Spaghetti Squash Pancakes

photo by frostingnfettuccine




- Ready In:
- 35mins
- Ingredients:
- 10
- Yields:
-
8 pancakes
ingredients
- 2 cups cooked spaghetti squash
- 2 eggs
- 1 cup flour
- 1⁄4 cup sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon salt
- butter, for the pan
- 1⁄2 cup blueberries
- maple syrup, for serving
directions
- Add spaghetti squash and eggs to a food processer and pulse until smooth.
- Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
- Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
- Serve with maple syrup.
Reviews
-
To make this recipe paleo I substituted flour 1:1 with cassava flour and coconut sugar instead of cane. I also didn't have vanilla so I skipped it. The texture was great, but I couldn't deny the presence of a squash flavor. I think this would've been improved somewhat with vanilla. Overall, pretty good!
RECIPE SUBMITTED BY
Arlyn Osborne
United States