Pumpkin Apple Pancakes (paleo, AIP, vegan, gluten free)
I love pancakes! They are my weekend go-to brunch item. I have a delicious recipe for gluten free oatmeal pancakes but unfortunately, oats are not allowed on the AIP diet which I am trying out for awhile. I've been working on these grain free pumpkin pancakes for about a week to get the texture just right. There are a million recipes for paleo pancakes out there but most use almond flour and eggs which I can't eat. These are held together with applesauce and collagen peptides. They have tons of pumpkin flavor and the center reminds me of pumpkin butter. They are really yummy with a dab of coconut oil or ghee and a drizzle of maple syrup.
Pumpkin Apple Pancakes
1/2 cup of canned organic pumpkin puree
1/4 cup of unsweetened organic applesauce (I used cinnamon applesauce)
1 tsp of vanilla extract (or vanilla bean powder)
2 Tbs of maple syrup or coconut nectar
1 scoop of collagen peptides
1 tsp of baking soda
1/4 tsp of sea salt
1 tsp of cinnamon
1/2 tsp of ground ginger
1/4 tsp of cloves
1/2 cup of coconut flour
1/4 cup of cassava flour
1 cup of coconut milk (I like this one because it does not have added gums or thickeners)
Optional: 1/4 cup of raisins or chocolate chips
Coconut oil or ghee for cooking
In a mixing bowl, combine the pumpkin, applesauce, maple syrup, vanilla extract, collagen peptides, baking soda, sea salt, and spices. Add the coconut flour and cassava flour and stir until incorporated. Add the coconut milk and stir again. Add the raisins or chocolate chips if using.
Heat a non-stick frying pan (I used a GreenPan with a ceramic coating) over low heat. Add a tsp of coconut oil or ghee. Scoop 1/4 cup of batter onto the pan for each pancake. These take about 7 minutes on each side to cook through so be patient! When the pancake is stable, flip and cook on the other side. They will get a little bit brown and carmelized from the pumpkin but that is part of the deliciousness. Serve with your toppings of choice!