In a dream world, there would be breakfast all the time right?! Ok maybe this is just my dream world, and yes, not going to lie I do think about breakfast as I fall asleep at night!

This past week I was traveling to celebrate the launch of my debut print cookbook, All American Paleo Table! It was such a joyful, exhilarating and exhausting week but so amazing to watch this dream of mine come to life and finally be in your hands!

Ok, so while traveling the breakfast menu at restaurants always gets me so excited and I secretly just want to eat all the pancakes, waffles and cinnamon rolls on the menu, but sadly I can’t! So I came home and created these grain-free, gluten-free and Paleo pancakes full of all the comforting fall flavors for you all!

These pancakes are so simple to make and I usually double the batch, freezing half for quick mornings.  My husband loves to grab a few for breakfast and they are so nice to have on hand.  Chestnut flour is one of my favorite flours, especially when paired with cinnamon and spice.  It is a traditional Italian flour and slightly higher in carbohydrates, so I pared it with almond flour to balance everything out!

If you love breakfast foods and pancakes as much as I do, be sure to check out my Fluffy Banana Pancakes (nut free), or my Soufflé Squash Pancakes, or the two breakfast chapters in my cookbook, All American Paleo Table!  And if you do have a copy of my cookbook, I would LOVE if you took a second or two this weekend to leave me a review on Amazon (seriously thank you thank you)!

Paleo Spiced Chestnut Flour Pancakes with Cinnamon Apple Maple Syrup

Chestnut flour has a hint of spice to it naturally and a very fine grind of grain free flours, making for a very light pancake batter.  Serve with a scoop of apple cinnamon maple syrup for a scrumptious fall flavored breakfast full of festive cheer.

Cinnamon Apple Maple Syrup

• 3 large granny smith apples
• 2 tbsp butter
• 3 tbsp maple syrup
• 1 tsp ground cinnamon*
• 1 tsp lemon juice

Spiced Chestnut Flour Pancakes

• 1 cup almond flour
• 1/2 cup chestnut flour**
• 1/2 tsp baking soda
• 1 tsp ground cinnamon*
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp ground cardamom
• 4 eggs
• 1/2 cup coconut milk, full fat & unsweetened
• 3 tbsp butter, melted
• 1 1/2 tsp vanilla
• 1/2 tsp lemon juice
• 2 tbsp butter, for greasing griddle

*For all the spices I recommend using Primal Palate’s fall spice blends for the best taste!

**Chesnut flour is a nut-based flour and not the same as water chestnut flour.

Directions

• To make the cinnamon apple syrup, warm a skillet to medium low heat.  Peal and core apples.  Chop into thin slices.
• Melt butter in the skillet and add remaining syrup ingredients.  Mix together so that the apples are coated. Cover with a lid and cook on low for 40 minutes or until apples are soft.
• Meanwhile start to make the pancakes by heating a griddle to medium-low heat.
• Use a hand mixer to blend together all pancake ingredients. Scrape down the sides of the bowl and blend again.
• Add a pad of butter to the griddle.  Drop a spoonful of pancake batter onto the hot griddle, cooking pancakes for a minute then flip to the other side and cook for an additional minute.
• Repeat process until all batter is used.
• Serve pancakes with a spoonful of warm cinnamon apple maple syrup. Garnish with butter, whipped cream or additional maple syrup as desired.

This & That

• These pancakes store fabulously, and we usually eat them so quickly that I like to double the batch and save the rest for breakfast throughout the week.
• To make the recipe completely sugar free, simply omit the maple syrup from the recipe—it still tastes great!