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
Yield: about 12 (3-inch) pancakes
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