This paleo AIP pumpkin pie is the ultimate allergy friendly dessert.

Aip Pumpkin Pie

AIP compliant pie crust (Cooked (Optional **see notes))

Coconut milk (Full fat)

Maple syrup

tbsp Gelatin

tbsp Coconut butter

tsp Ground ginger

tsp Ground cinnamon

tsp Ground mace

tsp Ground cloves

tsp Pink Himalayan salt

15 Pumpkin puree

AIP Pumpkin Pie

In a sauce pan pour in coconut milk and maple syrup. Add gelatin and allow to bloom for 5-10 minutes.

Add remaining ingredients except pumpkin puree to sauce pan and begin to warm over medium heat. You may need to heat container of coconut butter in hot water to soften before measuring it out. Whisk until gelatin has dissolved and mixture starts to simmer.

Once gelatin has dissolved, mix in pumpkin puree and remove from heat.

Pour into crust or divide evenly among ramekins and allow to set for 3-4 hours in the fridge.

These AIP Pancakes made with cassava flour are a delicious and luxurious addition to your morning. When you're looking for that special weekend AIP breakfast treat, these pancakes whip up quickly and easily!

AIP Cassava Flour Pancakes

Cassava Flour

Tapioca Starch

tsp Cream of Tartar

tsp Baking Soda

Sea Salt

1.5 tbs Apple Cider Vinegar

tbs Coconut Sugar

tsp Vanilla Extract

Coconut oil

Mix all of the ingredients in blender (preferred method for fluffy pancakes) or in a large bowl and mix until smooth. Go for at least 30 seconds in the blender.

Heat a skillet over medium heat. Add a small amount (about a tablespoon) of coconut or avocado oil to the pan, melt if necessary, and then swirl around to cover.

Spoon 1-2 large spoonfuls (approx 2-3 tbs) of batter into the pan to form a pancake, and repeat until you run out of space. (These will be small, silver dollar sized pancakes, about 2 inches wide)

Cook for 3 minutes and then flip and cook for 3 minutes more.

This recipe is great- simple, the flavor is fantastic! However....these are NOT light and fluffy.  I have yet to make anything with cassava that IS light and fluffy, so I was skeptical going in. But the batter was light and fluffy, so I was optimistic. But the end result was warm and delicious, but dense and chewy. Perfectly fine and I will definitely make these again.  But if you expect the fluffy buttermilk pancake of your pre-aip days, you will be disappointed.  That being said, this was MUCH better than the other recipes I have tried. And my toddler was happy to have these- he has been asking for pancakes for months. So thank you!

I've been eating AIP for over two years now and have tried many pancake recipes. Most end up cooking like tortillas, or are tough and crispy and not appetizing. These are by far the best! I did do some substitutions for mine. 

Sub arrowroot powder for banana flour.

A dash of beef gelatin. 

Skipped the cream of tartar.

A tiny bit more coconut milk.

I'm glad I watched the video tutorial.

They make cute little light and fluffy pancakes! I topped mine with sliced banana, ginger powder and maple syrup. I will be making these again!

One of our family traditions is to have pancakes and ice cream for birthday breakfast, I am currently back on AIP following a Hashimoto's flare and was sooo happy to find your pancake recipe so I was able to fully enjoy our family tradition. They are the fluffiest and best tasting AIP pancakes I have tasted in my 2.5 year gluten free journey. Thank you!

I’ve been on the AIP diet for 7 days today and it’s been difficult for sure. I like savory spicy breakfasts and have never been big on pancakes, even chock full of yummy gluten! But, I’ve got to tell you, these were awesome! I even made them big and covered them with home made blueberry sauce and maple syrup. Thank you so much for the delicious recipe.

This is by far the best AIP compliant pancake recipe! I’ve made it so many times and it makes my day. I know one commenter said that they are not fluffy but omg they are sooo fluffy!!! Your tip about making the batter in a blender is the best tip to get it fluffy. Thank you for making my Saturday mornings the best!!

These are the best AIP pancakes I’ve made yet. After countless recipe fails,  I’m so happy to have found one that works! Thank you so much. I topped mine with warm berries :)

couldn't get these to cook on the stove without sticking.. so i used a waffle machine and they turned out super good. seriosuly tasty felt guilty after eating them lol. 

