Spaghetti Squash Pancakes Recipes
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
AIR FRYER SPAGHETTI SQUASH
This is the easiest and fastest way I have found to cook a spaghetti squash. Cutting them in half was intimidating for me until I discovered the microwave trick, which makes cutting them in half a breeze.
Provided by Soup Loving Nicole
Categories Side Dish Vegetables Squash
Time 30m
Yield 2
Number Of Ingredients 5
Steps:
- Using a sharp knife, make a dotted line lengthwise around the entire squash. Place whole squash in the microwave and cook on full power for 5 minutes. Transfer to a cutting board and cut the squash in half lengthwise, using the dotted line as a guide. Wrap one half in plastic wrap and refrigerate for another use.
- Spoon pulp and seeds out of remaining half and discard. Brush olive oil over all of the flesh and sprinkle with salt, pepper, and paprika.
- Preheat an air fryer to 360 degrees F (180 degrees C). Place spaghetti squash half skin side-down in the basket. Cook for 20 minutes.
- Transfer to a dish and fluff with a fork to create 'noodles'.
Nutrition Facts : Calories 232.9 calories, Carbohydrate 47.2 g, Fat 6.3 g, Fiber 0.1 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 335.9 mg
SPICED SQUASH PANCAKES
Plain yogurt mixed with chopped fresh cilantro is delicious alongside these savory pancakes.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 40m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes.
- Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.
Nutrition Facts : Calories 178 g, Fat 7 g, Fiber 3 g, Protein 7 g, SaturatedFat 1 g
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.
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