Cinnamon Kabocha Pancakes
Dairy-free stack of pancakes with all the fall spice flavors
If you have some extra squash and have no idea what to do with it, my favorite way to reduce waste with any type of pumpkin or squash is to make pancakes! I had some extra kabocha so decided to make this cinnamon kabocha pancake and it was the perfect sweet treat for brunch. Kabocha squash is known for its sweet and nutty flavor, it’s typically more sweet than butternut squash. For the longest time I thought it was a pumpkin! You can typically find kabocha squash at your local asian supermarket. I love to use it for at home hot pot and I always have leftovers for pancakes the next day! Hot pot then pancakes, a deadly combo.
This cinnamon kabocha squash recipe is simple and dairy-free. Adding any squash or pumpkin to pancake batters typically make the pancake dense so you want to make sure you use plenty of nutmilk to dilute the puree. I also create a vegan buttermilk with soy milk and apple cider vinegar. I find that soy milk reacts best to the apple cider vinegar when I want the milk to curdle. Just make sure you don’t let it sit for too long or it will get too lumpy and make your batter more dense. I like to serve my cinnamon kabocha pancakes with an abundance of cinnamon on top, pumpkin spice, and maple syrup. Pro tip: add a dollop of pumpkin butter! I got my pumpkin butter at Trader Joe’s.
Cinnamon Kabocha Pancakes
Pin this RecipeIngredients
- ½ cup steamed kabocha squash
- 1½ cup soy milk your choice of dairy free milk
- 1 cup all purpose flour
- 1 tbsp apple cider vinegar
- 1 tbsp ground cinnamon
- 1 tsp baking powder
Instructions
- Steam ¼ of a whole kabocha squash for half an hour This should result in a ½ cup of steamed kabocha
- Mash up the steamed kabocha, discarding skin and seeds, and mix in half a cup of soy milk to create a squash puree
- In a small bowl, whisk together 1 cup of soy milk and the apple cider vineger. This creates a vegan buttermilk. Let it sit for 10 minutes.
- In a medium mixing bowl, add the all purpose flour, ground cinnamon, and baking soda. Mix to combine
- In the same mixing bowl, pour in the vegan buttermilk and kabocha puree. Mix altogether using a stand or electric hand mixer until well combined. Add a tbsp at a time of soy milk if the pancake batter seems too dry and hard to mix
- Heat up a medium sized skillet over medium heat and spray with nonstick spray
- Turn down the heat to medium low and slowly pour in about a half cup of the batter and create a circular shape for the pancakes. I like to use a soup ladle to pour in the pancake batter
- Once the batter starts to bubble at the top, flip the pancakes over. I typically do 2 minutes on each side. Repeat until all the batter is used
- Serve with a generous sprinkle of cinnamon and maple syrup. I also like to sometimes add a spoonful of pumpkin butter
