Devilishly yummy kabocha pumpkin pancakes

My sister and I work at the same travel agency/airline now so it means I get lots of rides home and Wednesday nights she sleeps over instead of doing the long drive back to my hometown and back the next morning. It also means I get to cook up breakfast. I still had half a Kabocha squash in my fridge that had no purpose in life. The poor thing looked downright dejected. This morning I found a purpose for it!

So regardless if Halloween is over, please allow me to dazzle you with yet another pumpkin recipe!

Devilishly yummy kabocha pumpkin pancakes



½ Kabocha Squash, cubed, peel taken off with a paring knife.
1 cup whole wheat flour
1/3 cup Spelt flour (or just go for full on whole wheat if you don’t have spelt)
2 teaspoons baking powder
1 teaspoon cinnamon
¼ - ½ teaspoon cardamom
¼ - ½ teaspoon ground cloves
1 cup soy milk
2 tablespoons maple syrup

Place the cubed & peeled squash in a steamer for 20-25 minutes until really tender. When the squash is ready, mash it down into a measuring cup until you have 1 cup. Place it into a blender along with soy milk and maple syrup and blend on high speed for 30 seconds.

In a large bowl, sift together the whole wheat flour, spelt flour, baking powder and spices. Add the wet ingredients and mix well. Lightly oil a non stick frying pan with a bit of safflower oil and follow your usual pancake making technique.

These were sooo delicious topped with maple syrup! And quite quick to make once the squash was out of the steamer.