We’re suckers for just about everything pumpkin spiced, which makes fall a particularly treacherous time for staying on track.
Save yourself some guilt with one of these pancakes. Better yet, cut one into strips to dip into a ridiculously simple (and equally delicious) spiced almond yogurt sauce.
These grain-free, gluten-free cassava flour and almond yogurt pancakes are fluffy, filling and pumpkin spiced for a special fall treat. Makes 4 large pancakes.
For the Pancakes
- 1 cup cassava flour (We used Otto’s for this recipe)
- 2 tbsp monk fruit sweetener
- 1 tbsp baking powder
- 3/4 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1/4 teaspoon salt
- 1 1/4 cup plain, unsweetened almond yogurt
- 1/2 teaspoon vanilla extract
- 1/4 cup water
- 2 large eggs
- 3 tablespoons melted ghee
For the Dipping Sauce
- 1/4 cup plain, unsweetened almond yogurt
- 1/2 tsp monk fruit sweetener
- 1/8 tsp pumpkin pie spice, divided
- Melt 3 tablespoons of ghee and set aside to cool.
- Crack the eggs into a large bowl and add almond yogurt, water, vanilla. Set aside.
- In a small mixing bowl, combine 1/4 cup plain, unsweetened almond yogurt, 1/2 tsp monk fruit sweetener and most of 1/8 tsp pumpkin pie spice. Save a pinch for sprinkling on top of the dip when serving. Cover and refrigerate.
- In a separate large bowl, combine the cassava flour, monk fruit sweetener, baking powder, cinnamon, pumpkin pie spice, and salt. Mix well to incorporate the baking powder.
- Heat a nonstick pan or griddle over medium-low heat. The pan must be thoroughly heated before pouring any batter.
- Whisk the ghee into the wet mixture, and then slowly add the dry mixture, whisking frequently. Continue whisking until smooth. The batter will be on the thick side and will thicken further while sitting between batches.
- Use a ladle to quickly pour a 6 to 8-inch pancake into the heated pan. Spread quickly as needed to flatten to about 1/2 inch thick.
- Cook until bottom starts to turn a deep golden brown, 2-3 minutes. Flip with a large spatula and cook the other side about 1-2 minutes until golden.
- Transfer cooked pancakes to a paper towel lined plate in a warm oven and cover with a slightly damp towel while making the remainder of the batter. Use a rubber spatula to get the batter for the last pancake into the pan quickly.
- For dipping strips, use a pizza cutter to cut strips across each pancake, then cut in half or thirds in the opposite direction (depending on the size of the pancake).
- Sprinkle reserved pumpkin pie spice on yogurt dip and serve with dippers or leave pancakes whole and top with a generous dollop of the dipping sauce.
Enjoy with your favorite fall coffee blend or spice up an almond milk latte. It’s PSL season! Go big or go home, right?