Spaghetti Squash Pancakes

"These healthy pancakes are creamy and lightly sweetened. You would never guess that the secret ingredient is spaghetti squash!"
 
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photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by frostingnfettuccine photo by frostingnfettuccine
photo by Arlyn Osborne photo by Arlyn Osborne
photo by Arlyn Osborne photo by Arlyn Osborne
Ready In:
35mins
Ingredients:
10
Yields:
8 pancakes
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ingredients

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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.

Questions & Replies

  1. I would really like to make the Spaghetti Squash Pancakes. Can I replace the flour with coconut flour? As coconut flour needs extra moisture, compared to regular flour, do I need to add extra egg or some water?
     
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Reviews

  1. 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!
     
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