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.
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.