancakes

– Pure and Simple Nourishment

Ingredients: green plantains, coconut milk, coconut oil, apple sauce, gelatin egg, coconut flour, baking soda, cinnamon, sea salt.

Plantain is a great substitute for banana and in this recipe it helps to stop the pancakes from drying out. Obviously you should omit the vanilla extract to stay totally AIP, but you won’t miss out on flavor as these taste great with the warming cinnamon. Serve these pancakes with bacon for breakfast or with fresh fruit or a dollop of coconut cream for dessert.

Blueberry Pancakes

– Flash Fiction Kitchen

Ingredients: bananas, cassava flour, tigernut flour, coconut milk or water, coconut oil or olive oil, baking soda, sea salt, cinnamon, blueberries, apple cider vinegar.

Don’t you just love how blueberries in a pancake or muffin add those little bursts of flavor when you bite in! They are rich in vitamins and so good for us and tend to be a good way to encourage the children to eat well. These pancakes make the perfect breakfast, or could be packed in a lunchbox. If you want to add to the flavor you could sprinkle in some cinnamon, and other berries would work here too.

AIP Plantain Bacon Pancake

– The Castaway Kitchen

Ingredients: yellow plantain, coconut milk, coconut oil, cinnamon, turmeric, banana (optional).

As these pancakes don’t involve any flour at all, they are not light and fluffy like normal ones, but they don’t lack in flavor! The smooth center is set off really well by the crispy bacon and these would make a satisfying and filling breakfast to give you a great start to the day. Add the ripe banana if you have one, for an extra hit of sweetness.

AIP Bacon Maple Pancakes

– Comfort Bites Blog

Ingredients: plantain, cinnamon, vanilla extract, cooking fat, bacon, maple syrup.

It is really nice on special occasions to give yourself a little treat and this recipe would make the perfect indulgent dish to serve for breakfast on a birthday or for Valentine’s. After all, who doesn’t like pancakes with bacon and maple syrup! The combination of flavors, from the sweet syrup to the salty, crunchy bacon, is guaranteed to delight the taste buds!

Coconut and Banana AIP ‘Pancakes’

– Comfort Bites Blog

Ingredients: banana, coconut, coconut flour, coconut oil, blueberries, maple syrup.

These lovely pancakes are so easy to make that this could become your go-to recipe when pancakes fit the bill! Depending on the banana you use, these might be quite sweet enough as they are, but you can tone down the sweetness level by serving them with some fresh berries like raspberries. I made these for the children and they finished the whole batch!

Plantain Collagen Pancakes

– Lichen Paleo, Loving AIP

Ingredients: plantains, palm shortening, collagen protein, salt, vanilla, coconut oil.

These pancakes have the added health benefit of collagen which is a great way to boost strength in your hair and nails, but the best thing of all is that they taste great! This is an adaptable recipe as you can add fresh berries to the mixture for berry pancakes, which can be a good way to get kids to eat more fruit. These also freeze really well but I would advise you put parchment between them first.

Egg-Free Green Plantain Pancakes

– The Curious Coconut

Ingredients: green plantains, cinnamon or vanilla extract, salt, baking soda, coconut oil, gelatin, water, coconut oil.

This recipe looks quite complicated, but is actually quite easy, so don’t be put off! This recipe uses plantain, which means the pancakes will still be a bit gooey in the middle, but if you prefer a drier pancake, just cook them for a little bit longer. Serve with fresh fruit or crispy bacon for a delicious breakfast that will fill you up and keep you going all morning.

10 Minute Blueberry Pancakes

– Eat.Play.Love…More

Ingredients: bananas, coconut, coconut flour, cinnamon, vanilla extract, blueberries (optional), coconut oil.

This recipe is one of the best egg-free pancake recipes I have found, and these are often in demand in our house! You can make these whatever size you like and they are definitely favorites with kids – I usually have to double the recipe!

AIP Vanilla Pancakes with Warm Blueberry Sauce

– Primal Eye

Ingredients: plantain, cinnamon, vanilla extract, coconut oil, blueberries, maple syrup.

Plantains have become much more accessible recently, even in Europe, and they make a great base for these grain and dairy-free pancakes. Don’t expect them to be light and fluffy as this only happens with traditional recipes, but these taste so good and have a lovely texture. Serve these with the warm blueberry sauce for a fantastic fruity dish to help start your day!

Fool-Proof Plantain Pancakes

– Sweet Potatoes and Social Change

Ingredients: coconut oil, plantains, coconut flour, tapioca flour, baking powder, cinnamon (optional), vanilla extract (optional).

Here is another basic recipe for plantain pancakes that you can adjust to suit your palate or to suit what ingredients you have to hand. These make a great base for crispy bacon, but could also have fresh or frozen berries stirred in for fruit pancakes if you like your pancakes a bit sweeter. This is a good way to get kids to eat healthier in the morning too!

Pumpkin Spice Pancakes

– Sweet Potatoes and Social Change

Ingredients: plantains, pumpkin, cinnamon, cloves, vanilla extract (optional), coconut oil, coconut butter (optional), maple syrup (optional).

This is another plantain-based pancake recipe, but with the added delight of the pumpkin spices to set off your breakfast with a bang! If you have difficulty stopping the pancakes from breaking apart in the pan, you can try adding a little more oil to keep it well-greased, or you can add in half of a ripe banana which should help to hold the mixture together better.

AIP Banana Bread Pancakes

– Be Sol-Ful Living

Ingredients: tigernut flour, tapioca flour, baking soda, cream of tartar, Ceylon cinnamon, Himalayan salt, banana, coconut milk, apple cider vinegar.

