Heavenly Kalabasa Pancakes

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!

Jump to:

• What is Kalabasa Pancake?
• Substitutions
• Variations
• Storage
• Ingredients
• Frequently Asked Questions
• Heavenly Kalabasa Pancakes

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.

Health Benefits of Kalabasa

• Rich in essential nutrients like vitamins A, C, and E, as well as minerals like potassium and magnesium.
• High in fiber, aiding digestion and promoting bowel regularity.
• Packed with antioxidants, protecting cells from damage and supporting overall health.
• May help regulate blood pressure and promote heart health.Low in calories and fat, aiding in weight management.
• Helps regulate blood sugar levels and may reduce the risk of diabetes.
• Essential for maintaining healthy eyesight and supporting immune function.

Substitutions

• Squash (Kalabasa): You can substitute butternut squash or pumpkin for the kalabasa. Both have a similar texture and flavor that works well in pancakes.
• Cashew Milk: Any plant-based milk such as almond milk, soy milk, oat milk, or coconut milk can be used as a substitute for cashew milk. Choose whichever you prefer or have on hand.
• Coconut Milk: If you don't have coconut milk, you can use more of the plant-based milk as a substitute. Alternatively, you can use dairy milk if you're not following a vegan diet.
• Brown Sugar: You can use white granulated sugar or coconut sugar as a substitute for brown sugar. The sweetness level may vary slightly, so adjust to taste.
• Ground Flax Seed: Ground chia seeds can be used as a substitute for ground flax seed. Both work as binders in the recipe.
• Ground Cinnamon: If you don't have ground cinnamon, you can omit it or use other warm spices like nutmeg or pumpkin pie spice.
• Salt: No substitute needed, but you can adjust the amount to your taste preference.
• All-Purpose Flour: You can use whole wheat flour or a gluten-free flour blend as a substitute for all-purpose flour if you prefer. Just note that the texture and flavor may vary slightly.

Variations

• Add about 1 teaspoon of vanilla extract to intensify the vanilla flavor in the pancakes.
• Spiced Kalabasa Pancakes: Add additional spices like nutmeg, cloves, or ginger to the pancake batter for a warm and aromatic flavor.
• Nutty Kalabasa Pancakes: Fold in chopped nuts such as walnuts, pecans, or almonds into the pancake batter for added texture and flavor.
• Chocolate Chip Kalabasa Pancakes: Sprinkle chocolate chips into the pancake batter for a decadent twist. Vegan chocolate chips can be used for a dairy-free option.
• Coconut Kalabasa Pancakes: Add shredded coconut to the pancake batter for a tropical flavor. You can also top the pancakes with coconut flakes before serving.
• Stuffed Kalabasa Pancakes: Spoon a dollop of vegan cream cheese or fruit preserves onto each pancake before flipping for a delightful surprise inside.
• Oatmeal Kalabasa Pancakes: Replace a portion of the all-purpose flour with rolled oats for a heartier texture. You can also sprinkle extra oats on top of the pancakes before flipping.

Storage

• Refrigeration: Allow any leftover pancakes to cool completely at room temperature. Then, transfer them to an airtight container or wrap them tightly in plastic wrap. Store the pancakes in the refrigerator for up to 2-3 days.
• Freezing: If you want to store pancakes for a longer period, you can freeze them. Arrange the cooled pancakes in a single layer on a baking sheet and place them in the freezer until they're firm. Once frozen, transfer the pancakes to a freezer-safe bag or container, placing parchment paper between each pancake to prevent sticking. Frozen pancakes can last for up to 1-2 months in the freezer.
• Thawing and Reheating: When you're ready to enjoy the refrigerated or frozen pancakes, you can reheat them in a toaster, toaster oven, or microwave until warmed through. For frozen pancakes, you may need to thaw them in the refrigerator overnight before reheating.

Ingredients

• 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

Instructions

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:

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, fruit, or maple syrup. It is best served with a glass of plant-based milk. Enjoy!

Frequently Asked Questions