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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


  • 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


  • 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.


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
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