The Pioneer Woman Tasty Kitchen
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Spaghetti Squash Pancakes

4.00 Mitt(s) 1 Rating(s)1 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 51 vote, average: 4.00 out of 5

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Level: Easy

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Description

Buttery, eggy, light and soft spaghetti squash pancakes. Eat these for breakfast, lunch or a light dinner.

Ingredients

  • 1 cup Cooked Spaghetti Squash Strands, Chopped
  • 2 whole Eggs
  • ¼ cups Whole Wheat Flour Or White Flour
  • 1 Tablespoon Butter, Softened Plus More For Your Griddle
  • 1 pinch Salt
  • 1 pinch Pepper

Preparation

Combine all ingredients in a large mixing bowl and blend well.

Heat a small skillet on the stovetop over medium heat. Once the skillet is hot, add a bit of butter or cooking spray.

Pour in batter using a 1/4 cup size scoop (or whatever size pancakes you’d like), and spread the batter into a disk with a spoon.

Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble on top) and then flip. Continue to cook for 2-3 minutes on the other side. Remove the cooked pancakes to a plate. Repeat with remaining batter.

Serve warm, with an extra pat of butter if desired.

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Profile photo of AskToni

AskToni on 2.19.2013

I enjoyed using up leftover roasted spaghetti squash to make these pancakes for lunch today for my toddler and preschooler. I added half a banana (sliced) to the batter and next time I’ll use the entire banana for sweetness, or I’ll try a few tablespoons of sugar. My stove cooked these well over low heat rather than medium.

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