Savoury Kabocha pancakes

Kabocha squash. It could be safe to say that in the healthy living blog world, it takes the crown as the favourite vegetable. Well, that or perhaps brussels sprout. But for the Northern Hemisphere entering the fall season- this orange starch has appropriately taken over.

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Here in Australia, the concept of eating kabocha or pumpkin in a non savory dish is unheard of! I still remember being offered pumpkin pie during my semester abroad in America, or having my roasted kabocha at a restaurant covered in butter and brown sugar. Typically, kabocha or pumpkin is served with a roasted protein and simply seasoned with rosemary and salt. (I’ve been unsuccessfully trying to convince some people that this is the way to go! Although I hope Sam’s initiative can sway her to the dark savory side)

Roasted kabocha, tofu and cauliflower
Roasted kabocha, tofu and cauliflower

Since getting into blogging, I slowly began using this beta carotene heavy gem and was thrilled with how well it lends itself to sweet dishes, like my pumpkin protein pie, protein powder-less protein muffin or pumpkin banana muffins. Although I really enjoy both these vegetables in a sweet meal, I personally find them in a savory counterpart just THAT much better. The sweet and salty combination is to me, the ideal taste sensation! I always make a big batch of roasted kabocha during my food prep, simply cooked in olive oil and garlic salt. The other night, I had decided to get the creative juices flowing and incorporate some leftover kabocha in a savory pancake dish. I chucked together a few basic ingredients and a few…not so basic and came up with this savory kabocha pancake! #Strangebutgood is an understatement- #strangebutGReat would be better title- I’m (subconciously) hoping slowly, savory style kabocha can be sexy! Hit up Laura’s strangebutgood dedication for some quirky kitchen creations! Also, Kierston’s recipefriday has some, perhaps not strange, but definitely droolworthy culinary delights! And if those two weren’t enough, Heather’s Meatless Monday vegetable for the week was Kabocha, so triple delight going on right here! Thanks, Ladies!

strangebutgood

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Kabocha, cheese and cauliflower pancakes

Serves- 1

Ingredients-

  • 1/4 cup oat flour (can sub for wheat/white/pastry)
  • 1 T coconut flour (can sub for another T of flour)
  • 1 egg
  • 1/4 cup mashed kabocha (can sub for canned pumpkin)
  • 1/4 cup riced/shredded cauliflower
  • 1/4 – 1/2 cup shredded light cheese (I used cheddar)
  • 1/4 tsp of salt and pepper
  • 1/2 tsp cayenne pepper (optional)
  • 1/4- 1/2 cup milk (I used Almond breeze unsweetened)
  • Coconut oil for frying
  1. In a mixing bowl, combine oat flour, coconut flour and egg and mix until well combined.
  2. Microwave the riced cauliflower for approximately 1 – 1 1/2 minutes, until tender. Add the mashed kabocha and cauliflower into the flour mixture and combine. Slowly stir in the shredded cheese until fully incorporated. Add the salt, pepper and cayenne pepper and mix well. The batter should be very thick.
  3. Starting with 1 T at a time, slowly add in the milk until a batter like consistency is formed. This could be up to 1/2 cup, depending on the choice of flour used.
  4. Heat coconut oil in a pan on medium heat. Drop batter into the pan and once bubbles start to appear and edges turn golden, flip and continue cooking for approximately 2-3 minutes.
  5. Plate up and serve with condiments of choice- for me it paired perfectly with the sweet spiciness of Sriracha!

Note- The addition of cauliflower is not necessary- I just felt like adding abit more nutrients to the dish and I’m not one to shy away from hiding veggies! These would be great with shredded zucchini or cabbage too. I used cheddar as its not an overpowering cheese and lets itself well to the kabocha.

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Have you tried roasting kabocha savory style?

Are you a fan of spicy foods? 

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Categories:

#strangebutgood Clean eating food off the cuff recipe

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Comments

70 thoughts on “Savoury Kabocha pancakes

  1. Mmm cheesy pancakes! I’m with you about using squash as savory foods- that’s the only way I eat ’em! I tried a pumpkin-based dessert and given my HLB status, I tried so hard to like it- it just wasn’t happening! Have you ever tried roasted squash with feta & balsamic? To.die.for! As for favorite squash, butternut takes the crown for me :)!

    1. Glad to hear it Khushboo- I tried it sweet several times and while it was good, I reckon the savory makes it better because it is ALREADY sweet. Feta, squash and balsamic- you, my friend, have just cemented one of my lunches this week.

  2. I couldn’t agree more about it being used here as a savoury ingredient – fortunately I have the blogging world to provide inspiration.

    Now, I’m a little afraid to admit this (because I worry that Sam will whoop my ass) but I’ve never tried kabocha … as far as I know. I don’t know where to find it, I’ve tried most markets but Geelong is light years behind 😛

    1. You would have tried kabocha- it took me ages to realise this, but after some googling and speaking to a few farmers- Kabocha is called Japanese or Kent pumpkin here- and they are at coles/woolworths/grocery stores!!!! All this time and I was oblivious to it! Get cooking!

      1. Oh it’s just kent pumpkin? lol! I’ve been thinking it was something different the entire time, thinking that ‘Japanese pumpkin’ was something different 😛

        Well now I know what I’m referring to, I can safely say this: yes, it is the best thing ever 😀 Yay! I no longer feel like everybody is talking about a mystical exotic vegetable ahahah

  3. I totally love savory kabocha or pumpkin! I just have a pumpkin cut in the oven and sprinkled it with coconut oil, curry powder and cinnamon – totally my taste!
    These pancakes sound so good. Coconut Flour sounds like the perfect add!

