AIP waffles and pancakes

INGREDIENTS

• ▢ 2 cups cassava flour I only use Otto's.

• ▢ 1/4 cup arrowroot powder

• ▢ 2 scoops collagen peptides I like this brand.

• ▢ 1/2 tsp baking soda

• ▢ 2 cups coconut milk

• ▢ 1/3 cup coconut oil melted

• ▢ 2 tbsp apple cider vinegar

• ▢ 2 tbsp maple syrup

Toppings (OPTIONAL)

• ▢ raspberry jam

• ▢ fresh berries

• ▢ pure maple syrup

INSTRUCTIONS

• Heat up a waffle maker. Spray it with avocado oil if it is non-stick. Place all dry ingredients in a bowl, then mix in all wet ingredients with a whisk. Pour in 1/3 cup of batter into each waffle slot. Cook into the green light comes on the waffle maker. Remove the waffles with tongs.

Or

• 3 whole plantains , peeled and chopped small, medium ripe (yellow with black spots)

• ½ cup arrowroot powder/flour

• 5 Tablespoons coconut oil , melted and cooled slightly

• ¼ cup coconut flour

• 3 Tablespoons filtered water

• 2 Tablespoons coconut sugar

• 2 Tablespoons apple cider vinegar

• 2 teaspoon gelatin

• 1-½ teaspoons cinnamon

• ½ teaspoon baking soda , sifted

• ¾ teaspoon sea salt

• 
  

• Place the peeled, chopped plantains into the blender. Add the melted coconut oil, water and apple cider vinegar. Blend on low speed, increasing the speed slightly, until smooth, about 30 seconds.

• Place all remaining dry ingredients in a large bowl: arrowroot, coconut flour, coconut sugar, gelatin, cinnamon, baking soda and sea salt.

• Pour plantain purée in large bowl with dry ingredients. Stir together until well mixed.

• For waffles: Plug in/turn on waffle iron. Cook according to manufacturer's instructions, adding about ¾ cup batter to iron per serving, depending on waffle iron's size. Typically makes 3 to 4 full size waffles. Note: Plantain batter burns more quickly than other batters, so check waffles early to be sure they don't burn. About 3 minutes cooking time per waffle.*For pancakes: Melt 1 T. coconut oil in a hot pan, and pour in the first batch of batter in ⅓ cup rounds, turning the heat to medium-low once the batter is poured in. Allow the edges to dry out a bit and some bubbles to form, as you would with traditional pancakes, then flip and cook on the second side (see photo below in Recipe Notes). Proceed in this manner until all the batter is cooked, keeping the first batch warm in a 200 degree oven until ready to serve. Note: Plantain batter burns more quickly than other batters, so check pancakes early before flipping to be sure they don't burn.

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• Coconut oil can be replaced by another solid fat of your choice, such as lard or palm oil (or ghee if you re-introduce it on AIP).

• Filtered water can be replaced by the milk of your choice.

• Coconut flour can be replaced with tiger nut flour, by doubling the amount. (So 1/2 cup tiger nut flour.)

• Coconut sugar can be replaced by maple sugar.

Or

Ingredients

• 2 cups cassava flour I only use Otto's.

• 1/4 cup arrowroot powder

• 2 scoops collagen peptides I like this brand.

• 1/2 tsp baking soda

• 2 cups coconut milk

• 1/3 cup coconut oil melted

• 2 tbsp apple cider vinegar

• 2 tbsp maple syrup

Toppings (OPTIONAL)

• raspberry jam

• fresh berries

• pure maple syrup

Instructions

• Heat up a waffle maker. Spray it with avocado oil if it is non-stick. Place all dry ingredients in a bowl, then mix in all wet ingredients with a whisk. Pour in 1/3 cup of batter into each waffle slot. Cook into the green light comes on the waffle maker. Remove the waffles with tongs.

