Spaghetti Squash Pancakes
by: ffadmin

Makes 4 servings

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


For a savory treat, replace the cinnamon and Stevia with herbs such as minced fresh cilantro, parsley, basil, and oregano.

Adapted from ‘Hot Times: How to Eat Well, Live Healthy, and Feel Sexy During the Change’.

*Note: Remember to include ingredients when calculating daily intake allowances.

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