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Oven Baked Pumpkin Spice Pancakes from 85 Amazing AIP Breakfasts

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Pumpkin Spice Pancake

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.

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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!

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Paleo Pumpkin Spice Pancake Recipe

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Oven Baked Pumpkin Spice Pancakes from 85 Amazing AIP Breakfasts

★★★★★

5 from 1 reviews
  • Author: Jaime Hartman
Print Recipe

Description

These AIP-friendly pancakes will amaze your tastebuds! (Shared with permission from 85 Amazing AIP Breakfast Recipes)

Ingredients

Scale
  • 2 tablespoons gelatin
  • 1/2 cup hot water
  • 4 medjool dates, pits removed
  • 1/2 cup pumpkin puree
  • 2 tablespoons melted coconut oil
  • 1 teaspoon apple cider vinegar
  • 2/3 cup sweet potato flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  1. Preheat oven to 350°F and line a cookie sheet with parchment paper or a silicone mat.
  2. Dissolve the gelatin in the hot water and mix well.
  3. In a food processor or high speed blender, puree dates, pumpkin, coconut oil, apple cider vinegar, and the gelatin and water mixture until smooth.
  4. 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).
  5. Make six roughly equal size pancakes on the cookie sheet – spreading them out so that each one is about 1/4 inch thick.
  6. Bake for 25-30 minutes, or until they hold together when you gently slide a spatula under them and try to move them.
  7. Serve with desired topping (maple syrup, honey, or coconut cream) or eat plain.
  • Category: breakfast
  • Cuisine: american

Did you make this recipe?

Share a photo and tag me @gutsybynature. I can’t wait to see what you’ve made!

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.

33 replies on “Oven Baked Pumpkin Spice Pancakes from 85 Amazing AIP Breakfasts”

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?

I had the same problem. Batter tasted good, although it was much drier than I expected. Pancake didn’t bake well and was blah.

[…] Oven Baked Pumpkin Spice Pancakes from Gutsy by Nature […]

[…] Oven Baked Pumpkin Spice Pancakes from Gutsy By Nature Pumpkin Fry Bread, Apple Sausage and Cauliflower ‘Grits’ from Adventures in Partaking Pumpkin ‘Porridge’ from Healing Family Eats Yuca Pumpkin Breakfast Pudding from Enjoying This Journey Pumpkin ‘Oat-less’ Meal from Adventures in Partaking Chewy Pumpkin Spice Breakfast Cookies from Sweet Potatoes and Social Change […]

I have made these multiple times and we love them! This last time we used 1/3 cup of date lady date syrup in place of the dates and the yum factor went up by at least 10 notches! This is how we’ll make it from here on out! Thanks for a fantastic recipe!

★★★★★

Hi Jaime, Is there any substitute for the sweet potato flour? I have a reaction to potatoes and would love it if you could give me a couple other options. Much thanks.

I’m sorry, I haven’t tried it with any other flours. I think it would probably work with the squash flour made by “Anti-Grain” flour, but you would need to experiment.

Thank you for the recipe and the idea to bake these. I scoured the Internet for a recipe with pumpkin as the dominant ingredient.
We didn’t have any sweet potato flour.
And since I was using home baked pumpkin, this is what I did and they came out wonderfully.
The baked pumpkin was left to “drain” in the fridge, so we could pour off some of the extra water.
I used 1 cup of purée, instead of 1/2 cup.
Considering that pumpkin doesn’t hold moisture, like sweet potato or other flour, I selected 1/4 cup coconut flour and 1/2 cup Cassava flour as the substitute for sweet potato flour, since coconut flour absorbs well.
I decreased the water in the gelatin to 1/4 cup and proofed and melted it over hot water. This was barely enough water.
I chose to reduce the dates by half since I eat very few sweets.
The wet ingredients aerated well in the Vitamix.
We then added some additional spices – a bit of cloves and ginger powder to cinnamon and the other dry ingredients.
Blended all in the vitamix
Spooned onto the cookie sheet, spreading into flat ovals.
Baked 27 minutes at 350. Test with a toothpick.
They lifted easily from the sheet. The outside was browned and cracked, the inside soft. We drizzled a little maple syrup on the plated pancakes.
They were wonderful.

I use tiger nut flour or cassava flour or coconut flour; I never use sweet potato flour. They are always delicious

These look great, but I am on a low sugar diet for candida. Any suggestions on what to substitute for the dates?

[…] But look on the sunny side! There are actually a lot of AIP-approved, delicious dishes that entirely avoid eggs. This post, from Real Everything, Egg-Free AIP Breakfast Round-Up, actually features 31 recipes for eggless breakfasts. Find everything from breakfast hashes to homemade sausages and sliders, skillets, soups, smoothies, even AIP-approved buttermilk biscuits and oven baked pumpkin spice pancakes […]

I am wondering what I did wrong. I used the exact measurements and ingredients called for. The batter was incredibly thick, stuck to the spoon in one big glob – way too thick for the vitamix blender, and nothing like cake batter. Next time I would use the food processor. I am curious about the directions for the gelatin. On the first try, I followed directions exactly, adding the gelatin to hot water, and that created a blob of gelatin. Most recipes I see call for adding gelatin to cold water and then dissolving in hot water. So, on my 2nd try, I added 2 T gelatin to 2 T cold water, and then added to 1/2 cup (less 2 T) of hot water. Not all of the gelatin dissolved. I’d love to hear people with success tell me how they may have altered the instructions. Thanks!

I bought bulk beef gelatin by NOW foods. Used very hot water from tap and just sprinkled it really slowly over the top while whisking it in with a fork. It cools and gels quickly. I had to pause for a few minutes to do something else and it thickened very quickly, so I had to repeat.

Palm oil. Use organic and sustainable etc. is a perfect replacement for coconut oil.

To the lady looking for a sugar substitute. I had severe Candida in 1999, could barely walk, think or digest, allergic to almost every food, very severe and interestingly a bit of date sugar never hindered my progress or recovery. I did make a full recovery. I think because it’s high in fiber so the sugar is released slowly in your system, and the nutrition that comes from dates is soooo healing, it supports your immune system. I was well for 15 years and then went back to eating tons of sugar, and enduring tons of stress and I have landed back in the same place. Date sugar is one of the things I do allow myself if it’s spread out in a baked good, so each serving is low. You could reduce the sugar in this recipe to half, add in some maple extract, and the taste would still be amazing. FYI the structure is coming from the dates and the gelatin. Not from the date sugar. I have decades experience baking with date sugar, and it never holds anything together because it doesn’t melt and turn sticky like regular sugar. However, I never have used date syrup. I just ordered some and I’m excited to try, hoping it will help congeal ingredients together. If you are uncomfortable, I’m pretty sure you could leave the sugar out all together, and the pancake will still hold together the same. Add in a little extra cinnamon, cloves, ginger (pumpkin pie spices) for extra flavor.

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