For the Blueberry Syrup:

• 1 cup Blueberries (fresh or frozen)

• ¼ cup Maple Syrup

• Pinch Vanilla Powder (optional, or Vanilla Extract)

For the Blueberry Syrup:

• While the waffles are cooking, put the blueberries, maple syrup, and vanilla powder (if using) in a small saucepan. Bring to a simmer and cook, stirring occasionally, for about 10 minutes.

This blueberry syrup is also delicious stirred into plain coconut milk yogurt.

Pancakes

For the pancakes:

• 1 cup cassava flour

• 1/3 cup tapioca flour

• 1 tsp baking powder

• 2 whole mashed banana canned sweet potato or pumpkin works too

• 1 cup coconut milk

• 1 tsp vanilla extract alcohol free

• 1 tsp cinnamon

• 1/4 cup pure maple syrup

• 1/4 cup water purified

• 1 tsp avocado oil to oil pan

For the coconut whipped cream: optional

• 1 cup coconut cream

• 1/4 cup maple syrup

Instructions

For the pancakes:

• Place all ingredients in a food processor and mix until mixture forms. If the mixture is too thick, add 1 tbsp of water until desired consistency forms. Heat up a non-stick pan to medium heat and add avocado oil to the pan. Add one tablespoon of the pancake mixture to the pan to form one pancake (DO NOT ADD MORE THAN 1 tbsp OR IT WILL CRUMBLE). Cook for two minutes, then flip with a spatula. Do this until you are done with the batter.

For the coconut cream:

• Using a handheld mixer, mix the whip cream and maple syrup until a whip forms. Add optional berries or jam on top to garnish.

Notes

Storage: This recipe can last for up to 5 days in an air tight glass container in the refrigerator. 

OR

• 3/4 cup full fat coconut milk (additive free)

• 1 tsp pure vanilla extract

• 1.5 TBSP apple cider vinegar

• 1/2 cup cassava flour

• 3/4 cup tigernut flour

• 1/4 cup tapioca starch

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1 large ripe banana (approximately 1/2 cup mashed banana)

• coconut oil for frying

BANANA PANCAKES

• 3/4 cup full fat coconut milk (additive free)

• 1 tsp pure vanilla extract

• 1.5 TBSP apple cider vinegar

• 1/2 cup cassava flour

• 3/4 cup tigernut flour

• 1/4 cup tapioca starch

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1 large ripe banana (approximately 1/2 cup mashed banana)

• coconut oil for frying

1. Combine pancake ingredients in the order listed into a blender and mix for a few seconds until just combined. Batter will be thick and this is key to the fluffy texture. 

2. Heat a large non stick skillet over low-medium heat and coat well with coconut oil.

3. Spoon medium-sized spoonfuls of the batter into skillet to form small pancakes no larger than 2.5-inches in diameter. Cook each pancake until bubbling and beginning to set on the top (~ 3 minutes)  flip and repeat.* 

4. Optional: Top with sliced banana.

Cassava flour pancakes

• 1 cup Cassava Flour

• 1/4 cup Tapioca Starch

• 1 tsp Cream of Tartar

• 1/2 tsp Baking Soda

• 1/4 tsp Sea Salt

• 1 + 1/8 cup Coconut Milk (or use tigernut milk or banana milk)

• 1/3 cup Banana (mashed (about 1 small) (can also use applesauce instead))

• 1.5 tbsp Apple Cider Vinegar

• 2 tbsp Coconut Sugar or Maple Sugar

• 1 tsp Vanilla Extract

• Coconut or Avocado oil for the pan

INSTRUCTIONS

• Mix all of the ingredients in blender (preferred method for fluffy pancakes) or in a large bowl and mix until smooth. Go for at least 30 seconds in the blender.

• Heat a skillet over medium heat. Add a small amount (about a tablespoon) of coconut or avocado oil to the pan, melt if necessary, and then swirl around to cover.

• Spoon 1-2 large spoonfuls (approx 2-3 tbs) of batter into the pan to form a pancake, and repeat until you run out of space. (These will be small, silver dollar sized pancakes, about 2 inches wide)

• Cook for 3 minutes and then flip and cook for 3 minutes more.