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!
- 1 1/2 cups cooked kabocha squash
- 3 eggs
- 2 Tbsp ghee melted
- 2 Tbsp honey
- 1/4 cup coconut cream (from the top of the can)
- 2 Tbsp coconut flour
- ½ tsp baking soda
- ½ tsp salt (where to buy salt and spices)
- 1 tsp cinnamon (where to buy spices)
- ¼ tsp ginger
- Dash nutmeg
- In a food processor puree the squash
- Add the melted ghee, coconut cream, honey and eggs and mix
- Add baking soda, salt, cinnamon, ginger, nutmeg and coconut flour and mix
- The batter should be thick
- Preheat the pan and use ghee or coconut oil generously or the pancakes will stick
- Drop the batter off a soup spoon to make small pancakes – you should get 7 around the pan
- Cook about 3-4 minutes or until it is set
- Flip the pancake with a flexible spatula and cook the second side another 1-2 minutes or until browned
- Serve immediately or cool on a rack and refrigerate