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Kabocha Squash Pancakes


Kabocha squash pancakes with tahini and maple syrup.

This recipe was inspired by the culinary genius that is 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).
19 Comments leave one →
  1. November 2, 2009 9:57 am

    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!

  2. November 2, 2009 10:08 am

    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!

  3. November 2, 2009 11:55 am

    Heabs, I have to make these minus the oats. What do think would be a good sub?


  4. November 2, 2009 1:11 pm

    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.

  5. November 2, 2009 3:59 pm

    Mmm, this sounds like perfection! I haven’t had pancakes in a long time!

  6. November 2, 2009 5:24 pm

    Holy cow I am trying these tomorrow. You better believe I will be letting you know how they turn out!

  7. November 11, 2009 7:54 pm

    Justine, you can buy gluten-free oats now, if that’s the issue for you.

  8. December 2, 2009 3:54 pm

    These pancakes look so good! I am definitely making these with my butternut squash that is dying to be used!

  9. December 2, 2009 4:34 pm

    They were so good, and I think they’d be great with butternut squash. Enjoy Sarena!

  10. December 6, 2009 3:53 pm

    hot diggity dawg! I just made a half batch, with pumpkin, coconut butter and maple. oh life is a-ok right now.

  11. December 6, 2009 4:55 pm

    Celestial, Happy Pancake Sunday! Yours sounded delicious. 🙂

  12. Ozlen permalink
    December 20, 2009 9:04 am

    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!


  13. December 20, 2009 10:01 am

    Ozlen, So glad you enjoyed. Um, I ate the entire batch myself, but it should probably serve 2. 🙂

  14. December 20, 2009 2:21 pm

    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.

  15. December 20, 2009 2:22 pm

    Carbzilla, As long as they were edible, then there was no disaster. 😉


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