They turned out really gooey and soft for me. Yum. Although spiked my blood sugar haha. DO you know any good pancake or waffle recipes that use plantains instead?

thanks for the recipe (:

I love this recipe! a few tips:
 - mix the apple cider vinegar in with the coconut milk before combining with the dry ingredients, this helps to evenly activate the baking soda and gives a fluffier result.
- use copious amounts of coconut oil in a non-stick pan. First time I tried this recipe they stuck horribly.. use more oil than you would think.
- for DELISH "pizza crust" make the pancakes w/o sweetener &amp; vanilla (still use the banana) put Nomato sauce, cured meat, basil, nutritional yeast etc on the mini pizza-pancake then pop in the oven at 450 to crisp up. So happy to have my Friday night pizza night back!

Hmm. I was going to give opposite advice.  I have a great non-stick frying pan (t-fal) and found that I liked the texture better if I didn't use any cooking fat.  They are the "best" AIP pancake out there.  I've been doing AIP for more than 4 years now and needed a reset so I was in search for an AIP pancake.  I've probably tried more than a dozen recipes and haven't liked any of them until I found these.  However they ARE NOT light and fluffy.  They are chewy but still the best out there.  Also, you may want to use applesauce if you don't want a banana flavored pancake.  I was able to them normal pancake size.  I really like that they don't use gelatin.  I hate messing with it first thing in the morning. :0)

These are really good, thank you for the recipe. They remind of the fried banana dessert at PF Changs. I do have to say, the middle is a little gummy, but the outside was nice and crispy and yummy. I think next time I will make them like mini pancakes, to avoid so much of the gummy part. I added cinnamon, topped with a drizzle of maple syrup, coconut flakes, and strawberries. Seriously tasted like a dessert!

I thought I was in heaven to eat these tonight. No, they are not like non AIP pancakes; however, by letting them cook until bubbles were present all across, the edges were crispy and delicious. I topped with fresh blueberries, coconut cream, and a very small touch of coconut nectar. Thank you for such an easy and tasty recipe to follow!

I did this! I didn’t have tapioca starch or cream of tartar so I used 1/4 cup arrowroot powder instead. I also put in blueberries on the last batch. Mixed the batter in the blender. All delicious!

These pancakes were so good! I tried them in the blander this time and did notice they had a nicer consistency than the previous method. The flavour is delicious and in our home we have made them savoury and sweet. The savoury version with prosciutto and spinach, fried onions with a splash of olive oil. For the sweet version I made the chocolate sauce and have also topped them with blueberry compote. Delicious! Thanks Michele for all your wonderful recipes !

I made a double batch tonight expecting lots of leftovers! It was a huuuuge hit with my husband and 2 sons, 11 and 15.  We made strawberry tacos with them, just filling them with sliced strawberries and folding the pancake over and wow!!! 

My guys eat a very typical diet, so I’m always really happy when an AIP recipe satisfies the whole family! 

THANK YOU for this recipe!!!! 🙏🏻

I made these as waffles because I don't like the gumminess of cassava flour. They were REALLY GOOD! Crispy and Light in the waffle iron! I didn't have banana but used the applesauce and added 1/3tsp of cinnamon. I've been on the elimination phase of AIP for over 6 months now trying to get relief of some issues. Because of that I have not used coconut sugar at all.  Today I made an exception and tried these with the 2Tbsp of coconut sugar. These were so very sweet for me but my daughter who is not on the diet thought they were amazing with a pile of fresh berries on top. The banana ones are worth a try if they are anything like these. I am going to try them with only a small amount of honey and substitute the banana for pumpkin. Might be good too. The banana ones are worth a try if they are anything like these.. Soany options now. Thank you Michele. I've used many of your recipes to help me through.

Yum, I’m super stoked on these. I’ve been looking for a grain-free egg free pancake and these hit the spot! My batter is ultra thick tho - anyone else?

I seriously love these! I made a few subs and since I'm an avid fan of that mochi texture these really made me super happy. 

The substitutions I think gave mine more "chew" and made them somehow smell and taste reminiscent of Krispy Kreme doughnuts which was wildly unexpected but deeply appreciated lol!

I used thawed frozen raspberries and a few roasted chestnuts mashed (for texture) to replace the banana and some maple syrup to replace the coconut sugar. I also used a bit of ghee for cooking in my pan. 

They were pink too so I'm totally remaking them for valentines day :D 

Thanks so much for this recipe it really is delish.

Super delicious!  My boyfriend just started AIP and we have tasted  some not so great breakfasts.  This was a hit despite the gummy texture,   Neither of us minded it and they were super filling and didn't need any Maple.  I used honey instead of coconut sugar and it worked out great.

These Salted Caramel Blondies are thick, chewy and delicious. They're topped with a decadent caramel sauce and a sprinkle of flaky salt and they're AIP,  paleo and dairy-free.

