Best Spaghetti Squash Pancakes Recipes

SPAGHETTI SQUASH PANCAKES

Steps:

• Add flour& cheese to the strands of the cooked spaghetti squash.
• Mix well, using a couple of forks.
• Depending on the flavor you wish, or your dietary preferences, melt 1 tablespoon butter in a large skillet over medium-high heat or heat olive oil in skillet instead.
• Spoon 1/4 cup squash mixture into prepared skillet.
• With a fork, press to form an evenly thick cake.
• Repeat to fill skillet.
• Cook cakes until bottoms are lightly browned, turn over and brown second side.
• Continue until you've used all the squash mixture (keep the cakes already made warm in an oven set at its lowest temperature until you are ready to serve).
• Use additional butter or oil as necessary for cooking.
• Sprinkle pancakes with salt and pepper and serve with sour cream and/or apple sauce.

SPAGHETTI SQUASH PANCAKES

Steps:

• Add spaghetti squash and eggs to a food processer and pulse until smooth.
• Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
• Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about ½ cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
• Serve with maple syrup.

SPAGHETTI SQUASH PANCAKES

Steps:

• Directions Separate the strands of the cooked spaghetti squash. Add flour and cheese. Mix well, using a couple of forks. Melt 1 Tbs. butter in a large skillet over medium-high heat. Spoon 1/4 C. squash mixture into skillet. With a fork, press to form an evenly thick cake. Repeat. Cook cakes until bottoms are lightly browned, turn over and brown second side. Continue until you've used all the squash mixture. Use additional butter if necessary. Sprinkle with salt and pepper and serve with sour cream. Note: For a different taste, saute the squash pancakes in olive oil.