I have made these pancakes twice, and I think they’re delicious! They are Paleo Autoimmune Protocol friendly (egg, sugar, nut, and grain-free), and they are super simple — as long as you have plantain flour.
Sadly, I’m now FRESH OUT of plantain flour and need to order some more. The last batch I ordered was through a German company called Hanneforth (click here for a link to their flours page). Hanneforth carries a wide variety of high quality gluten free flours and baking mixes as well as pre-baked items that they will ship locally (within Germany).
Cranberry Studded Pumpkin Pancakes (AIP-Friendly)
Makes 5-6 small pancakes
- 1/2 cup plantain flour
- 1/2 cup pumpkin puree
- 1/2 cup coconut milk (full fat, i.e. from a can)
- 1/2 – 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp freshly squeezed lemon juice
- pinch of sea salt
- cranberries for “studding” (20-25 berries)
- coconut oil for frying
- pure maple syrup for serving (not really AIP-friendly, but do it anyway if you’re feeling frisky!!!)
Stir together all ingredients except cranberries. Note: the batter will be thicker than typical pancake batter.
Melt coconut oil on griddle or in large skillet over medium heat. *NOTE: These pancakes stick easily. Don’t skimp on the oil, and you may want to use a non-stick skillet/griddle for this recipe!
When griddle is hot, place dollops of batter on it… I’m able to get 5-6 small pancakes out of this recipe. Gently spread out the dollops of batter so that the pancakes cook evenly. Place 4-5 cranberries on each pancake. Let cook for about 5 minutes, until ready to flip.
Flip (now the cranberry side is face-down) and cook for another 4-5 minutes. The cranberries will burst and sizzle a bit… That’s okay!
Serve with maple syrup, if desired.
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