Description
These fluffy Paleo pumpkin pancakes are made with cassava flour, moist, delicious and easy to make.
Ingredients
Scale
- 1/3 cup cassava flour, spooned & leveled (50g)
- 2 Tbsp coconut sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp baking soda
- 1/4 tsp pink Himalayan salt
- 2 large eggs
- 1/2 cup pumpkin puree
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
Instructions
- 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 1/4 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.