Spaghetti Squash and Zucchini Pancakes
Everyone loves a sweet, fluffy pancake for breakfast but once in a while only something savoury will do. You could opt for the traditional pancake route and pair these pancakes with maple syrup to get a savoury and sweet combination. OR you can top these bad boys with goat cheese crumbles and chopped cherry tomatoes (or if you don’t have those, a scoop of salsa or tomato sauce could be tasty). It’s a fresh combination, and works for breakfast or at dinner!
0 cherry tomatoes, chopped for garnish
0 goat cheese crumbles for garnishShop this recipe
1. Prepare your squash – cook spaghetti squash and shred the zucchini with a cheese grater.
2. Mix the batter in a large bowl – combine egg, flour, onion, and garlic. Gently stir in the spaghetti squash and zucchini, as well as a few shakes of grated parmesan cheese. The pancake batter will be thick in consistency, but the longer it sits out, the thinner it will get (as the squash releases its moisture).
3. Heat a griddle/pan to medium high heat. If desired, lightly butter the griddle or lightly spray with nonstick cooking spray.
4. Drop pancake batter by the spoonful onto the griddle. Lightly press the batter down to about 1/4 inch thick. Allow pancakes to cook for about 3-4 minutes, until bubbles form on top of the batter and pop. Flip pancakes, and cook an additional 2 minutes on the other side, until cooked through.
5. To keep pancakes warm before serving, when pancakes are done cooking, place them on an aluminum foil lined baking sheet in the oven (on the lowest heat setting possible – you’re just keeping them warm, not baking them). When you are ready to serve, garnish pancakes with goat cheese crumbles and chopped cherry tomatoes. Enjoy!
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