Paleo pancakes and crepes are a weekend family favorite around here. 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!
These easy-to-make Pumpkin Cassava Pancakes are:
- gluten free
- grain free
- nut free
- dairy free
- sweetened with coconut sugar
- fluffy
- easy to make
You really can’t go wrong with a healthy pumpkin pancake recipe like this! Personally, it’s one of my favorite weekend breakfasts, especially during the fall months.
Ingredients in Pumpkin Cassava Pancakes
These pancakes contain simple, Paleo friendly ingredients. In addition, they are nut free, coconut free, light and fluffy.
Cassava Flour
The base of these pancakes is composed of 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.
Coconut Sugar
These pancakes are sweetened with coconut sugar. However, any Paleo friendly sugar or sweetener would work. For instance, maple syrup, honey or monk fruit.
Pumpkin Puree
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.
Eggs
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.
Best Pumpkin Pancake Toppings
The pancakes in these photos were topped with chocolate coconut butter, raw pumpkin seeds and bee pollen. A few other great Paleo toppings include:
- maple syrup or honey
- chopped nuts
- dairy free yogurt
- fruit: fresh, frozen or dried
- coconut cream
More Paleo Pancake Recipes
For more dairy free, gluten free pancake recipes, check out these popular ones:
Enjoy!
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Pumpkin Cassava Pancakes
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
Description
Healthy, nut free Paleo pancakes made with pumpkin and cassava flour.
Ingredients
- 1/4 cup + 2 Tbsp cassava flour
- 2 Tbsp coconut sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- pinch of salt
- 1/4 cup pumpkin puree
- 2 large eggs
- 1/2 tsp vanilla
- 1/4 cup water
- coconut oil for cooking
Instructions
- Combine all dry ingredients in a medium-sized mixing bowl.
- Add in wet ingredients. Mix well.
- Grease pan with oil and set temperature to medium-low.
- Once pan is hot, add about 1/4 cup batter. Cover and cook until bubbles start to form on the pancake.
- Remove lid, flip pancake and cook about a minute more or until done.
- Repeat steps 3-5 until no more batter remains.
Keywords: pancakes, cassava flour, breakfast, nut free
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!
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!
★★★★