Pumpkin Spice Pancakes with Cassava flour

Pumpkin Spice Pancakes with Cassava flour

Prep: 15 minutes | Cook: 10 minutes | Total: 25 minutes
Serves 2-3, makes 6 pancakes

1 1/3 cup Cassava Kitchen cassava flour
2 tsp pumpkin spice
1 tsp cinnamon 
1 tbsp coconut sugar
1 tsp baking powder 
1 tsp baking soda 
1/2 tsp salt

2 eggs
1/2 c pumpkin purée
1 tbsp vanilla
1 c milk
1 tbsp white vinegar 

  1. Preheat oven to 250F and place a baking sheet on the top rack.
  2. Combine milk & white vinegar together in a one cup measuring cup and set aside for at least 5 minutes to create homemade buttermilk.
  3. In a medium mixing bowl, combine dry ingredients & gently mix for a fork or whisk to fully incorporate. Set aside.
  4. In a large mixing bowl whisk together eggs, pumpkin puree and vanilla, then whisk in the homemade buttermilk.
  5. Add dry ingredients gradually to the wet ingredients, whisking gently until all dry ingredients have been incorporated and there are no visible traces of flour.
  6. Allow the pancake batter to rest for 3-5 minutes before cooking. While the batter rests, preheat a skillet greased with butter or pan spray on low heat.
  7. Using a ¼ cup measuring cup, spoon batter onto the pan and increase the heat to medium. Allow the pancake to cook about 1-2 minutes or until golden brown, then flip and cook another 1-2 minutes or until golden.
  8. When pancake is fully cooked, place it on the baking sheet in the preheated oven to keep warm while you repeat the process with the remaining batter.

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