Autumn is wrapping our homestead in swirling wind and dancing leaves that decorate the ground with their brilliant hues. We are putting the garden to bed, shelling beans, offering gratitude for all the greens and medicinal herbs still growing in our greenhouse, and trying to eat dinner earlier so we can go for a walk before sunset.

This is a magical time of turning inward and nourishing ourselves deeply.

I am a proponent of the philosophy that we eat more when we need to do more. To start the day, we like to have protein. Our mornings are busy and spent outside, so our bodies need to expend more energy keeping warm while using brain power to make things happen.

These pancake recipes are high in protein, fiber, and blood sugar balancing spices. They happen to be free of gluten, dairy, artificial / processed sweeteners and grain.

They freeze well and reheat easily in the toaster or toaster oven.

We love topping ours with coconut yogurt, maple syrup, and fresh, chopped fruit when it’s in season.

ALMOND PANCAKES                                                     

Makes 8 to 10 pancakes

You will need:

• 1½cup almond flour

• 1/2 cup tapioca or arrowroot flour

• 1/4 cup coconut flour

• 1/2½teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4¼teaspoon salt

• 3 eggs, beaten separately in a small bowl

• 1¼cup almond milk

• 1 tablespoon maple syrup

• 1 teaspoon apple cider vinegar

Preheat oven to 350 degrees.

Coat a baking tray with olive oil and set aside.

Beat the eggs in a small bowl.

In a large bowl, mix all the ingredients together in the order listed.

Spoon batter onto baking tray in pancake shapes. If batter is too runny, add 1 or 2 more tablespoons of coconut flour.

Bake for 20 minutes.

Enjoy! These freeze well and can be reheated in the toaster or toaster oven.

APPLE PANCAKES                                      

Makes 8 to 10 pancakes

You will need:

• 1½cup almond flour

• 1/4 cup tapioca or arrowroot flour

• 1/3 cup coconut flour

• 1/2½teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 3 eggs, beaten in a small bowl

• 1/2 cup unsweetened applesauce

• 1 tablespoon maple syrup

• 1 teaspoon apple cider vinegar

 

Prepare as you would the almond pancakes above. Enjoy!

SWEET POTATO PANCAKES                                              

Makes 8 pancakes

You will need:

• 2 tablespoons flaxseed meal

• 1/4 cup arrowroot flour

• 1/4¼cup coconut flour

• 1/2 teaspoon cinnamon

• 1/4 teaspoon each: cardamom and salt

• 3 eggs, beaten

• 1 tablespoon maple syrup

• 1 cup peeled, boiled, mashed sweet potato

Preheat oven to 350 degrees.

Oil a baking tray with olive oil and set aside.

Mix ingredients together in the order listed.

Spoon onto baking tray and press down to flatten.

Bake for 15 minutes.

COCONUT PANCAKES                                                   

Makes 8 pancakes

You will need:

• 1/2 cup unsweetened shredded coconut

• 1/2 cup cooked quinoa

• 2 eggs, beaten

• 1 cup plant milk

• 2 tablespoons flaxseed meal

• 1/4 cup coconut flour

• 1 tablespoon maple syrup

• 1/4 teaspoon each: cardamom and salt

Preheat oven to 350 degrees.

Oil a baking tray with olive oil and set aside.

Mix ingredients together in the order listed.

Spoon onto baking tray and press down to flatten.

Bake for 15 minutes.