Salted Caramel Blondies (AIP, paleo) 

Bob’s Red Mill Cassava Flour

Bob’s Red Mill Organic Coconut Flour

coconut sugar

cinnamon

tsp baking soda

tsp sea salt

coconut butter, melted

coconut oil, melted

+ 2 TBSP unsweetened applesauce

tsp pure vanilla extract

gelatin egg (1 TBSP gelatin + 1 TBSP apple cider vinegar

coconut cream (or 100% additive free, full fat coconut milk)

salt

Preheat oven to 350F and line a pan of your choice with parchment paper. I recommend a 9 x 6 pan. An 8×8 baking dish works too but the blondies will be a bit thinner.

In a large bowl combine cassava flour, coconut flour, coconut sugar, cinnamon, baking soda, and sea salt.

In a small bowl mix together liquified/melted coconut butter, melted coconut oil, unsweetened applesauce and vanilla extract.

Make a well in the center of the dry ingredients, add in the wet ingredients and combine. The batter will be quite thick.

Make gelatin egg by first combining gelatin and apple cider vinegar in a small bowl.  Next, add in hot water and use a fork to whisk mixture until frothy and gelatin is fully combined.

Fold gelatin egg into batter. This should loosen the batter up a bit.

Transfer batter into parchment lined baking pan and use a spatula to lay it flat.

Bake for 22 &#8211; 24 minutes in the middle rack of your oven.

Remove from heat and allow to cool 10 minutes before topping with caramel and flaky salt.

To a small saucepan over medium heat add coconut cream, coconut sugar and salt and stir until combined.

Once mixture comes to a boil, reduce heat to low and allow to simmer 20-25 minutes, stirring intermittently. If using full fat coconut milk, process will take closer to 35 minutes.

The sauce is ready once it has reached a dark amber color and is thick enough to coat the back of the spoon.

Once brownies have cooled at least 10 minutes, pour caramel sauce over the brownies to coat the surface. Use a soon or a spatula to spread the caramel in an even layer.

Cut blondies into squares and sprinkle flaky salt on top.

Wow!!! These are amazing!! HANDS down the best AIP dessert recipe I’ve made! Great texture and on man, that salted caramel 🤤 You have to make these!!

Turmeric Ginger Ground Turkey Bowls loaded with vegetables for a healthy low-carb, paleo, keto, whole30 dinner recipe

Turmeric Ginger Ground Turkey Bowls

Tbsp avocado oil

yellow onion, finely chopped

lb turkey

garlic,

Tbsp fresh ginger, peeled and grated or sliced

tsp sea salt,

green onion, chopped

carrots,

yellow squash, chopped

crown broccoli, chopped

Heat the avocado oil in a large non-stick...

Heat the avocado oil in a large non-stick skillet over medium-high heat. Add the onion and saute, stirring occasionally, until translucent, about 3 minutes. Add the turkey and brown for 3 minutes per side before using a spatula to break it into smaller pieces. Add the remaining ingredients and stir well. Cook 5 to 8 minutes longer, or until turkey is cooked through. If desired, add any sauces, such as teriyaki sauce, coconut aminos, etc.

You can either cook the vegetables in the...

You can either cook the vegetables in the same skillet as the turkey, or cook them separately. To cook them with the turkey, simply add the vegetables after browning the turkey, stir well, and cover with a lid. Cook, stirring occasionally, until vegetables reach desired done-ness and turkey is cooked through, about 8 to 12 minutes.

To cook the vegetables separately, heat avocado oil...

To cook the vegetables separately, heat avocado oil in a separate non-stick skillet over medium-high and add the chopped vegetables. Cover and cook 3 minutes. Remove cover and continue cooking until vegetables reach desired done-ness.

Fill bowls with desired amount of turmeric ground...

Fill bowls with desired amount of turmeric ground turkey and vegetables. If desired, you can serve over a bed of steamed brown or white rice, and/or drizzle on any of your favorite sauces.

A refreshing melon drink with fresh blended cantaloupe and coconut milk. These frozen cantaloupe drinks are perfect for summer and can be made in either a food processor or blender. For the best flavor, use sweet, ripe cantaloupe.

Cooling Cantaloupe Smoothie

cantaloupe

coconut milk beverage

sea salt

Put 1 cup of the frozen cantaloupe inside a food processor. Turn on low speed. While the machine is running, add the coconut milk and the remaining cantaloupe pieces. Add sweetener (if using) and salt. Increase speed to high and blend until extremely smooth, about 3 minutes.

Pour into a pitcher with a spout for easy pouring. Serve in glasses with a straw.

