Description
Did someone say pumpkin spice pancakes? This is the perfect cozy fall breakfast recipe that you don’t want to miss! These pancakes are amazing, so easy to make, and extremely healing for your gut.
Ingredients
Scale
- 2/3 cup Cassava Flour
- 1/3 cup Coconut Sugar
- 1 tsp Baking Soda
- 2 tsps Pumpkin Pie Spice
- 3/4 cup Pureed Pumpkin
- 2 tbsps Coconut Oil (melted)
- 1 tsp Apple Cider Vinegar
- 3/4 oz Gelatin
- 1 1/4 cups Water (hot)
- 1/3 cup Maple Syrup
Instructions
- Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.
- In a large bowl, mix the cassava flour, coconut sugar, baking soda, and pumpkin pie spice until well combined. In a separate bowl, mix the puréed pumpkin, melted coconut oil, and apple cider vinegar.
- In a small bowl, whisk together the gelatin and hot water until dissolved. Add the gelatin mixture to the pumpkin mixture and stir well to combine.
- Add the pumpkin mixture into the large bowl with the other ingredients and stir until incorporated. This should yield a thicker batter.
- Using 1/3 cup to scoop the batter, create round pancakes on the baking sheet, roughly five inches in diameter, smoothing out with a spatula.
- Bake in the oven for 30 to 35 minutes, until browned and thoroughly cooked. Note: they will be moist in the middle.
- Drizzle with maple syrup and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to three months.
Serving Size: One serving is equal to two pancakes and two tablespoons of maple syrup.
Additional Toppings: Coconut yogurt, pecans, and/or walnuts.
No Cassava Flour: Use all-purpose gluten-free flour instead.