Cassava flour…it’s my new favourite thing! I love having new ingredients to play around with, especially when they’re ones that sit so well in my tummy, quite literally! I definitely seem to do better with veggie starches like potatoes, plantains and cassava than I do with grains. Cassava flour is the whole cassava route as opposed to tapioca which is just the starch component. It has a beautiful mild nutty taste and seemingly can be subbed one for one to regular wheat flour in most recipes. I have heard some “gummy” stories and I do think on the whole, at least so far on my recipe testing journey, that it requires a little more time to cook out.
I’m also yet to try it in non egg containing recipes…so these pancakes do contain egg and whey protein, Pulsin Vanilla Whey to be precise, because I’m all about that trying to reintroduce animal products way of life at the moment. It’s a long separate story but I am planning on sharing it soon in the hopes that it will help someone else on their journey as I know hearing other people’s stories is definitely something that has and continues to help me in most aspects of my life.
The only brand I’ve tried so far is Otto’s Cassava flour which seems to be the market leader!
What better way to introduce you to the wonderfulness of this flour than with pumpkin pancakes…seen as it is now officially October! Expect a few more pumpkin recipes in these parts soon…I’m a LITTLE obsessed!
Soft, fluffy, tender, a teeny bit delicate but that could have been just because I’m so used to the sturdy robust nature of buckwheat flour! Topped with toasted pumpkin seeds, honey and a dollop of Natural Greek Glenisk yogurt…a heavenly stack if I do say so myself!
Cassava Flour Pumpkin Pancakes
Print RecipeIngredients
- 80g pumpkin puree
- 80ml almond milk or milk of choice
- ½ tbsp (7g) clarified butter (ghee) or butter, melted
- 1 large whole egg
- 10g Pulsin Vanilla Whey Protein
- 1 tsp coconut sugar
- 60g Cassava Flour; not to be confused with tapioca flour/starch
- ½ tsp of baking powder
- ¼ tsp of baking soda
- ½ tsp Apple Cider Vinegar
- ½ tsp cinnamon
- ¼ tsp ginger
- Pinch of nutmeg
Instructions
Whisk together all batter ingredients. Set to one side for 10 minutes to settle and thicken.
Heat a non stick pan and grease with spray oil.
Add 3 tbsp of batter to the pan for each pancake. I cooked two and then three together.
Allow to cook for 2 minutes, cover the pan with foil and allow to cook for one minute more. This is key for easy flipping!
Flip and cook for 1 - 2 minutes.
Serve stacked topped with Greek yogurt or coconut yogurt, toasted pumpkin seeds and a drizzle of maple syrup or honey!
