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Before you jump to Mostly-Kabocha Macrobiotic Pancakes recipe, you may want to read this short interesting healthy tips about The Basics of Being Healthy.
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Drink water, not alternative drinks. Soda and coffee, when used in moderation, aren’t that bad. Using them for your only source of hydration, however, is dumb. When you choose water over other beverages you are helping your body stay very healthful and hydrated. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Successful weight loss efforts often depend solely on water ingestion.
There are all sorts of things that you can do to get healthy and balanced. An costly gym membership and very hard to stick to diets are not the only way to do it. Little things, when done every day, can do a lot to help you get healthy and lose pounds. Being intelligent about the decisions you make each day is a start. Trying to get in as much exercise as possible is another. Remember: being healthful isn’t just about reducing your weight. You need to make your body as strong it can be.
We hope you got insight from reading it, now let’s go back to mostly-kabocha macrobiotic pancakes recipe. To cook mostly-kabocha macrobiotic pancakes you only need 7 ingredients and 8 steps. Here is how you achieve it.
The ingredients needed to cook Mostly-Kabocha Macrobiotic Pancakes:
- Get 100 grams Kabocha squash
- Prepare 3 tbsp Plain flour
- Take 6 tbsp Soy milk
- Prepare 2 pinch Salt
- Provide 2 sprinkles Cinnamon (optional)
- Provide 3 tbsp Raisins (optional)
- Use 1 Walnuts, maple syrup, or topping of your choice
Steps to make Mostly-Kabocha Macrobiotic Pancakes:
- 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.
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