These Paleo Pumpkin Cassava Pancakes are made with cassava flour, moist, fluffy and lightly sweetened. This easy, grain free pancake recipe is perfect for a healthy weekend breakfast or brunch.
Paleo pancakes and crepes are the number one requested breakfast food around my house.
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 like these Pumpkin Cassava Pancakes. Thankfully my husband does too, so I don’t have to recipe test and eat all the end results myself!
Pumpkin Cassava Pancakes
These healthy cassava flour pancakes are one of my favorite pancake recipes because they are:
- gluten free, grain free & nut free - made with Ottos Cassava Flour
- dairy free - no butter or milk
- refined sugar free - sweetened with coconut sugar
- fluffy and moist (is there a better texture?)
- easy to make - always a pancake must!
You really can’t go wrong with a gluten free pumpkin pancake recipe like this! Especially during the fall months when pumpkin is all the rage 😉
Ingredients in Pumpkin Cassava Pancakes
These moist pancakes contain simple, Paleo friendly ingredients. In addition, they are nut free and coconut free.
These healthy pancakes are made with cassava flour. My favorite brand of cassava flour is Otto’s Cassava Flour. They have the highest quality cassava flour and it works better for Paleo baking than any other brand I’ve tried.
Otto’s Cassava Flour peels, dries and then grinds their cassava into a reliable flour. They also ensure that every batch is free of the top 8 allergens.
These pancakes are sweetened with coconut sugar. However, any Paleo friendly sugar or sweetener would work. For instance, maple syrup, honey or monk fruit sweetener.
Obviously, pumpkin is a must for making pumpkin pancakes. This recipe uses canned pumpkin puree, not pumpkin pie filling. You could also make your own pumpkin puree by steaming raw pumpkin and then blending it in a blender or food processor until the mixture is smooth.
This recipe calls for eggs. However, if you are egg free, substituting with flax or chia eggs would work as well. Simply combine 2 Tbsp ground flax (or chia seed) with 6 Tbsp water. Stir, then let the mixture sit for 5-10 minutes.
This recipe uses a little bit of avocado oil for texture purposes. Any liquid oil would work as a replacement (such as olive oil or melted coconut oil).
How to Make Pumpkin Cassava Pancakes
These cassava flour pancakes are one of the easiest Paleo pancake recipes. The batter is made in one bowl, cooked on a frying pan and then ready to eat!
Here are the step by step instructions:
First, grab a medium-sized mixing bowl. Add all the dry ingredients to the bowl and stir with a whisk.
Next, add in the wet ingredients. Whisk until the batter is smooth.
Place your frying pan on the stove top. Add a little oil (I used coconut oil) and set the heat to medium.
Once the pan is hot, reduce the heat to medium-low and pour about ¼ cup of the pancake batter onto the pan. Use the measuring cup or a spoon to spread the batter out into a circle. Cover the frying pan with a lid and let the pancake cook until a lot of bubbles have formed on top.
Lastly, flip the pancake and cook about a minute more, or until done. Note: the pancakes should be fairly easy to flip. If you're having trouble, then let them cook a little longer before flipping.
Paleo Pancake Toppings
The pancakes in these photos were topped with pomegranate seeds, maple syrup and cinnamon. Here are some other great Paleo pancake toppings:
- chopped nuts
- date syrup, honey
- bee pollen
- dairy free yogurt
- fruit: fresh, frozen or dried
- coconut cream
- coconut butter
More Paleo Pancake Recipes
For more dairy free, gluten free pancake recipes, check out these popular ones:
Paleo Pumpkin Cassava Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 5-6 pancakes 1x
These fluffy Paleo pumpkin pancakes are made with cassava flour, moist, delicious and easy to make.
- ⅓ cup cassava flour, spooned & leveled (50g)
- 2 Tbsp coconut sugar
- ½ tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp pink Himalayan salt
- 2 large eggs
- ½ cup pumpkin puree
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- In a medium-sized mixing bowl, whisk together all dry ingredients.
- Add in wet ingredients, whisk until smooth.
- Grease frying pan with a little oil (I used coconut oil) and preheat on medium heat.
- Once pan is hot, add about ¼ cup batter. Cover and cook on medium-low heat until bubbles start to form on the pancake.
- Remove lid, flip pancake and cook about a minute more or until done.
- Repeat steps 4-5 until no more batter remains.
Keywords: pancakes, cassava flour, breakfast, nut free, Paleo breakfast, Paleo pumpkin recipes, pumpkin pancakes, cassava flour pancakes
Can i sub the eggs for applesauce?
Hi! I haven't tried this substitution, so I can't say. But if you try, let me know how it turns out.
I can confirm it works well 🙂
Yay! Thank you for sharing!
May I ask how much applesauce you used per egg?
The pancakes were delicious! It has been so long since I have eaten pancakes, and I had some frozen pumpkin puree from last fall. I will definitely make them again with a little more spice, and maybe add toasted walnuts on top. Thanks so much!
Great seasonal recipe, loved these pancakes.
Tracey Amato says
Would you know nutrition facts?
Simple and delicious. This will be my go-to pancake recipe for sure!
I'm so glad you enjoyed them 🙂
Can the coconut sugar be omitted in this recipe?
Yes, the texture shouldn't change much.
I made these today and the flavor was great! I added extra vanilla and extra cinnamon.
One thing that I made a big change with was I added a little bit of mushed banana in place of the sugar. I took out some of the pumpkin puree and replaced it with some banana to get sweetness (I can't have honey, maple syrup, or sugar). It turned out great!!
The only issue I had was the baking soda. Every time I bake with baking soda, the product always turns out chemically tasting. The same thing happened with these (it was not strong, it was almost border line of being "I can't eat this" ). For this recipe I used a new container of baking soda, so I don't know what to do haha. I tried adding a little splash of apple cider vinegar, but it still had some chemically taste and smell. Any suggestions why this is happening?
Hi! If you're using new baking soda and the quantity the recipe calls for, then perhaps you just don't like the taste of baking soda? Maybe you're extra sensitive to it?
I made these with flaxseed eggs but didn't get a batter in the end, it was more like a dough. What went wrong? Should I add another liquid or water? Thanks!
Hi! Many cassava flour recipes don't work well without eggs...unless the recipe is originally formulated that way. I don't recommend an egg substitution for these pancakes.
Thanks for the reply! I have no choice at the moment so I'm going to stick to the flax but looking forward to making these one day when I can have eggs again:)
I’ve used Gelatin eggs and it’s worked out pretty well in the past. Hope this helps!!
Thank you so much for the recipe! Couldn't use any of the proposed egg substitutes (on AIP), tried gelatin egg instead and used 1:4 (gelatin:water). They were a bit gummy (my fault due to substitutions), but so delicious! I also omitted sugar and they were phenomenal still! One question - is it possible to store dry ingredients together in a bag till ready to use or will they interact somehow? Planning a trip and didn't want to bring separate bags of flour, etc. 🙂
Hi! I'm so glad you like the pancakes. Combining all of the dry ingredients in a baggie should be fine 🙂