Ingredients
Equipment
Method
- Place all ingredients in a blender and blend until smooth and just combined
- Heat a frying pan over a medium-high heat and add cooking oil of choice. Pour the batter onto the frying pan, using approximately 2-3 tablespoons of batter for each pancake.
- Cook until the surface of the pancakes have some bubbles, approximately 1-2 minutes. Flip and cook until browned on the underside, approximately 1-2 minutes more.
Notes
Notes:
These pancakes will last in the fridge for up to 3 days, or are freezer friendly for up to 3 months.
You can also pre-make the batter, which will last in the fridge for up to 3 days, and cook fresh in the morning.
If you don't have cassava flour, other flours will work such as buckwheat, spelt or plain flour.
These pancakes also cook really well in a sandwich press! To do so, just place 2-3 TBSP of batter on the hot sandwich press with the lid open, and after 30 seconds, close the lid. They should be cooked in 1-2 minutes.
This recipe is designed to use leftover butternut pumpkin, but also will work with sweet potato (or any vegetable but it will give it a more savoury taste).
If you don't have any leftover pumpkin, you can bake some in the oven topped with coconut oil or ghee and a sprinkling of cinnamon.
You can also omit the banana and just use pumpkin for a savoury option
You can also omit the banana and just use pumpkin for a savoury option
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Vanessa says:
Tried these as written and they were delicious! Want to make them again but there’s an egg shortage going around! Has anyone tried with a flax egg? Or other egg substitute?