I find it tedious to stand at the frying pan cooking a pan full of pancakes, waiting, watching, waiting until the right moment to flip. I never knew when to flip gluten-free or grain-free versions, either still being too soggy or burnt. Bake them? Well, why not? So I started baking grain-free pancakes, no waiting to flip and they always turned out nicely.
These are my newest and greatest baked AIP pancake, they get my husband’s approval and were our celebratory breakfast this Father’s Day.
1 T. gelatin with 1/4 c. water
1/2 c. coconut milk from a can
1 T. coconut sugar
1 tsp. apple cider vinegar
1/4 tsp. sea salt
dash of cinnamon
1/2 c. tigernut flour
1/2 c. cassava flour
1/2 tsp. baking soda
Preheat oven to 375 F and line a half sheet pan with parchment.
Prepare gelatin egg by dissolving gelatin in 1 T. water. Add 3 T. boiling water, for a total of 1/4 c. water and whisk until completely dissolved. Immediately add coconut milk, sugar, vinegar, sea salt, and cinnamon, stir well to combine.
Add the last three ingredients and stir well. The dough will be slightly thick, but spreadable.
Create 9 pancake rounds that are about 3 inches in diameter. Using the back of a spoon, spread batter to be about 1/4 inch thick. Bake for 12-14 minutes. The underside will be browned and should lift from parchment easily using a spatula.
For the AIP version, top with a heaping teaspoon of coconut oil and maple syrup.