Lemon and parsley top off a simple no-fail roasted radish recipe.  The best recipe for cooking watermelon radishes any time of year.

Roasted Watermelon Radishes with Lemon and Herb

watermelon radishes,

T coconut oil

tsp kosher salt

tsp black pepper

tbsp fresh parsley, finely chopped

lemon, zested

Preheat oven to 375F.

Toss cut radishes with melted oil and salt on a sheet pan.

Roast 30 minutes, tossing halfway through, until slightly browned.

Toss radishes with pepper, parsley and lemon zest.

Bitter and flavourful Swiss chard is an excellent match for caramelized onions and apples in this delicious side that is paleo, AIP, vegan and Whole30 compliant.

Swiss Chard with Apples (AIP, vegan, Whole30) 

Swiss chard (any variety is fine)

TBSP extra virgin olive oil

yellow onion, sliced

garlic, crushed

apple (any variety),

TBSP coconut aminos

TBSP balsamic vinegar

TBSP fresh basil, chopped

TBSP fresh thyme, picked

Salt

Wash chard and tear away leaves from centre vein and stems. Roughly chop leaves, and slice stems into 1/4-inch thick pieces. 

In a very large skillet or deep cast iron pot, heat olive oil over medium-low heat. Once oil is hot, add sliced onions and sauté 5-7 minutes, stirring frequently to ensure the onions are coated with oil. Ensure onions are evenly spread out in the pan and leave them to cook for another 5-7 minutes stirring only as needed. (You want to leave them alone enough to brown, but not burn). 

Once the onions have begun to caramelize, add crushed garlic and sauté an additional 1-2 minutes. 

Next, add in chard stems and chopped apple, and sauté 3-5 minutes.

Add chard leaves in batches, stirring to coat with oil and allow to wilt slightly before adding more. Once all the chard is incorporated, add coconut aminos and balsamic vinegar and sauté another 2-3 minutes. 

Remove from heat, add fresh herbs and salt to taste. 

So delicious! Made with green chard and without coconut aminos, but absolutely a tasty and creative dish!

So yummy! Made this without coconut aminos, so I doubled the amount of balsamic vinegar. 
The mixture of flavours was great! Can’t wait to try again with other greens.

So tasty, even my picky boyfriend enjoyed it. I left out the coconut amino and topped it with chopped walnuts. Delicious! This will definitely be going into the meal plan rotation.

Oops, I forgot to rate the recipe. Definitely five stars!

This recipe was a delicious way to eat swiss chard. I didn't have coconut aminos but I swapped for soy sauce and it was delicious.

This Creamy Mushroom Soup with Bacon is dairy-free, made with simple ingredients, and comes together in 30 minutes.

Creamy Mushroom Soup with Bacon (Paleo, AIP, Whole30)

bacon

onion

garlic (minced)

mushrooms (sliced (cremini, baby bellas, etc.))

thyme

parsley

rosemary

tbsp arrowroot flour

tbsp balsamic vinegar

bone broth

tso sea salt

potato

filtered water, divided

unsweetened full-fat coconut milk

Heat a large stockpot or Dutch oven over medium heat, add chopped bacon and saute until crispy (about 3-5 mins.). Transfer cooked bacon bits to a plate and set aside, leaving 1-2 Tbsp of bacon grease in the pot (you can strain and save the rest for later in the fridge).

Add and sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms, thyme, parsley, and rosemary, cooking for 5 minutes. Pour in the balsamic vinegar and mix, let it cook for 2 more minutes or so.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add broth, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt.

Cover and allow to simmer for 15 minutes, while occasionally stirring, until thickened.

Meanwhile, make the cream sauce by boiling sweet potatoes in a small saucepan with enough water to cover for 10-12 mins. Once sweet potatoes are fork-tender, strain and add to a blender. Add 1 cup water and coconut milk and blend until smooth, adding more water if needed to loosen. You want it to be a thick creamy consistency, set aside.

Returning to the soup, reduce heat to low, and stir in cream sauce. Allow to gently simmer (do not boil). Adjust salt and seasonings to your taste.

Mix in the bacon bits (or you can sprinkle them on top of the bowls you serve in to keep it crispy) and chopped fresh parsley. Serve and enjoy!

One of my favorite go-to, no-fuss, delicious ground meat recipes! It&#39;s gluten-free, paleo, AIP, and Whole30-friendly. Read the full post for more Easy AIP and Paleo Ground Meat Recipes!

