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