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Pumpkin Pancakes

5 from 1 vote
GF | DF | NF | RSF
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Servings: 4 pancakes
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ripe banana (about 1/4 cup mashed)
  • 1/2  cup  cooked and cooled butternut pumpkin (about 1/4 cup mashed) see notes
  • 1  egg
  • ½  tsp  GF baking powder
  • 1 heaped tbsp cassava flour (see notes)
  • ¼  tsp  cinnamon
  • 1 tsp  ghee/butter or coconut oil to fry

Equipment

  • Oven
  • baking sheet
  • knife
  • Large bowl
  • Cooling Rack

Method
 

  1. Place all ingredients in a blender and blend until smooth and just combined
  2. 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.
  3. 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