16+ Healthy Ground Meat Recipes: Egg Roll Skillet (Paleo, Whole30, AIP)

tbsp extra virgin olive oil

cauliflower rice ((fresh

Sea salt and pepper to taste ((Omit pepper for AIP))

pork pork

ginger

garlic powder

coleslaw mix with shredded cabbage and carrots ((1 package))

scallions (roughly chopped)

fish sauce

coconut aminos

Heat a large sauté pan and add a tablespoon of olive oil over medium heat. Saute cauliflower rice for 3-5 minutes until tender and season to taste with sea salt and pepper.

Transfer cooked cauliflower rice to serving plates or bowls.

Add another tablespoon of olive oil to the same pan, and add ground meat, ground ginger, and garlic powder, breaking up the meat with seasonings with a wooden spoon as it cooks.

Cook well until you don&#039;t see any more raw meat (approx. 10 mins).

Add the coleslaw mix (you can do it in batches as it cooks down if you need to), stir around and cover for just a few minutes so the veggies get soft and wilt. Then add in the chopped scallions and season more to taste with any of the seasonings. Add fish sauce and stir.

Turn the heat off and drizzle coconut aminos and toasted sesame oil over the meat and veggies, mix it well. Serve the meat and veggies over cauliflower rice and optionally garnish with more scallions.

Apple-Delicata Squash Porridge is the perfect fall and winter breakfast, easy to make, fortified with protein, nourishing and comforting, well loved by both kids and adults.

Apple-Delicata Squash Porridge

apples (unpeeled, flesh cut from the cores)

squash

bone broth (with little fat,

Tablespoons slippery elm (optional

Tablespoons gelatin (or up to

Tablespoons maple syrup (,

each: cloves and ginger

Place whole, uncut delicata squash into insert pot. Add apple chunks. Add bone broth and spices. Make sure rubber ring is in place in the Instant Pot lid, and secure lid, closing steam valve. Choose Manual setting and 8 minutes.

When timer goes off, allow pressure to release naturally for 10 minutes; then press Cancel, place a dish towel over steam valve and open it to release any remaining pressure. Remove lid and insert, so the pot's contents begin to cool.

When cool enough to handle, place delicata on a plate or cutting board. Cut in half length-wise and remove seeds with spoon. (They come out very quickly and easily.) Place squash halves and pot's contents (apples, broth and spices) into blender.

Add remaining ingredients: optional slippery elm, gelatin, maple syrup and sea salt. Blend for about 30 seconds, until smooth. Serve with optional toppings, or pour into portable containers for packing in lunches.

Pasture-raised chicken livers are a superfood packed full of vitamins and minerals. Sautéed with garlic, onions, lemon juice, and more, this chicken liver recipe will turn anyone into a beLIVER! Recipe is Paleo, AIP-friendly, and Whole30-compliant.

Top 34 aip recipes from across the web

The most viewed aip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Aip Pumpkin Pie

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Top 34 aip recipes from across the web

The most viewed aip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Aip Pumpkin Pie

AIP Cassava Flour Pancakes

Salted Caramel Blondies (AIP, paleo...

Turmeric Ginger Ground Turkey Bowls

Cooling Cantaloupe Smoothie

Roasted Watermelon Radishes with Le...

Swiss Chard with Apples (AIP, vegan...

Creamy Mushroom Soup with Bacon (Pa...

16+ Healthy Ground Meat Recipes: Eg...

Apple-Delicata Squash Porridge

Sautéed Lemon-Garlic Chicken Liver ...

20-minute Egg Roll Skillet (Paleo, ...

Orange Peel Chicken over Cauliflowe...

AIP Baked Cassava Cake

6-Ingredient Breakfast Hash (Paleo,...

Air Fryer Breakfast Sausage Recipe ...

Banana Pancakes Recipe [AIP, Paleo,...

Bulletproof Hot Chocolate (Paleo, A...

AIP Bread Recipe

AIP Pumpkin Layer Cake

AIP "Buttercream" Frosting!

Vietnamese Pickled Vegetables

AIP Beef Liver Pate

Paleo Beef Stir Fry with Easy Teriy...

Asparagus Vinaigrette Salad (Paleo,...

AIP Blueberry Muffins

Salade Nicoise with Salmon, Tuna or...

Mango Coconut Jelly Mooncakes

Best AIP Pancakes (Paleo, no banana...

Paleo & AIP Plantain Taco Shells (n...

Banana Carrot Muffins

Creamy Lemon Chicken Avgolemono Sou...

Healing Foods: Bone Broth (Paleo, A...

Homemade Coconut Milk Yogurt (Easy,...

The most viewed aip recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine