Pumpkin Pancakes with Cassava Flour

Print Recipe

5 stars (2 reviews)

Fluffy ad delicious Pumpkin Pancakes that have no added sugar and make a perfect fall breakfast.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Keyword: brunch, fall-spice, gluten-free pancakes, healthy breakfast, healthy pancakes, homemade pancakes, paleo pancakes, pumpkin pancakes, pumpkin pie spice, pumpkin pie spice pancakes, sugar-free pancakes

Servings:

Calories: 205kcal

Author: Shuang Shuang Liang

Equipment

Ingredients

Wet Ingredients

1/2 cup ~1 large ripe banana
1/2 cup pumpkin puree
2 eggs for vegan sub for flax eggs
1/4 cup melted coconut oil
3/4 cup milk of choice

Dry Ingredients

1 cup cassava flour
1 tsp baking soda
2 tsp pumpkin pie spice

Instructions

In a large bowl, mash the banana with a fork and add pumpkin puree, eggs, and oil. Mix well.
Add cassava flour, baking soda, and pumpkin pie spice to the mixing bowl and gently combine.
Heat a frying pan over medium heat and grease. Pour the batter into the pan, using approximately 1/4 of a cup for each pancake.
Cook until golden brown and small bubbles have started to form (3 - 4 min), flip and cook for another 2 - 3 minutes.
Top your FLUFFY stack of pumpkin pancakes with your favorite toppings and enjoy!

Nutrition