  4. Woah what an awesome idea to make kabocha into pancakes – genius! I like kabocha savoury too. It’s perfect roasted up just with some olive oil and salt! But there’s seriously nothing better than pumpkin pie. Topped with some whipped cream, it’s pretty much my favourite dessert ever!

  5. The title of this post is amazing. I am definitely more of a sweet fan but have only made kabocha the savoury way thus far. Too bad I am all out 🙁 have a wonderful weekend friend!

  6. Kabocha is totally sexy – just look at its voluptuous curves ;). [Hey, don’t pretend you didn’t start!]
    Aside from the egg these pancakes sound amazing. Simply adding coconut flour was a great idea already and I’m sure added an interesting texture.
    One thing, though: Brussels sprouts don’t even closely compare to the amazingness of kabocha. And wait, do you peel your kabocha?! Why :(? Is kabocha available all-year round over there? We can get it for maybe three to four months if we’re lucky.

  7. While it may not have been kabocha, for the first squash I roasted a week or two ago I used salt, pepper and cumin as seasonings – cumin works really well with orange veggies, I’ve found! I’ve yet to make savoury pancakes though, but I am intrigued!

    1. Cumin on kabocha… how did it taste? I’ll have to give it a go this weekend when I roast a new batch up! Thanks for the suggestion! You have to make savory pancakes. anne of green gables would, and she’s Canadian.

  8. Wow a savory pancake!! I like it! I’m not a huge fan of pancakes, but I actually might try this one. Then again, I have NEVER seen a kabocha squash in any of the states that I’ve lived in, so I wonder if they sell them here…

    Although I could have mistaken it for an oddly shaped watermelon.

    1. Until recently, I thought I wasn’t a huge fan of pancakes…now I am obsessed. clearly.

      I thought Australia didn’t have kabocha either.. turns out it was just called something different and we have PLENTY. ALL. YEAR. ROUND.

      and ps, I’m in my university library now and nearly fell off my chair at your watermelon comment.

  9. I feel left out because I have never tried Kabocha squash.

    Did you like the pumpkin pie? I forgot it might be a cultural thing, then again we usually eat it during Thanksgiving anyways. 🙂 I don’t think you have quite the same thing over on your side of the world. 😉

  10. oooohhh these pancakes look SO good! and yes i am a huge fan of spicy foods, basically pass me the sriracha and im a happy camper. either that or throw some jalapenos into whatever and im happy. my boyfriend though haaates spicy foods, so i have to add the spice to only my portion, and hope none of it touches his portion 🙂

    1. I go through sriracha like its going out of style- I only first sampled it when I was in America- been missing out all this time. My mum thinks I’m addicted to all things spicy, so much that she tried to convince me a few years back that it would inflame my stomach 😛 Give your boyfriend a bottle of Tabasco and the world will be a happy place. 🙂

  11. I think it is safe to say that Kabocha takes the (figurative) cake for most universally popular vegetable on blogs. I know quite a few who still turn a bad eye to the sprout. Lol.

    I’ve seen sweet cauliflower pancakes, but never savory before… Isn’t that kind of backwards? 😛 Anyways, these look incredible!

  12. I have yet to try Kabocha – and oooh – I lurve spicy! Specially the spicy that exfoliates the first layer of skin off your mouth!
    Now getting back to these pancakes – woa – great concept – I have never tried savory pancakes – and now I am so curious to incorporate kabocha and cauliflower in mine

  13. Wow I never realized I’d already tried Kabocha aka Japanese pumpkin!! Can’t believe you are calling Autumn, Fall! You’ve spent too much time around US bloggers 🙂 I realized that since you’ve moved to self hosting I don’t think your blogs subscription emails are making it to me, I think I was subscribed through word press which I guess means all old subscribers of our word press blog don’t flow on when you move? Another joy of self hosting!

    1. It took me so long to put two and two together! I know, its bad I’ve incorporated more and more American slang!

      I was just thinking that! I lost all the people I followed on wordpress and half the people I followed on bloglovin, I lost those two so had to re-add- Re adding yours now too, so frustrating! If you use bloglovin to keep up with blogs, give me an add on there- might be easier than this or the follow option with email 🙂 Argh this self hosting thing is a learning process each and every day! Time to catch up on your posts I’ve missed!

  14. I guess I’ve never roasted kabocha sweet or savory in particular… i’ve always just chopped (which is the scariest part… me with a big cleaver? not the best combination…ha), tossed in the oven, and eaten! Your savory version looks awesome! Love the addition of cheddar – cheese pretty much takes everything to a whole new awesome level. Speaking of cheese, I really need to dig into the two blocks of cheddar in my fridge. I need something to cheer me up lol. Oh and I’ll be trying these pancakes out just as soon as the FedEx delivery arrives. 😉

  15. You know…this actually sounds super good. I’ve always considered myself a sweet person but lately I’ve been all about savory. Need to pick up a kabocha soon! I love that squash is coming in season in the US. I celebrated this weekend by making butternut squash mac and cheese. SO good.

  16. It is abnormal for me to have Kabocha sweet, in fact I think I have only done it once, all other times I have it savoury! That is most likely because I don’t crave sweet foods very often. These pancakes sound like a great combination of ingredients, I am definitely going to try it out soon!

  17. savory is the ONLY way I make kabocha, although I wrote a test recipe for sweet squash pancakes just this weekend…

    rosemary and salt is one of my favorite ways to roast kabocha, with a bit of coconut oil – delicious!

    I love the sound of your recipe – I love cauliflower, and I LOVE sriracha!

  18. I love learning these little cultural food differences – I am surprised that it’s more of a savory treat in Australia. I’ll have to seek it out on my next trip down under. I tend to visit in the winter for some reason, so surely someplace will have it. Kabocha & cauliflower – who knew! 😉

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