Easy Spaghetti Squash Pancakes


The other day I bought a small Spaghetti Squash at the market. If you are not familiar with this particular type of Squash, when baked, the inside looks like spaghetti. 

So I cut my Spaghetti Squash in half, placed it on a baking sheet, cut side down, and let it bake at 350 for 45 minutes. 

Turned off the oven, left the squash in it, and went to the gym.

When we got home, I got the still warm Spaghettini Squash out of the over and took out the insides. I added a little tomato sauce and served it to my three year old for lunch. 

That did not go over well at all!  I think I can see why. 


So, on a whim, I decide to improvise and make pancakes with my Squash. I mean, it wasn't going to get any worse that it already was. 

I added one egg and seven table spoons of flour to my Spaghetti Squash. I had to eye ball it so that the pancakes were the right consistency. But the magic numbers were 1 and 7.



I then sprayed a hot pan with coconut oil and started making my pancakes. 



I burned my first batch because my three year old sat on my one year old causing a few minutes of chaos. 


But it all turned out well in the end. I actually had both boys eating these pancakes... miracle!! Princeton, my three year old, even asked for more. 


These turned out to be really tasty. They were not as fluffy as regular pancakes, but had a delicious natural sweetness to them. 

I will definitely substitute the regular white flour for wheat flour next time. 

I hope your toddlers enjoy this simple recipe as much as mine did. 


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© 2016 by Naza Holliman of Sweet P and Sky

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