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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe is perfect for those following an AIP (Autoimmune Protocol) diet or looking for grain-free, egg-free pancakes. It's versatile, allowing substitutions for strict dietary needs, and includes tips for making waffles and flavor variations. The batter is thick and produces hearty, satisfying pancakes or waffles. The recipe also provides troubleshooting tips and storage instructions for convenience.
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Mix all dry ingredients in a large bowl and whisk thoroughly. Reserve baking soda if making batter ahead.
Combine all wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients and mix until well combined. The batter should be thick but pourable.
Let the batter rest for 10-15 minutes to allow flours to absorb liquid. Adjust consistency by adding liquid 2 tablespoons at a time if needed.
If desired, gently fold berries or chocolate chips into the batter.
Preheat a non-stick frying pan or griddle over medium-low heat. Test with a few drops of water; they should sizzle gently.
Lightly grease the pan and pour about ¼ cup batter per pancake. Cover with a lid to trap steam.
Cook for 3-4 minutes on the first side until edges look dry and bubbles form on the surface. Flip carefully and cook uncovered for 2-3 minutes on the second side.
Ensure pancakes feel firm in the center when done.
Reduce starting liquid to 2 cups total and increase oil to 3-4 tablespoons. Increase baking soda to 2½ teaspoons.
Preheat waffle iron thoroughly and grease generously before each waffle.
Use ⅓ to ½ cup batter per waffle and cook for 5-7 minutes. Place waffles on an oven rack at 200°F for 3-5 minutes to crisp exterior.
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If batter thickens between batches, keep a small bowl of coconut milk nearby for quick adjustments.
For crispier edges, brush the pan with a thin layer of coconut oil and let it get hot before adding batter.
Let waffles cool on a wire rack instead of stacking to maintain crispness.
First waffle often sticks; the iron seasons as you go.
Can I make the batter ahead of time?
Yes, but reserve the baking soda to add just before cooking.
How do I adjust the batter consistency?
Add liquid 2 tablespoons at a time if too thick or arrowroot starch if too thin.
What should I do if pancakes are raw in the center?
Lower the heat and cook longer with the lid on, or make smaller pancakes.
Can I substitute flours?
Yes, almond flour can replace one of the flours if nuts are tolerated, or use a gluten-free flour blend if grain-free isn't required.
How do I store and reheat pancakes or waffles?
Store in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in a toaster oven or skillet over low heat.
