Pumpkin Cassava Pancakes

Paleo pancakes and crepes are a weekend family favorite around here and so every Saturday and Sunday morning I’m experimenting with a new combination of ingredients to feed my hungry boys (husband included).  My kids have a preference for chocolate…and while I can’t blame them, I do love a soft, fluffy pumpkin pancake.  Thankfully my husband does too, so I don’t have to recipe test and eat all the end results myself!

Pumpkin Cassava Pancakes (3)

These easy-to-make Pumpkin Cassava Pancakes are gluten free, grain free, nut free and dairy free.  They are sweetened with coconut sugar, but you may substitute maple syrup or honey if you prefer.  In my opinion, you really can’t go wrong with a healthy pumpkin pancake recipe like this – it’s one of my favorite weekend breakfasts, especially this time of year.

Pumpkin Cassava Pancakes (5)

Pumpkin Cassava Pancakes

Ingredients

Instructions

  1. Combine all dry ingredients in a medium-sized mixing bowl.
  2. Add in wet ingredients.  Mix well.
  3. Grease pan with oil and set temperature to medium-low.
  4. Once pan is hot, add about 1/4 cup batter, cover and cook until bubbles start to form on the pancake.
  5. Remove lid, flip pancake and cook about a minute more or until done.
  6. Repeat steps 3-5 until no more batter remains.

Recipe makes 6 pancakes, using 1/4 cup batter per each

Pumpkin Cassava Pancakes (7)

These Paleo pumpkin pancakes were topped with chocolate coconut butter, pumpkin seeds and bee pollen.

Pumpkin Cassava Pancakes (6)

Enjoy!

Paleo Pumpkin Cassava Pancakes.jpg

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3 Comments on “Pumpkin Cassava Pancakes

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