Pumpkin Pancakes (Paleo, Gluten Free, Dairy Free)
These pumpkin pancakes are fluffy and have the perfect amount of pumpkin flavor. Made with cassava flour, they cook through nicely and make great leftovers. Make extra to have for breakfast or snack throughout the week!
  • ½ cup pumpkin puree
  • 2 eggs
  • ¼ cup melted coconut oil
  • 2 tbsp coconut sugar
  • ¼ tsp salt
  • ½ tsp baking soda
  • ¼ tsp apple cider vinegar
  • ½ tsp cinnamon
  • a pinch of ground cloves
  • ½ cup cassava flour
  1. Whisk together the pumpkin, eggs, melted coconut oil, and coconut sugar.
  2. Add in the cinnamon, cloves, salt, baking soda, and cassava flour. Mix until all ingredients are incorporated.
  3. Drop about ¼ cup of the batter per pancake onto a greased pan over medium-low heat. Flip pancakes once bubbles form on the tops.
  4. This recipe makes about 8 pancakes.
Recipe by Prickly Paleo Rose at http://pricklypaleorose.com/2018/05/26/pumpkin-pancakes/