One of the best things about making these pancakes is the aroma that fills the kitchen when you cook them! They really smell of banana bread and are guaranteed to satisfy the pancake craving we all get sometimes. Don’t expect them to have the same texture as traditional pancakes, but they make a perfect AIP substitute and go really well with sliced banana for a filling breakfast.

AIP Plantain Cricket Flour Pancakes

– Eat Beautiful

Ingredients: plantains, coconut oil, cricket flour, water, gelatin, cinnamon, NuNaturals stevia powder or honey (optional).

When I first saw cricket flour I wasn’t sure about it, but if you like the buckwheat flavor, you will love these! Cricket flour is a great source of protein and other nutrients, making these even healthier than other plantain pancake recipes. However if you have a problem with an insect-based flour you can use coconut flour instead, but you might need to experiment with the amounts to use.

AIP Pancakes with Cassava Flour

Korean Vegetable Pancake (Pajeon)

– Flash Fiction Kitchen

Ingredients: cassava flour, sea salt, baking soda, water, olive oil, scallions, carrot, zucchini, garlic, apple cider vinegar, coconut oil or avocado oil.

This recipe is based on traditional Korean vegetable pancakes and can be eaten at any time of day. I prefer to serve mine for a filling lunch and the recipe is quite versatile as you can add in other vegetables, depending on what you have. I often add in some mushrooms to give a bit of bulk and make the dish go further, and I find that wilted spinach goes down well too.

AIP Cassava Pancakes

– Adventures in Partaking

Ingredients: cassava flour, gelatin, baking soda, sea salt, coconut milk, maple syrup, apple cider vinegar, coconut oil, water, berries, coconut oil.

Cassava flour will give your pancakes a lighter texture, but the trick is to cook them slower and longer to make sure they are completely cooked through. I like the addition of the cider vinegar as this helps to offset the sweetness of the maple syrup which can be overpowering if you are serving these with fruit. Cassava is quite filling, so you will find a couple of these are enough for a satisfying breakfast.

Korean Seafood Pancake (Haemul Pajeon)

– Flash Fiction Kitchen

Ingredients: seafood, cassava flour, sea salt, baking soda, water, olive oil, scallions, onion, garlic, apple cider vinegar, coconut oil or avocado oil.

Like the Korean vegetable pancakes, these seafood ones make a lovely tasty dish to serve for a hearty lunch. They can be made on a budget as you can use frozen seafood which can be cheaper than fresh. My family doesn’t like much seafood so I made these with just shrimp, but you can use whatever types you like! These pancakes don’t even need a side as they are filling enough on their own.

Pumpkin Apple Pancakes

– Sugar Bunny Bakery

Ingredients: pumpkin, applesauce, vanilla extract, maple syrup, collagen peptides, baking soda, sea salt, cinnamon, ginger, cloves, coconut flour, cassava flour, coconut milk, raisins (optional), coconut oil.

The pancakes in this recipe give you a real taste of fall, thanks to the apples and pumpkin and the traditional spices found in pumpkin pies. These take a bit longer than some to cook, but the result is worth the wait! The applesauce tastes so good with the cinnamon and ginger and these would be great to serve at a Halloween party!

Other AIP Pancakes

Oven Baked Pumpkin Spice Pancakes

– Gutsy By Nature

Ingredients: gelatin, water, Medjool dates, pumpkin, coconut oil, apple cider vinegar, sweet potato flour, baking soda, salt, cinnamon.

This is another great fall recipe with the traditional pumpkin puree, but these have the added advantage of the Medjool dates, which add a rich sweetness and a load more fiber to the recipe. If you are not confident with flipping pancakes, then this recipe is for you as they are baked in the oven! Serve these warm with some maple syrup for a tasty breakfast treat.

Pearl’s Perfect Coconut Flour Pancakes

– Hey Hashi

Ingredients: applesauce, coconut oil, coconut milk, sea salt, coconut butter, Bob’s Red Mill Aluminum-Free Baking Powder, Bob’s Red Mill Coconut Flour.

This has got to be one of the easiest pancake recipes I have ever seen, and the results are light and delicious! They are not sweetened, so would be great to serve with bacon or as a side for a meat dish, but you can also serve with a drizzle of maple syrup for a sweet treat. This is not strictly an AIP recipe, but the variations are clearly labeled.

Sweet Potato Protein Pancakes

– The Health Junkee

Ingredients: sweet potato, coconut milk, cinnamon, himalayan pink salt, marine collagen, coconut flour.

Sometimes when you are following a specific eating plan for health reasons, there can be things that you really miss, and pancakes is one of them! So here is a wonderful sugar-free option to try! It uses sweet potato to give the hint of sweetness, and can even be made into vegan pancakes by leaving out the collagen.

Sweet Potato Protein Pancakes

– She Swings on a Star

Ingredients: sweet potato, sea salt, coconut oil.

Because of the coarser texture of these, I would describe them more as latkes, but they can be used in the same way as you would serve pancakes. They are easier to cook as they are baked in the oven, so no fretting over flipping! They can be served with coconut cream, fresh berries or applesauce – the choice is up to you!

Savory “Scallion Pancake” Waffles

– Rally Pure

Ingredients: cassava flour, tigernut flour, arrowroot flour, baking soda, sea salt, ginger powder, garlic powder, green onions, coconut milk, pumpkin, avocado oil, coconut aminos, apple cider vinegar.

Although the mixture in this recipe is cooked using a waffle maker, you could also fry these in a skillet to make them even more like pancakes. These have a lovely Asian flavor from the garlic and ginger and can be served with your choice of toppings, or can be served as a side for an Asian soup for a filling dinner.