Ingredients:

6 eggs
2/3 c. pumpkin puree
2/3 c. coconut milk, full fat (can substitute other types of milk)
2 T. coconut oil or avocadoil oil
1/3 c. maple syrup
1 tsp. apple cider vinegar

1 c. cassava flour
1/4 c. coconut flour
1/2 tsp. baking soda
1 T. pumpkin pie seasoning
1/4 tsp. sea salt


Directions:

Blend wet ingredients in the blender then add the dry ingredients. Blend till just smooth. Add more milk as needed. Bake on a hot griddle and serve with pecans and real maple syrup! **Recipe adapted from www.adventuresofasickchick.com
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I have loved the banana and egg pancakes but without any flours at all, they are a bit harder to flip and cook. I decided to try adding some cassava flour today to see how it worked at they were perfect! They have the texture of regular pancakes without any grains at all. Cassava flour is a root so no grain to feed that yeast. 

Ingredients:

1 banana
2 eggs
1/4 c. cassava flour
1/4 tsp. sea salt
1/4 tsp. baking powder

Directions:

Add everything to the blender and blend a quick second till smooth. Cook on griddle till golden on both sides. I also love to add blueberries to the pancakes on the griddle while cooking. This makes about 7-8 pancakes. They are great to eat cold later with some almond butter. 

You can easily make these gluten free with a good GF flour blend. These are light yet hardy for a great breakfast. 

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Ingredients:

1  1/2 cups whole grain flour or GF flour mix. (I use kamut or spelt)
2 T. honey
1  1/2 tsp. baking powder
pinch of salt
1  1/2 cups milk of choice
3 T. melted butter or coconut oil
2 eggs
1/4 tsp. dried ginger
1  1/2 cups. diced peaches. I leave the peels on. 

Directions:

Mix all dry ingredients together and stir in wet ingredients. Fold in peaches and cook on a griddle. I love to eat these plain!

These hearty pancakes are such an easy, dairy free way to make breakfast happen. You can make them gluten free by using gluten free oats as well. 
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Ingredients:

2 large or 3 medium bananas
2 T. coconut oil
1 T. maple syrup
2 eggs
1 cup oats
1/2 t. baking soda
1/s t. salt
1/2 t. cinnamon
1/4 t. nutmeg

Directions:

Add all ingredients to the blender and blend till smooth. Cook on a griddle
and top with maple syrup and fresh fruit. Eat them plain or with nut butters as well for a great protein snack! 

These pancakes are totally grain free and loaded with protein! The pumpkin puree keeps these cakes moist and hardy! You can use sweet potato puree as well. 

Ingredients:

1 c. fine ground almond flour
1/4 tsp. sea salt
1/4 tsp. baking soda
3/4 tsp. pumpkin seasoning
3 T. maple syrup
3 eggs
1/3 c. pumpkin puree or sweet potato puree

Directions:

Add all ingredients and mix until smooth. Cook till golden on a griddle. 
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These delicious and hardy pancakes can easily be made with gluten free flour for a GF diet as well as dairy free. They taste like the holidays but no one will tell if you eat them year round!

Ingredients:

1 1/2 C. whole grain flour or GF blend
1/4 C. coconut sugar
1 t. ground ginger
1 t. baking powder
1 t. baking soda
1/2 t. sea salt
3 eggs
1 C. milk of choice
1/3 c. melted butter or coconut oil
1/4 c. molasses

Directions:

​Mix dry ingredients together and then stir in wet ingredients till just combined. Cook on a griddle and serve with hot apples and cinnamon!