Kabocha Squash Pancakes 1

Kabocha Squash Pancakes

Serves: 1

Happy Friday! I hope you had a great week! I am so sorry I have been M.I.A, but if you read Monday’s post,  then you know that I took advantage of the opportunity to stay in Arizona to spend a few extra days with my sister! It had been 2 years since I had seen her so the extra few days were really a blessing! Although I did think (all the time) about how I owed you a post, I decided that the time was best spent soaking up every second with my sister! So, don’t think I wasn’t thinking of you while I was away 😉

I know, I also owe you a big update on the race! I promise to put together a full recap for you because let me tell you…that was one hard race! If you follow me on instagram then you have seen a few pictures! Yes, you can see the death in my eyes after crossing that line!

Until then, you will just have to enjoy this amazing recipe! I had planned on sharing this recipe a few weeks back, but time got lost. I made these pancakes at least 4 times before I left for Arizona….yes, they were THAT good! Then again, anything with kabocha is amazing! For those who can’t find kabocha, you can substitute pumpkin, acorn squash, butternut squash, sweet potato, etc! Whatever your pleasure!

I hope you enjoy! 🙂

Kabocha Squash Pancakes 3

Fit Ingredients

  • 1/4c (28g) almond flour
  • 1/2c (85g) kabocha squash, baked (flesh only)
  • 3 large egg whites
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon (add more or less to taste)
  • 1 tbs pure maple syrup, optional


1. Mash your kabocha squash in a bowl.

2. Add your egg whites (and maple syrup, if using) to your squash. Mix until fully incorporated.

3. Add your almond flour, baking powder and cinnamon to your squash and egg whites.

4. Mix well.

5. Coat a medium skillet with non stick spray (or coconut oil) and set over medium heat.

6. Drop the batter into the pan in about 2tbs serving size.

7. When batter begins to bubble (about 3-4 minutes), flip and cook for an additional 2-3 minutes.

8. Repeat until all batter is gone.

9. Serve with toppings of choice! My favorites are always crushed pecans, whipped coconut cream and/or additional cinnamon!

Kabocha Squash Pancakes 2

These pancakes are fluffy and packed with flavor! I think these are my favorite pancakes to date!


Nutrition(for the entire recipe):

Calories: 244.1, Protein: 17.4g, Carbs: 16.0g, Fat: 14.1g (1g Saturated), Sodium: 165mg, Fiber: 5g (Net Carbs: 11g)


  • Wendy
    Good morning Sarah!! I have to tell you I've made the kabocha cakes twice and love them- I added some protein powder to them- totally awesome! I also make pancakes with my kabocha- I'll have to try them with the almond flour- I've been using protein powder in mine! Keep the kabocha recipes coming! I keep them in stock in my house weekly! Love your blog!
    January 25, 2013
  • I am going to try this! I make my own with NeoCell protein powder and a yam. I need to use more veggies though
    January 25, 2013
  • This is such a unique recipe. I've never seen pancakes with squash in them! They look delicious and beautiful!
    January 25, 2013
  • Oh yes, I'm making squash tonight. I hope I have enough leftovers to make this!
    January 25, 2013
  • I can use spaghetti squash instead? I have the ingredients and just cooked my squash last night. Kind of nervous of what this will taste like, but I'm more than willing to give it a shot. LMK when u have a free moment! Stay warm!
    January 25, 2013
  • As I said on Instagram - YUM & so fluffy!!!!
    January 25, 2013
  • oh my!! I need this right now ;)
    January 25, 2013
  • I've never tried kabocha squash but I see it on blogs all the time! These pancakes look so good, I'll have to go get some!
    January 29, 2013
  • Mika
    Hi! Just wondering if I would be able to substitute oat flour for the almond flour? Thanks :)
    September 29, 2013

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