LEMON BLUEBERRY AIP PANCAKES

Fluffy AIP pancakes bursting with lemony flavor and sweet blueberries are such a fun breakfast! Top them with coconut whipped cream for an indulgent treat. Paleo and Gluten-free.

Pancakes are such a comfort food, and you can still enjoy them as part of the AIP diet. These pancakes are made with cassava flour, and use a blender to make them extra fluffy. They are perfect served all on their own, or even sweeter with maple syrup and coconut whipped cream.

HOW TO MAKE AIP PANCAKES:

These are REALLY simple, so don’t worry if you don’t have a ton of time and energy to devote to making them. All you need to do is add all the ingredients to the blender and blend until the batter is smooth. Then, heat a skillet, spoon the batter onto the pan, sprinkle on some blueberries and cook until brown on each side.

TIPS FOR MAKING AIP PANCAKES:

• Keep them small! Cassava flour has a tendency to make things gummy, especially if the pancakes are too large or thick. Making smaller pancakes helps with that.
• Choose a good-quality cassava flour. To avoid the gumminess mentioned above, I recommend Otto’s Cassava flour – it always gives me consistent results.
• These pancakes are SO good topped with coconut whipped cream. Here’s my favorite recipe.
• Or, you could top them with this incredible Blueberry Sauce.

HOW TO STORE THESE PANCAKES:

These will keep in the refrigerator for up to 3 days. To reheat from the refrigerator, microwave until slightly warm, or toast on a low setting in the toaster or conventional oven (300 degrees F).

To freeze them, lay them in a single layer and allow them to flash freeze for 1 hour, then transfer them to a freezer bag or storage container and freeze for up to 3 months. To reheat from freezing, allow them to thaw and then microwave until slightly warm, or toast on a low setting in the toaster or conventional oven (300 degrees F).

They freeze great!