Sheet Pan Cassava Pumpkin Pancakes

Servings: 21   Time: 45 Minutes

Ingredients:

4 2/3 cup Cassava Flour  

2/3 cup Coconut Sugar  

2 1/3 tsp Baking Soda  

1/3 cup Pumpkin Pie Spice  

5 1/4 cup Pureed Pumpkin  

1 cup Coconut Oil (melted)  

2 1/3 tbsp Apple Cider Vinegar  

19 grams Gelatin  

8 3/4 cups Water (hot)  

2 1/3 cups Maple Syrup  

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Directions:

1. Preheat the oven to 350°F (175°C) and line a large baking sheet with parchment paper.  

2. In a large bowl, mix the cassava flour, coconut sugar, baking soda, and pumpkin pie spice until well combined. In a separate bowl, mix the pureed pumpkin, melted coconut oil, and apple cider vinegar.  

3. In a small bowl, whisk together the gelatin and hot water until dissolved. Add the gelatin mixture to the pumpkin mixture and stir well to combine.  

4. Add the pumpkin mixture into the large bowl with the other ingredients and stir until incorporated. This should yield a thicker batter.  

5. Using 1/3 cup to scoop the batter, create round pancakes on the baking sheet, roughly five inches in diameter, smoothing out with a spatula.  

6. Bake in the oven for 30 to 35 minutes, until browned and thoroughly cooked. Note: they will be moist in the middle.  

7. Drizzle with maple syrup and enjoy!

Notes:  

Leftovers: Refrigerate in an airtight container for up to five days. Freeze for up to three months.  

Serving Size: One serving is equal to two pancakes and two tablespoons of maple syrup.  

Additional Toppings: Coconut yogurt, pecans, and/or walnuts.  

No Cassava Flour: Use all-purpose gluten-free flour instead.