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
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
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.
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