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

Breakfast

Oct 04
Spiced Kabocha Squash Pancakes squash pancakes

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.

Kabocha Squash

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.

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Recipe: Spiced Kabocha Squash Pancakes

Spiced Kabocha Squash Pancakes squash pancakes
  • Prep Time: 8 minutes
  • Cook Time: 6 minutes
  • Total Time: 14 minutes
  • Yield: 12 - 14 small pancakes

Ingredients

Instructions

  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

Equipment

Get more Kabocha squash recipes here!

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

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