Spaghetti Squash Pancakes
These pancakes are awesome. Buttery, soft, and slightly chewy, they make the perfect lunch, side dish, snack, appetizer or even light dinner.
Servings: 4 pancakes
- 1 cup cooked spaghetti squash
- 2 eggs
- 1/4 cup whole wheat flour white flour can be used
- 1 tablespoon butter softened
- salt + pepper to taste
- 1/2 tablespoon butter for the pan
Combine all ingredients in a large mixing bowl and blend well.
Heat a small skillet on the stovetop, add butter or cooking spray.
Pour in batter, and spread into a disk with a spoon.
Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble) and then flip.
Continue to cook for 2-3 minutes on the other side. Repeat with remaining batter.
Serve warm, with an extra pat of butter if desired.
Serving: 1g | Calories: 94kcal | Carbohydrates: 5g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 141mg | Potassium: 57mg | Vitamin A: 250IU | Calcium: 15mg | Iron: 0.6mg