This time of year I love to use the different winter squashes. Here it is, a gluten-free, grain-free pumpkin pancake that doesn’t fall apart.
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.
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!Print
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