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Banana & pumpkin cinnamon pancakes

Vegan • Gluten free • Dairy free • Egg free • Nut free

These pancakes are packed full of flavour, my boys can't get enough of them! They are soft, quick to create in the blender, and make a perfect pancake stack.

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Delicious topped with banana and pure maple syrup. The AIP diet encourages a low sugar food intake so the banana adds the perfect sweetness. Top with pure maple syrup and banana, or try fresh berries and coconut yoghurt. Yum!

Pumpkin cinnamon banana pancakes

Time : 10 - 15 minutes

Servings : 8 - 10 pancakes


• 1 large ripe banana (approximately 1/2 cup mashed banana, or 1/4 cup banana + 1/4 cup pumpkin puree)

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

• 1 tsp pure vanilla extract

• 1.5 TBSP apple cider vinegar

• 3/4 cup tigernut flour

• 1/2 cup cassava flour

• 1/4 cup tapioca starch

• 1/2 tsp baking soda

• 1/2 tsp sea salt

• 1/2 tsp cinnamon

• coconut oil for cooking


Pure maple syrup


Sprinkle of cinnamon


If you are using pumpkin purée, complete this process first. Add cubed pumpkin to a pot of water and boil until soft. Drain, set aside to cool and then blend until it is a smooth puree.

  1. Combine the pancake ingredients into a blender.

  2. Blend for a few seconds until just combined. The batter should be thick.

  3. Heat a non-stick pan or skillet to low-medium heat and add a little olive or coconut oil.

  4. Add spoonfuls of the batter into the pan or skillet to form small pancake shapes.

  5. Cook each side until bubbling and golden brown.

  6. Serve topped with a drizzle of pure maple syrup, banana and a sprinkle of cinnamon.


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