Can I make these paleo pumpkin pancakes Core AIP Elimination phase compliant?

I haven't had success making a version of these pancakes that complies with the Core AIP version of the AIP diet that's as fluffy and light as these Modified AIP-compliant pumpkin pancakes. Gelatin won't work as a sub for the flax egg here, unfortunately. For the best Core AIP pancakes that are super easy to make and absolutely delicious, try my AIP Banana Pancakes .

Should I use canned or fresh pumpkin puree?

I used canned pumpkin puree for ease and convenience, just ensure that it's not pumpkin pie filling and that pumpkin is the only ingredient. You could also make your own pumpkin puree if you prefer! I like using the “sugar pumpkin” or “pie pumpkin” variety. Roast your pumpkin in the oven and then scoop out the flesh and blend in a food processor until smooth.

Can I substitute the flax egg for a regular egg?

I have not tested with a regular egg myself but would guesstimate one small egg could work.

What do I serve with these pumpkin spice pancakes?

To have a balanced meal, I recommend serving with some greens or fruit, and with a protein like bacon, turkey bacon or these Maple Breakfast Sausages .

Vegan Pumpkin Pancakes • Heal Me Delicious

Description

These Vegan Pumpkin Pancakes are soft, thick, fluffy and delicious! They’re paleo, egg-free and nut-free, and made with pumpkin pie spices for a warm and comforting Fall breakfast.

Ingredients

Units Scale

2 TBSP flaxseed meal
6 TBSP water
1 1/2 cups Bob’s Red Mill Cassava Flour
1 TBSP cream of tartar
1 1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
Pinch of cloves
3/4 tsp sea salt
2 TBSP coconut sugar
2 cups full fat, additive free coconut milk (from a can)
1/2 cup pumpkin puree
2 TBSP olive or avocado oil (plus more for cooking pancakes)
2 TBSP apple cider vinegar

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Instructions

In a small bowl combine flaxseed meal and water and set aside to congeal into an “egg.”
In a large bowl, combine cassava flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, sea salt and coconut sugar. Make a well in the centre of the bowl and set aside.
In a separate bowl combine full fat coconut milk, pumpkin puree and oil and whisk together.
Add the wet ingredients to the dry ingredients and mix until just combined. DON’T OVERMIX.*
Gently fold in flax egg, being careful not to over-manipulate the batter.*
Finally, gently fold in the apple cider vinegar, once again, being careful not to overmix. Batter should be very light and fluffy. Set aside for 5 minutes.
Preheat stove to low-medium and add avocado/olive oil as desired.
Once batter has rested and skillet is hot, scoop out approximately 1/3 cup batter and place into pan. Don’t over-manipulate it or flatten it out too much. Pancakes should be about 3-3.5 inches wide.
Cook 2ish minutes per side.
Serve warm with toppings of your choice.

Notes

*Do not overmix or over-manipulate the batter at any point as it will result in gummy-textured pancakes.

Prep Time: 20 minutes
Cook Time: 20
Category: Breakfast/Brunch
Method: Stovetop
Cuisine: American