Spaghetti Squash Pancakes

READY IN: 35mins
YIELD: 8 pancakes
UNITS: US

INGREDIENTS

Nutrition
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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.
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