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    Home » Vegan Filipino Recipes » Kalabasa Pancakes

    Kalabasa Pancakes

    by Lainey · Posted: Sep 16, 2021 · This post may contain affiliate links ·

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    These rich, moist, and fluffy Kalabasa Pancakes are so quick and easy to make. They are made with a handful of whole food plant-based vegan ingredients which are perfect for a delicious and healthy family breakfast or snack!

    Looking for more delicious pancake recipes? Try my Filipino Ube Pancakes, the popular fluffy Japanese Souffle Pancakes, or my healthy Oatmeal Banana Pancakes!

    stack of squash pancakes drizzled with syrup and topped with fresh strawberry

    What is Kalabasa Pancake?

    This Kalabasa Pancake (Squash Pancake) is an easy Filipino pancake recipe made with a delicious blend of squash, plant-based milk, sugar, ground flax seeds, cinnamon, and flour. It’s a vegan pancake that is perfect for a quick, eggless, and dairy-free breakfast or snack. This is also an easy and delicious way to bring in the flavors of Fall! 

    Kalabasa or Kabocha squash is a good source of vitamin A, vitamin B6, phosphorus, fiber, potassium, folate, and more! It is different from pumpkin, but both are under the plant family Cucurbitaceae, which includes gourds, melons, and cucumbers. They have different looks on the outside but are somewhat similar on the inside. In terms of cooking, one of them can be used as an alternative to the other.

    Give this easy breakfast recipe a try and start your day right with rich, fluffy, and healthy pancakes, then pair them with your favorite drinks and toppings. Yum!

    Tips and Procedures:

    • Feel free to put any toppings of your choice.
    • You may use pumpkin as an alternative to squash.
    • It is best to use good quality non-stick frying pan in cooking pancakes.
    • You may use whole wheat, spelt, buckwheat, or oat flour with good results.
    • Use the batter along with your favorite waffle machine to make vegan squash waffles.
    • Storage: Put the leftovers in a covered container and place them in the refrigerator for up to 7 days. Reheat them in a pan or oven toaster until warmed before serving.
    kalabasa (squash) pancakes topped with fresh strawberry and drizzled with sweetened milk

    How to Make Kalabasa Pancakes:

    Listed below are all the ingredients you will need:

    • squash (the one I used for this recipe)
    • cashew milk (or any plant-based milk)
    • brown sugar
    • coconut milk
    • ground flax seed
    • cinnamon
    • salt
    • all-purpose flour
    ingredients for squash pancakes

    In a high-speed blender, add squash, cashew milk, brown sugar, coconut milk, flax seed, cinnamon, and salt and blend until smooth, about 40 seconds, then pour into a large bowl. Gradually add the flour while whisking, until it becomes similar to pancake batter. Be careful not to not over mix:

    a mixture of squash, cashew milk, brown sugar, coconut milk, flax seed, cinnamon, salt in a blender and poured in a large bowl then added with flour

    Heat a pan on medium heat with some oil or butter, and pour in about ⅛ cup of mixture. After about 25-30 seconds, check if it’s golden brown, then flip. Repeat until all pancakes are cooked: 

    cooked the squash pancake batter in a pan

    Garnish with your choice of sweetener, fruit, or syrup. It is best served with a glass of plant-based milk. Enjoy!

    Frequently Asked Questions:

    What ingredients do you use to make these pancakes healthy?

    Squash, plant-based milk, and ground flax seeds are just a few of the ingredients that make these pancakes healthy and vegan-friendly.

    Can you use canned butternut squash?

    Yes, you can. You may use pumpkin for squash, too.

    Is kalabasa a pumpkin?

    No. Kalabasa or squash is under the genus Cucurbita moschata or Cucurbita maxima while pumpkin, on the other hand, is Cucurbita pepo.

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    Kalabasa Pancakes

    These are vegan pancakes made with squash, plant-based milk, cinnamon and flax seeds that are so delicious, moist and fluffy! They are perfect for Fall breakfast, brunch or snacks!
    Prep Time10 mins
    Cook Time10 mins
    Total Time20 mins
    Course: Breakfast
    Cuisine: Filipino
    Servings: 4
    Calories: 245kcal

    Ingredients

    • 1 cup squash cut into wedges
    • 1 cup cashew milk or any plant based milk
    • ¼ cup coconut milk
    • ½ cup brown sugar
    • 2 teaspoon ground flax seed
    • ¼ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • ¾ cups all purpose flour

    Instructions

    • In a high speed blender add squash, cashew milk, coconut milk, brown sugar,  flax seed, cinnamon, salt  and blend until smooth, about 40 seconds, then pour into a large bowl.
    • Gradually add the flour while whisking, until it becomes similar to pancake batter. Be careful to not overmix.
    • Heat a pan on medium heat with some oil or butter, and pour in about ⅛ cup of mixture. After about 25-30 seconds, check if it’s golden brown, then flip. Repeat until all pancakes are cooked
    • Garnish with your choice of sweetener, fruits, or syrup.
    • Best served with a glass of plant based milk.

    Nutrition

    Serving: 1g | Calories: 245kcal | Carbohydrates: 50g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 197mg | Potassium: 225mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3721IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Share it on instagram or tag @simplybakings or #simplybakings!
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    1. ลองดูสิ says:
      December 10, 2021 at 1:10 am

      ลองดูสิ

      Kalabasa Pancakes – Simply Bakings

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