Kabocha Squash Pancakes
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Kabocha squash pancakes with tahini and maple syrup.
This recipe was inspired by the culinary genius that is Marissa over at Pumpkin And Pomegranate.
Ingredients:
- 1/2 cup old fashioned oats pulsed in food processor or blended until oat flour consistency
- 1/4 tsp baking soda
- 1/4 tsp Celtic sea salt
- Generous sprinkle of pumpkin pie spice
- 1/8 cup NuNaturals Stevia Baking Blend (or sweetener of choice)
- 1/2 cup rice milk (or non-dairy milk of choice)
- 1 egg + 1 egg white (for vegan version, sub 2 TBSP ground flax seed mixed with 1/4 cup water)
- 1 tsp vanilla
- 1 cup cooked pureed kabocha squash (can sub any winter squash or sweet potato)
Directions:
- Stir dry ingredients together and set aside.
- Whisk together the wet ingredients and stir in cooked squash.
- Combine wet and dry ingredients.
- Fry pancakes in skillet with oil of choice. (I prefer unrefined coconut oil, ghee, or butter).
{ 16 comments… read them below or add one }
hey heather,
have you tried the flaxseed method of egg substitution before? it never seems to work quite right for me
i love the sound of this recipe though. will give it a go!
-molly
Molly, Yes, I’ve tried it Brownie Batter Pancakesand in these falafel balls. Worked just fine in both, and yes, please try the kabocha pancakes. So good!
Heabs, I have to make these minus the oats. What do think would be a good sub?
~Justine
Justine, Marissa used buckwheat flour, and I’m sure any gluten free baking flour would work just fine. I want to try it with millet myself.
Mmm, this sounds like perfection! I haven’t had pancakes in a long time!
Holy cow I am trying these tomorrow. You better believe I will be letting you know how they turn out!
Justine, you can buy gluten-free oats now, if that’s the issue for you.
These pancakes look so good! I am definitely making these with my butternut squash that is dying to be used!
They were so good, and I think they’d be great with butternut squash. Enjoy Sarena!
hot diggity dawg! I just made a half batch, with pumpkin, coconut butter and maple. oh life is a-ok right now.
Celestial, Happy Pancake Sunday! Yours sounded delicious.
Hey Heather- I made these this am for everyone even the picky hubby ate it. I served them with tukey bacon and used my stevia-vanilla dropper instead of stevia and vanilla seprately. They were delicious. I had mine with maple syrup pb.
One question – how many does this recipe serve in your house??
Thanks so much!
Ozlen
Ozlen, So glad you enjoyed. Um, I ate the entire batch myself, but it should probably serve 2.
I had a kabocha pancake disaster this morning – these just wouldn’t solidify and flip for me. I cooked them until I was sure the egg was cooked and just ate them all squishy and flumpy anyway. They were delicious, but I’ll have to work on my form. They just needed a little something more to hold them together.
Carbzilla, As long as they were edible, then there was no disaster.
Hi Heather!
I’m generally incapable of following recipes but I managed to follow this one perfectly and the result was amazing! It is such a hearty and delicious breakfast. I’ve since modified it according to what I have at hand and how lazy I am and it always turns out delicious. I really enjoy your blog! I love the way you eat, I love butter, I love squash and pumpkin and many of your other favorites! Next stop: OAT BRAN!
Have a great day!
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