Can I substitute another flour for cassava flour?

Use any cup-for-cup gluten free flour in place of BOTH the cassava flour and arrowroot flour. I like Bob's Red Mill 1:1 Gluten Free Flour. Although I highly recommend trying the recipe as written. (If you have success with a certain brand of cup-for-cup gluten free flour, please leave a comment so I can add recommendations to this post!)

My pancakes are always burned. What can I do?

Turn the heat down. I always cook pancakes on medium heat. If the heat is too high, the outside of the pancakes will burn before the inside cooks.

Why aren't my pancakes fluffy?

First, check if your baking powder is old/expired . Otherwise, don't overmix! If your baking powder passed the test, try whipping the egg whites before adding them to the batter!

Fluffy Gluten Free Pumpkin Pancakes

Name: Fluffy Gluten Free Pumpkin Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Breakfast
Ingredients: 1 1/2 cups cassava flour; 1/4 cup arrowroot flour; 3 teaspoons baking powder; 1 teaspoon sea salt; 2 teaspoons pumpkin pie spice; 1/4 cup pure maple syrup; 1 teaspoon vanilla extract; 3/4 cup pumpkin puree; 2 large eggs; 4 tablespoons ghee/butter/coconut oil, melted; 1 1/2 cups milk or dairy free milk (I used an almond/coconut milk blend)

Description

Top these gluten free pumpkin pancakes with toasted nuts, roasted fruit, or pumpkin/apple butter for a true breakfast treat!

Ingredients

Units Scale

1 1/2 cups cassava flour
1/4 cup arrowroot flour
3 teaspoons baking powder
1 teaspoon sea salt
2 teaspoons pumpkin pie spice
1/4 cup pure maple syrup
1 teaspoon vanilla extract
3/4 cup pumpkin puree
2 large eggs
4 tablespoons ghee/butter/coconut oil, melted
1 1/2 cups milk or dairy free milk (I used an almond/coconut milk blend)

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Instructions

In a large bowl, combine the cassava flour, arrowroot powder, baking powder, sea salt, and pumpkin pie spice. Add the maple syrup, vanilla extract, pumpkin puree, eggs, melted ghee, and dairy free milk, stirring until smooth.
Heat 2 tablespoons of cooking fat in a cast iron skillet over medium to medium-high heat. Add 1/4 cup of the batter to the skillet at a time, adding as many pancakes as you can fit. Cook for 3-5 minutes, until air bubbles start to form around the edges of the pancake. Flip and cook for an additional 2-3 minutes. Repeat until all batter has been used.
Serve with maple syrup, toasted nuts, coconut cream, or roasted fruit. Get creative!

Notes

For dairy free pancakes, use any dairy free milk of your choice!
You can use any cooking fat to cook the pancakes. I LOVE cooking pancakes in butter, but often use coconut oil or olive oil.
Substitute a cup-for-cup gluten free flour (such as Bob's Red Mill) for BOTH the cassava flour and arrowroot powder - using 1 3/4 cup flour total.
If you'd prefer to use sugar instead of maple syrup in the pancakes, substitute 1/4 cup sugar and increase the milk by 2 -4 tablespoons.
No pumpin pie spice on hand? Substitute cinnamon!