Steam or microwave the kabocha squash and mash.
Combine the kabocha from Step 1 with the plain flour, salt, and raisins in a bowl.
Mix gently in a cutting motion.
Add the soy milk and mix lightly. Add cinnamon to taste. Add a little soy milk at a time if you want to make the batter more runny.
Grease a frying pan with oil, pour in about 1 ladleful of batter. The pancake should be 10-15 cm depending how runny the batter is.
When the top surface becomes dry, flip it over. Cook until slightly brown, and it's done. There you have a thick and filling pancake mostly made of kabocha squash!
If the sweetness from the kabocha squash is not enough, drizzle with maple syrup, or other topping of your choice. Top with walnuts and kabocha seeds to make a lovely treat for your guests.
I couldn't wait, so I had some of the first pancake before I made the second one.
Story Behind this Recipe
I had leftover steamed kabocha squash.
If you want to make these even healthier, use only the kabocha squash and raisins to provide sweetness. Even if the kabocha squash you use may not be sweet, adding salt and raisins should do the trick.