I have been waiting for so long to share this recipe for paleo autoimmune protocol (AIP) pumpkin spiced pancakes with you! Several months ago, my friend and fellow AIP blogger Eileen Laird invited me to participate in a collaborative effort to create a cookbook full of AIP recipes specifically for breakfast. I jumped at the opportunity, because I know from personal experience how hard it is to come up with satisfying and tasty breakfasts on a protocol that excludes not only grains and dairy, but also eggs and nuts. I contributed several of my existing recipes and then Eileen asked if I would try to create some kind of pancake that is AIP friendly and not reliant on plantains, since we know those aren’t available every where. It took a bit of trial and error, but I am thrilled with how these pancakes turned out.
The wait is finally over! The cookbook is available as of January 1, 2015 and I have been given the OK to share this recipe with you as a special sneak preview of what you’ll find in this outstanding resource.
The cookbook is the work of 26 bloggers who have all used AIP to improve their own health. You’ll get the convenience of 85 curated recipes, including 33 that are not published anywhere else. Over half of the recipes can be easily modified for low-FODMAPs, SCD/GAPS, low-histamine, and coconut-free diets – so this is truly a resource for everyone who is using a healing diet to manage their autoimmune and other conditions.
Click here to learn more and get your own copy immediately!
Paleo Pumpkin Spice Pancake Recipe
- 2 tablespoons gelatin
- ½ cup hot water
- 4 medjool dates, pits removed
- ½ cup pumpkin puree
- 2 tablespoons melted coconut oil
- 1 teaspoon apple cider vinegar
- ⅔ cup sweet potato flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
- Dissolve the gelatin in the hot water and mix well.
- In a food processor or high speed blender, puree dates, pumpkin, coconut oil, apple cider vinegar, and the gelatin and water mixture until smooth.
- Add sweet potato flour, baking soda, salt and cinnamon. Puree again until all ingredients are well combined (the batter will be thick – more like a cake than a traditional pancake).
- Make six roughly equal size pancakes on the cookie sheet – spreading them out so that each one is about ¼ inch thick.
- Bake for 25-30 minutes, or until they hold together when you gently slide a spatula under them and try to move them.
- Serve with desired topping (maple syrup, honey, or coconut cream) or eat plain.
INGREDIENT NOTES:
- You can purchase sweet potato flour in some health food stores and online. I created and tested this recipe with this brand from Barefoot Provisions.
- Regular grocery store gelatin will work here, but I recommend using quality gelatin made from grass fed beef like this one from Great Lakes.
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Shared on Paleo AIP Recipe Roundtable.
PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
The batter for these pancakes is incredibly delicious! Unfortunately, the flavor becomes significantly muted during the cooking process, to the point where the pancakes themselves don’t taste like much to me. Do you have any suggestions for how to maintain the flavor of the original batter after cooking?