Spaghetti Squash Pancakes

Spaghetti Squash Pancakes

Before you balk at the idea of a pancake made with spaghetti squash, try my lighter and healthier version and watch how quickly your family gobbles them up.

Yield: about 12 (3-inch) pancakes
Author: Linda Shapiro, © Meal Planning Maven

Ingredients

Pancakes

  • 2 eggs beaten
  • 3 cups cooked spaghetti squash
  • 2 teaspoons honey
  • 1/8 teaspoon cinnamon
  • Dash ginger
  • 1/2 teaspoon baking powder
  • 2 tablespoons almond flour
  • Olive oil spray

Toppings

  • Unsweetened all-fruit preserves
  • Pure maple syrup
  • Plain Greek yogurt

Instructions

  • Preheat oven to 250 degrees F. In a large bowl, mix together eggs, spaghetti squash, honey, cinnamon and ginger. Stir in baking powder and almond flour.
  • Coat a large skillet with olive oil spray. Heat the skillet over medium setting until a few drops of water sizzle in the pan.
  • Ladle the spaghetti squash mixture by the 1/4 cup-ful into the pan. (or use a heaping tablespoon for “mini’s.”) Cook for 1 to 2 minutes or until tiny bubbles form on the surface.
  • Flip the pancakes over, cooking for about another 30 seconds to 1 minute or until almost dry.
  • Remove the pancakes to a plate and keep warm in oven. (lightly covered with foil) Repeat this process with the remaining batter.
  • Serve pancakes with fruit preserves, maple syrup or plain Greek yogurt.

Notes

Make Ahead and Storage Tips: batter is best made prior to serving. Leftover pancakes may be stored tightly wrapped in the refrigerator for up to 3 days or frozen for up to 4 months. (For easier separating, store with a piece of foil, wax or parchment paper in between each layer.) Reheat, lightly covered with foil at 250 degrees F for about 7 minutes or until warmed through.
Savory pancakes make a really unique side dish for dinner! Just omit the honey and add your favorite herbs and spices such as oregano, basil and thyme

 

1 Response

  1. Anyonita
    What a great idea to hide butternut squash in these pancakes! I also love how versatile they are for both breakfast and lunch or dinner! Brilliant :)<br /><br />Thank you Anyonita! Any kind of squash works well in pancakes. I love the natural sweetness it adds...plus you get a good dose of healthy fiber! Thanks so much for stopping by!