Oven-Baked Pumpkin Spice Pancakes
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 3
  • 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
  • Optional: maple syrup, honey, and/or whipped coconut cream for topping
  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 mixtureuntil 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 or eat plain.
Recipe by Autoimmune Wellness at https://autoimmunewellness.com/breakfast-on-the-autoimmune-protocol/