Recipe: Spiced Kabocha Squash Pancakes (Paleo, SCD, GAPS)

Recipe: Spiced Kabocha Squash Pancakes (Paleo, SCD, GAPS) post image

This time of year I love to use all the different winter squashes that are available. My favorite is Kabocha squash and just the fragrance as it bakes in the oven is enough to get me dreaming up another way to use it. Here it is, a gluten-free, grain-free pumpkin pancake that doesn’t fall apart.

The kabocha squash (also called buttercup squash) is perhaps the starchiest of the winter squash. The flesh is similar to  butternut, but with much less water. Kabocha squash is heavy, but you get your money’s worth because it is so dense.

I’ve used kabocha squash in many popular recipes and many of them don’t even require flour!

The easiest way to make winter squash.

Recipe: Spiced Kabocha Squash Pancakes

Prep Time: 8 minutes

Cook Time: 6 minutes

Yield: 12 - 14 small pancakes



  1. In a food processor puree the squash
  2. Add the melted ghee, coconut cream, honey and eggs and mix
  3. Add baking soda, salt, cinnamon, ginger, nutmeg and coconut flour and mix
  4. The batter should be thick
  5. Preheat the pan and use ghee or coconut oil generously or the pancakes will stick
  6. Drop the batter off a soup spoon to make small pancakes – you should get 7 around the pan
  7. Cook about 3-4 minutes or until it is set
  8. Flip the pancake with a flexible spatula and cook the second side another 1-2 minutes or until browned
  9. Serve immediately or cool on a rack and refrigerate


Get more Kabocha squash recipes here!

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Leave a Comment

  • Mallory October 11, 2015, 2:39 pm

    I can’t wait to try these–kabocha is one of my all time favorite foods! However, I am wondering what I can use instead of the coconut cream. I don’t buy canned coconut milk because of the guar gum additive and homemade coconut milk doesn’t produce that same layer of thick cream on the top. Any ideas?