Best 4 Spaghetti Squash Pancakes Recipes
**Spaghetti Squash Pancakes: A Nutritious and Versatile Dish**
Are you looking for a delicious, nutritious, and versatile dish that can be enjoyed for breakfast, lunch, or dinner? Look no further than spaghetti squash pancakes! Made with just a few simple ingredients, these pancakes are packed with vitamins, minerals, and fiber, making them a healthy and satisfying meal option. They are also incredibly versatile, as they can be topped with a variety of sweet or savory ingredients, making them perfect for any occasion. In this article, we will provide you with two delicious spaghetti squash pancake recipes, one sweet and one savory, so you can enjoy this wonderful dish any time of day.
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.
Provided by Tieghan Gerard
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : ServingSize 1 g, Calories 94 kcal, Carbohydrate 5 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 93 mg, Sodium 141 mg
SPAGHETTI SQUASH PANCAKES
These savory little Pancakes are great with a little salt, pepper, sour cream and even apple sauce for a side dish, appetizer or even brekfast dish. They remind me of potato pancakes, except without the starch.
Provided by Johnney
Categories Low Protein
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 160.4, Fat 10.7, SaturatedFat 6.4, Cholesterol 27.7, Sodium 199.2, Carbohydrate 12.6, Fiber 0.2, Sugar 0.1, Protein 4.7
SPAGHETTI PANCAKE
This is a great way to use up leftover spaghetti, especially when there's enough leftovers for one and a half people, but four or five people to feed. Dehydrated minced onion can be substituted for fresh, and you can use grated Parmesan cheese (canned/bottled or fresh) if desired. Cooking time will actually vary according to how high a heat you use. I'm not sure where I found the original recipe, but I suspect it's in my favorite cookbook again - The Creative Cooking Course, edited by Charlotte Turgeon.
Provided by Sandaidh
Categories One Dish Meal
Time 15m
Yield 1 pancake
Number Of Ingredients 8
Steps:
- In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper.
- Add spaghetti and toss well.
- In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away.
- Add spaghetti mix, and sprinkle with cheese if desired.
- Cook until the bottom is lightly browned.
- Turn out onto a large plate.
- Melt remaining butter or margarine.
- Put spaghetti back into pan, uncooked side down.
- Cook until lightly browned.
- Turn out onto large plate or platter, cut into slices and serve.
SPAGHETTI SQUASH PANCAKES
These healthy pancakes are creamy and lightly sweetened. You would never guess that the secret ingredient is spaghetti squash!
Provided by Arlyn Osborne
Categories Breakfast
Time 35m
Yield 8 pancakes
Number Of Ingredients 10
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.
Tips:
- Choose the right spaghetti squash: Look for a spaghetti squash that is firm and heavy for its size, with a deep yellow color. Avoid squashes with soft spots or blemishes.
- Cook the spaghetti squash properly: To ensure that the spaghetti squash is cooked evenly, pierce it with a fork several times before baking. This will allow the steam to escape and prevent the squash from bursting.
- Use a sharp knife to shred the spaghetti squash: This will help to create long, thin strands that will resemble spaghetti.
- Don't overmix the batter: Overmixing the batter can result in tough pancakes. Mix the ingredients just until they are combined.
- Cook the pancakes over medium heat: This will help to prevent them from burning. Cook the pancakes for 2-3 minutes per side, or until they are golden brown.
- Serve the pancakes immediately: Spaghetti squash pancakes are best served hot. You can top them with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
Spaghetti squash pancakes are a delicious and healthy alternative to traditional pancakes. They are easy to make and can be enjoyed by people of all ages. With their unique flavor and texture, spaghetti squash pancakes are sure to be a hit at your next breakfast or brunch. So next time you're looking for a new and exciting way to enjoy spaghetti squash, give these pancakes a try!
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