Mollie Katzen's Spaghetti Squash Pancakes
- Servings Per Recipe: 4
- 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
IntroductionTender, tasty, nutritious, filling, easy to make, and sure to please even the pickiest eaters! They're a great low-carb alternative to starchy pancakes at brunch. Tender, tasty, nutritious, filling, easy to make, and sure to please even the pickiest eaters! They're a great low-carb alternative to starchy pancakes at brunch.
2 cups cooked spaghetti squash (can be anywhere between 1/2 and a full squash)
1/2 cup minced onion
3 eggs, beaten -- you may need a 4th.
1 tbsp. flax meal
1/4 cup flour (we used a combination of bread flour and coconut flour)
1/2 tsp. salt
1 tbsp. butter, for the pan
The easiest way to cook a spaghetti squash? Microwave it! Cut the squash in half lengthwise, then half those lengthwise again. Arrange in a microwave-safe dish and cover with plastic wrap. Microwave for 6-8 minutes, or until the squash is easily shredded with a fork.
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.