AIP, Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, No Eggs, No Nuts and No Processed Sugar
I loved eating pancakes growing up and in my 20’s, but having an Auto-Immune disease called Hashimoto’s, I can no longer enjoy food with processed sugar, gluten, diary or even eggs! This recipe has no added sugar just a banana for sweetness and uses Coconut Milk and oil to create the batter, it’s Gluten free, Dairy free and has no eggs.
Please visit my About Me page if you’re interested in learning more about Hashimoto’s. In other words, eating particular foods might trigger your immune system to begin attacking your thyroid gland, which can cause a number of symptoms and problems like poor energy, mental fog, anxiety, sleep apnea, being continuously chilly, and exhaustion.
What is AIP?
Sadly, I experienced all of the symptoms listed at once for years before eating healthily turned my life around. One strategy for reducing stomach inflammation and issues brought on by auto-immune diseases is the AIP (Auto Immune Protocol).
Simply leave out the cardamom and nutmeg if you’re following this recipe. About a few years ago, I finished the AIP diet. I may use these ingredients in my cookery because I saw no reactions when I reintroduced them to my diet.
Pancake made without eggs
It’s challenging to discover recipes that don’t include eggs. To discover one that I could eat and that truly tastes nice, I looked for a very long time. These pancakes are healthy and keep me satisfied until lunchtime, so you may have them every day. For one person, this recipe yields 2 pancakes.
Are they tasteless?
Don’t think that this recipe is going to taste bland or taste terrible because it’s healthy and doesn’t contain the usual pancake ingredients. These are definitely worth trying and do not take long to make.
Which sugar should I use?
Use Rapadura sugar, one of the least processed sugars available, or, like my partner, Monk Fruit Sweetener from Lakanto if you must have sugar. This sugar is used in many Keto recipes since it tastes exactly like sugar but has no carbohydrates and doesn’t cause blood sugar spikes.
Why consume organic foods?
I switched to organic foods to aid with my Hashimoto’s symptoms, but I would advise everyone to do the same. I make every effort to eat organic food that contains few to no chemicals and little to no processed food. Eating regular food from supermarkets or even farmers markets while being unaware of the pesticides sprayed on your food can have a serious negative impact on your health, particularly if you already suffer from conditions like an auto-immune disease.
Food that is organic is fresher, contains more antioxidants and nutrients, and doesn’t last as long because it doesn’t contain any food-preserving chemicals. The alternative is to cultivate your own food without using any chemicals by utilizing appropriate gardening methods, such as companion plating.
Why do you use vanilla powder?
I use vanilla bean powder as the versions that are liquid use alcohol or water to dilute the taste, this one is made from dried vanilla pods that are ground into a powder.
Why I use these flours?
All the flours I use in my recipes are displayed above. High in nutrients, millet is a grain that is coarsely processed to form flour. The Tigernut tuber is dried and ground into flour, which is naturally gluten-free, high in dietary fiber, vitamin E, potassium, and prebiotics. In order to thicken sauces, soups, and other meals and to add richness, arrowroot flour is utilized. Due to its lack of grains, low level of carbs, and high fiber content, coconut flour makes a viable alternative to wheat flour.
Similar to a tropical potato that has been dried and crushed into flour is cassava. The starch from cassava, known as tapioca flour, is used to lighten baked goods like biscuits and cakes while also thickening soups and gravies. The use of cassava flour has not caused me any issues.
Cassava is:
• Paleo and vegan; compliant with the auto immune protocol; free of wheat, grains, and gluten; free of GMOs; free of eggs; free of dairy; free of yeast; free of soy; and free of nuts.
Healthy Pancake Recipe
Ok great you have made it this far so let’s begin making our pancakes!
Follow along with the pictures and steps below to get tips and tricks plus alternatives to the ingredients if you don’t have certain ones in your pantry.
First step is to cut up a banana and place into a ceramic mug with the coconut oil. Microwave for 45 seconds, but be careful touching the handle as it could be hot. Mix until it combines with the coconut oil and looks like the picture below.
Alternatives to oil:
Let’s discuss substitutes now. Can you substitute another oil, such as olive or avocado oil? The answer is affirmative, although I advise using coconut oil.
Alternatives to fruit:
Would another fruit work? Yes, but since there is no additional sugar, it will need to be sweet. Therefore, stewed apple or pear, ripe strawberries, or blueberries should work.
Once the banana and oil is added to the flour mixture it should look like the picture below.
Alternatives to flours:
There are substitutes you can use for each flour if you don’t have all of them. Any thickening, such as corn flour, can be used in place of arrowroot and tapioca flour. Any culinary flour, such as buckwheat flour, almond flour, or more coconut flour, can be used in place of millet flour and Tigernut flour. The major flours are coconut and cassava, however rice flour, a gluten-free simple flour blend, or plain flour can be used if you’re not gluten-free.
Shown below is what it should look like with the coconut milk , baking soda, and spices added and mixed. It should be more like a batter but can be a little thicker depending on how you want your pancakes to turn out.
Alternatives to coconut milk:
I use the Native Forest Coconut milk depicted below since it contains filtered water and I generally avoid goods that contain only water (which can have chlorine or fluoride). Because there are only two ingredients and nothing else is added, it is ideal for those following the AIP or Paleo diets. No additional oils; Certified Organic; Vegan; No thickeners or gums; No preservatives or colors;
Ok great we are almost there, I did round pancakes but you can make any shape you want. Place them in a frying pan with a little bit of oil to cover the bottom of the frying pan. Cook on low heat for 5 minutes on one side. Flip and cook for 1 minute on the other side.
You use a carbon steel frying pan for what purpose?
Because non-stick frying pans have a chemical coating, I only use carbon steel frying pans. The majority of things are safe at moderate temperatures, but intense heat and any nicks might cause toxins to leak into your food. When using non-stick pans with a coating, you almost certainly use plastic spatulas, which might melt and contaminate your food, as opposed to carbon steel spatula, which is likewise non-stick and simple to clean.
Tips:
One of things I have done when cooking is try and cook the pancake in too much oil. I cooked sweet potato in the frying pan the day before with lots of oil to coat the chips and forgot how much oil was in the frying pan, when I put the pancake batter mixture in. The pancake didn’t turn out it was all crumbly.
I mad the mixture too thin by adding too much coconut milk because I thought the batter was too thick. I learnt that the pancake won’t cook if the mixture is too thin.
I use this coconut butter instead of butter to put on my pancake when its cooked with fresh fruit.
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
- 1 fry pan
Ingredients
- 1 large Banana
- 1 tbsp Coconut oil
- 2 tbsp Coconut flour
- 2 tbsp Cassava flour
- 2 tbsp Tigernut flour
- 2 tbsp Millet flour swap for cassava flour AIP/Paleo
- 2 tbsp Arrowroot flour
- 1 tsp Coconut butter
- 1/2 tsp Cinnamon
- 1/2 tsp Cardamon Leave out for AIP
- 1/2 tsp Ginger powder
- 1/2 tsp Vanilla bean powder
- 1 dash Nutmeg Leave out for AIP
- 9 tbsp Coconut Milk Swap for water for low fat
- 1 tsp Baking soda
- 1 tsp Xanthan gum Leave out for AIP
Instructions
- Melt the banana with the coconut oil. Put the cup in the microwave for 20 seconds.
- Mash the banana in the cup.
- Combine all the flours and spices into a bowl
- Add the mashed banana to the flour
- Add coconut milk and baking soda.
- Cook on low heat for 5 minutes on one side. Flip and cook for 1 minute on the other side.
Healthier Hot Cross Buns (AIP,Paleo,Vegan,GF,DF)
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