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Embracing Autumn Flavours: Kabocha Squash Pancakes Recipe with Cashew Cream and Mr Popple’s Chocolate
As the crisp October autumn air settles in and the leaves begin to turn, there’s no better time to embrace the cosy flavours of the season.
And what screams October more than pumpkin?
Or in this case, its Japanese cousin – the kabocha squash!
Today, we’re thrilled to share a delightful recipe that’ll warm your heart and twerk your taste buds: Kabocha Squash Pancakes with Cashew Cream, topped with berries and chunks of Mr Popple’s vegan chocolate.
A big thank you goes out to Sophia, the culinary genius behind this pancake masterpiece. For more incredible, healthy, vegan-friendly recipes, be sure to check out her Instagram @fuellinghappy. Trust us, your feed (and your stomach) will thank you!
This vegan-friendly recipe is the perfect way to kickstart your October mornings.
The humble kabocha squash, often overlooked in Western cuisine, takes centre stage in this scrumptious dessert / breakfast dish.
Rich in vitamins and minerals, kabocha not only adds a vibrant orange hue to your plate but also packs a nutritional punch.
Why Kabocha Squash Pancakes?
You might be wondering, “Why should I bother with kabocha squash pancakes when my regular recipe works just fine?”
Well, let me tell you, these aren’t your run-of-the-mill pancakes.
The combination of kabocha squash (or sweet potato as a substitute) and buckwheat flour lends a delightful sweet flavour and unique texture that’ll have you wondering why you haven’t been making these all year round.
Kabocha squash, also known as Japanese pumpkin, is sweeter than butternut squash and more akin to a sweet potato. It has a starchy, chestnutty texture that makes it the ultimate comfort food. While it can be tricky to find, it’s well worth the effort.
If you can’t get your hands on a kabocha, sweet potato makes an excellent substitute.
The Recipe: Kabocha Squash Pancakes with Cashew Cream
Ingredients:
For the Pancakes:
- 100g roasted kabocha or sweet potato
- 3/4 teaspoon pumpkin spice
- Small handful raisins
- 2 tablespoons ground flaxseed
- Pinch unrefined salt
- 1/4 cup buckwheat flour (45g)
- 1/2 scoop (approx 12g) vanilla protein powder
- 250ml plant-based milk
- A little coconut oil for frying
- Optional extras: 1 teaspoon maca, 1/2 teaspoon baking powder, 1/4 teaspoon turmeric
For the Cashew Cream:
- 1/4 cup cashews, soaked in water overnight
- Pinch unrefined salt
- 1/4 cup (60ml) non-dairy milk of choice
- Optional extras: Good pinch lemon zest, a dash of maple syrup
Toppings:
- Mr Popple’s Chocolate (we recommend our our limited edition Pumpkin Spice bar – if you can get your hands on one!)
- Fresh berries
- Maple syrup (optional)
Method:
- Prepare the cashew cream: Rinse and drain the soaked cashews. Blend them with the non-dairy milk, salt, and optional extras until smooth. Set aside.
- For the pancake batter: Blend the baked kabocha or sweet potato, flaxseed, salt, and plant-based milk until smooth.
- In a separate bowl, mix together protein powder, buckwheat flour, pumpkin spice, raisins, and optional baking powder and other powders.
- Combine the wet and dry mixes. You’ll have a thick batter.
- Heat a non-stick pan on low heat with a little coconut oil. Spoon on a good dollop of mixture and flatten with the back of the spoon.
- Cook until little bubbles start to appear on the top and the edges set. Flip and cook for the same time on the other side. Repeat until the mixture is gone.
- Stack and smother with cashew cream, berries, and chunks of Mr Popple’s Super Roots chocolate. Add maple syrup if desired.
Tips for Perfect Pancakes
- Patience is key: Don’t rush the cooking process. Low and slow is the way to go for perfectly cooked pancakes.
- Batter consistency matters: If your batter is too thick, add a splash more plant-based milk. If it’s too thin, add a bit more buckwheat flour.
- Test the heat: Before pouring your first pancake, test the pan’s heat with a drop of water. If it sizzles gently, you’re good to go.
- Don’t overcrowd: Leave enough space between pancakes for easy flipping.
- Keep them warm: If cooking for a crowd, keep finished pancakes warm in a low oven until serving time.
- Experiment with toppings: While our suggested toppings are delicious, feel free to get creative!
- Make ahead: The batter can be prepared the night before and stored in the fridge for quicker morning prep.
- Freeze for later: These pancakes freeze well. Simply reheat in a toaster for a quick weekday breakfast.
Nutritional Benefits
These pancakes are not only delicious but also incredibly nutritious.
Kabocha squash and sweet potatoes are rich in vitamins, especially beta-carotene, which our bodies convert to Vitamin A. This is fantastic for the health of our immune system, eyes, and skin.
Flaxseed provides a vegetarian source of omega-3, while raisins are potassium and iron powerhouses.
Buckwheat promotes healthy blood sugar levels, and cashews are chock-full of vitamins and minerals.
Even the pumpkin spice offers health benefits!
The Perfect Pairing: Mr Popple’s Chocolate
Now, you might be thinking, “Chocolate for breakfast?”
Absolutely!
Our dairy-free chocolate bars, made with ethically sourced raw cacao, add a touch of indulgence to this already delightful dish. We recommend our Pumpkin Spice bar for this recipe, as its flavour profile complements the kabocha squash perfectly, but if you can’t get your hands on one (they are very limited edition), Creamy Mylk is a good substitute, or Atey Ate% if you prefer dark chocolate.
All of our bars are made from raw cacao, meaning they are packed with flavonoids, which are known for their antioxidant properties. So, you’re not just treating your taste buds, you’re nourishing your body too!
For those watching their sugar intake, our sugar-free chocolate options are an excellent choice. They provide all the rich, chocolatey goodness without the added sweetness, allowing the natural flavours of the kabocha squash and spices to shine through.
So, there you have it – a delicious, nutritious, and utterly indulgent way to start your October mornings.
Whether you’re a squash enthusiast or a chocolate lover (or both!), these Kabocha Squash Pancakes with Cashew Cream and Mr Popple’s dairy-free chocolate are sure to become a new autumn favourite.
Why not give them a try this weekend? After all, life’s too short not to have chocolate for breakfast sometimes!