Kabocha Pancakes
1 1/2 C. whole wheat pastry flour
1 t. baking soda
2 t. baking powder
1/4 t. salt
2 tsp. pumpkin pie spice (I like Trader Joe's)
1 C. buttermilk
1 C. pureed Kabocha squash (you can use pumpkin also)*
2 eggs
2 T. oil
1 t. vanilla
2 T. real maple syrup
Sift together the dry ingredients for best results. You can also whisk them together in a large bowl, but I've found that sifting produces a lighter pancake. Blend together the remaining ingredients and combine with the flour mixture.
I use a ladle to create nice round pancakes and cook with a little coconut oil on my cast iron griddle. If the batter is too thick, add some water or additional buttermilk.
Vegan version: Substitute 1 cup of soy or nut milk plus 2 tsp. vinegar or lemon juice for the buttermilk. Substitute 1 mashed banana or 2 T. ground flax seed and 6 T. water for the eggs.
* You can bake or steam the squash.
1 t. baking soda
2 t. baking powder
1/4 t. salt
2 tsp. pumpkin pie spice (I like Trader Joe's)
1 C. buttermilk
1 C. pureed Kabocha squash (you can use pumpkin also)*
2 eggs
2 T. oil
1 t. vanilla
2 T. real maple syrup
Sift together the dry ingredients for best results. You can also whisk them together in a large bowl, but I've found that sifting produces a lighter pancake. Blend together the remaining ingredients and combine with the flour mixture.
I use a ladle to create nice round pancakes and cook with a little coconut oil on my cast iron griddle. If the batter is too thick, add some water or additional buttermilk.
Vegan version: Substitute 1 cup of soy or nut milk plus 2 tsp. vinegar or lemon juice for the buttermilk. Substitute 1 mashed banana or 2 T. ground flax seed and 6 T. water for the eggs.
* You can bake or steam the squash.
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