Mollie Katzen's Spaghetti Squash Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups cooked spaghetti squash (can be anywhere between 1/2 and a full squash)1/2 cup minced onion3 eggs, beaten -- you may need a 4th.1 tbsp. flax meal1/4 cup flour (we used a combination of bread flour and coconut flour)1/2 tsp. salt1 tbsp. butter, for the pan
Combine all the ingredients in a medium bowl, starting with just three eggs. If the batter is too thick or dry (it should look be fairly loose), add the last egg.
Set a large skillet over medium heat and melt 1 tbsp. butter in the pan.
Use a 1/4 cup scoop to dole out the batter onto the pan and cook for 6-8 minutes on each side, or until golden brown and completely set.
Serve with sour cream and chives or your favorite savory chutney.
Serving Size: Makes 8-10 pancakes (a serving is 2 pancakes)
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Set a large skillet over medium heat and melt 1 tbsp. butter in the pan.
Use a 1/4 cup scoop to dole out the batter onto the pan and cook for 6-8 minutes on each side, or until golden brown and completely set.
Serve with sour cream and chives or your favorite savory chutney.
Serving Size: Makes 8-10 pancakes (a serving is 2 pancakes)
Number of Servings: 4
Recipe submitted by SparkPeople user BTVMADS.
Nutritional Info Amount Per Serving
- Calories: 126.1
- Total Fat: 5.7 g
- Cholesterol: 141.5 mg
- Sodium: 67.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 2.4 g
- Protein: 6.8 g
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