Sweet Potato / Pumpkin Pancakes

paleo SWEET POTATO _ PUMPKIN PANCAKES Recipe_Snackin Free_Blog

Try this paleo pancake recipe for a paleo twist on a traditional breakfast recipe. This is also a great option topped with fresh fruit for brunch with the girls.


  • 2 cups cassava flour
  • 2 tsp. baking powder ***
  • A pinch of salt
  • 1/2 tsp. ground cinnamon
  • 1 1/2 cups full-fat coconut milk 
  • 1 egg
  • 3 tbsp. coconut oil, melted. 
  • 2 tsp. vanilla extract.
  • 1 cup sweet potato or pumpkin puree
  • Maple Syrup, Honey, *powdered Coconut Sugar or Maple sugar or Fresh berries, to serve


  1. Place all the wet ingredients in a large bowl and whisk together.
  2. Add all the dry ingredients and mix well If the batter seems too stiff, add more coconut milk/water until you have a smooth batter.
  3. Heat a pan over medium-low heat or use a preheated electric griddle.  
  4. Spoon batter onto the surface and cook until small bubbles appear on the surface then turn and cook until golden brown on both sides and cooked through.
  5. Serve the pancakes immediately. (You can store them in the refrigerator and heat them in the toaster oven. They also do freeze well but remember to thaw overnight in the fridge before reheating)

* Coconut and Maple sugar can be powdered in a coffee grinder or if using large amounts in the smallest container of a high-speed blender.

** You can make your own Fresh Fruit puree by adding the fruit of your choice (2 to 4 cups) a bit of sweetener (optional to taste) with a bit of water (2 Tablespoons to 1/4 cup)  and a splash of fresh lemon juice (1 to 2 teaspoons) to a saucepan and cook until fruit is soft.  Then add all ingredients to a high-speed blender and blend it on a high until it becomes a smooth pourable sauce. Use immediately or can refrigerated and will last approximately 1 week

*** To make your own aluminum and corn starch-free baking soda mix together – 1 part baking soda and 2 parts Cream of tartar. (example: for this recipe mix together 3/4 teaspoon baking soda with 1 1/4 teaspoon Cream of Tartar)