So, you remember when I baked that butternut squash and vowed to use it in yet another HEAB inspired creation? Well, I had the chance to make it but just haven’t had the chance to post about it. The recipe is called Kabocha Squash Pancakes.
- 1/2 cup old fashioned oats pulsed in food processor or blended until oat flour consistency
- 1/4 tsp baking soda
- 1/4 tsp Celtic sea salt
- Generous sprinkle of pumpkin pie spice
- 1/8 cup NuNaturals Stevia Baking Blend (or sweetener of choice)
- 1/2 cup rice milk (or non-dairy milk of choice)
- 1 egg + 1 egg white (for vegan version, sub 2 TBSP ground flax seed mixed with 1/4 cup water)
- 1 tsp vanilla
- 1 cup cooked pureed kabocha squash (can sub any winter squash or sweet potato – I used butternut)
- Stir dry ingredients together and set aside.
- Whisk together the wet ingredients and stir in cooked squash.
- Combine wet and dry ingredients.
- Fry pancakes in skillet with oil of choice. (I prefer real butter).
My batter came out really tin and watery, so I had a hard time with the cakes cooking all the way through. After several minutes of patience and numerous flipping, here’s what I got…
I think I need to work with this one a little before trying it again. Nonetheless, I did enjoy eating them and they went down in my recipe book. What a long week I’ve had dabbling with a strict diet that I just could not see eye to eye with so I got off of it and couldn’t be happier. Jon is taking me to Zen Hot Yoga this weekend to sign me up for a year of unlimited yoga, YAY! He knows how badly I’ve been wanting, and needing, my yoga in my life… plus, my birthday’s coming up on Tuesday and I think that may play a part as well ;).