Kabocha Squash Pancakes


Kabocha squash pancakes with tahini and maple syrup.

This recipe was inspired by the culinary genius that isĀ Marissa over at Pumpkin And Pomegranate.



  • 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)


  • 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).