After making my Kabocha Pumpkin Porridge/Danhobak Jook, I was left with some Kabocha peels and pumpkin parts that was stuck on the peel. It felt sort of a waste to toss it in the trash, so brainstormed a bit and decided to make something edible with it. Did you know Kabocha peels are edible, very soft in texture and nutritious; full of beta-carotene! These minis are alternative healthy pancakes you can make at home with Kabocha peels and scraps! Follow this easy recipe for naturally sweet and delicious pancakes!
HOw are these different from other pancakes?
These Kabocha pancakes are naturally sweet, so you don’t need to add any sugar!! The texture is very soft and smooth, even toddlers will love them!! Lastly, It’s low in calorie and carb!! I paired mine with peeled chestnut for extra fiber!
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Did you try this recipe and loved it? Please tag me @seasonedbyjin on my Instagram page. Would love to see your creation!!
Kabocha Mini Pancakes
- ¾ cup Kabocha pumpkin peel, pumpkin leftover mashed
- ¼ cup All purpose flour
- ¼ cup Mochiko Sweet Rice Flour
- 1 cup water
- ⅛ tsp sea salt
- Mash the pumpkin peel and scraps in a bowl
- Add all the ingredient into the bowl and mix well until flour is not visible. It will be little lumpy.
- Heat skillet in medium heat. Add oil and drop about 3 Tbsp of batter per pancake.
- Cook until golden brown on both sides. About 4 min per side. Yields 11 mini pancakes.
- Serve with honey drizzled on top and crushed seeds or nuts, optional.