Buttery, eggy, light and soft spaghetti squash pancakes. Eat these for breakfast, lunch or a light dinner.
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.
You must be logged in to post a review.
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.
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 20 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.