When I make spaghetti squash, I tend to make it in excess. Anyone with me? It's one of those foods that I like to store in containers in my fridge so I can make meals from it all week long. So, in my most recent spaghetti squashscapade, I decided to try spaghetti squash pancakes. Full disclosure: this recipe was total trial and error, and oddly enough, there was less error than expected (rarely ever happens that way). It turned out to be delicious! The texture and consistency were exactly what I would have hoped for - hearty and wholesome! (even though I was just secretly praying they wouldn't fall apart in the pan). Needless to say I LOVE this breakfast and recommend anyone who wants to healthify pancakes to give it a try! Here's how to do it:
Ingredients (serves 2):
- Contents of 1 medium spaghetti squash (yes, this means already cooked)
- 1 organic, cafe-free egg
- 3/4 cup plain oats
- 1 teaspoon vanilla exract
- 1 teaspoon cinnamon
- Optional for topping: banana, pomegranates, vanilla yogurt, maple syrup
- In a medium bowl, mix together egg, vanilla, and cinnamon, until mixture appears uniform.
- Next, add about 2 cups cooked spaghetti squash into the bowl with the egg mix. Using a spoon or your (clean) hands, carefully mix together so that the squash is covered in egg.
- Add in the oatmeal and continue to carefully mix, as you do not want to lose the spaghetti shape.
- Set medium nonstick pan to medium heat and use about 1 generous tablespoon worth of squash "batter" per pancake. Flip with a spatula after ~45 seconds to prevent burning.
- Feel free to top it with any of the above toppings, or use your personal favorites! I used caramelized bananas, pomegranate seeds, Greek yogurt, and a touch of maple syrup!