Spaghetti Squash Pancakes
- 2 cups cooked spaghetti squash
- 1 to 2 eggs
- Ground cinnamon, to taste
- Stevia Plus, to taste
- In a medium bowl, combine the cooked spaghetti squash with the egg, cinnamon, and Stevia.
- Heat a nonstick griddle pan that has been lightly coated with nonstick spray.
- Ladle the squash mixture into the pan in portions of about 2 tablespoons per pancake and cook until small bubbles from on the surface.
- Flip the pancakes over and continue cooking until almost “dry”. Repeat with the remaining batter.
Recipe by Fat Flush at https://fatflush.com/spaghetti-squash-pancakes/
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