Spaghetti Squash Pancakes

• 1 cup Cooked Spaghetti Squash Strands, Chopped
• 2 whole Eggs
• 1/4 cups Whole Wheat Flour Or White Flour
• 1 Tablespoon Butter, Softened Plus More For Your Griddle
• 1 pinch Salt
• 1 pinch Pepper

1. Combine all ingredients in a large mixing bowl and blend well.
2. Heat a small skillet on the stovetop over medium heat. Once the skillet is hot, add a bit of butter or cooking spray.
3. Pour in batter using a 1/4 cup size scoop (or whatever size pancakes you'd like), and spread the batter into a disk with a spoon.
4. Cook pancake slowly on medium heat for about 3-6 minutes (or when batter starts to bubble on top) and then flip. Continue to cook for 2-3 minutes on the other side. Remove the cooked pancakes to a plate. Repeat with remaining batter.
5. Serve warm, with an extra pat of butter if desired.

strands, eggs, ubc, butter, salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/spaghetti-squash-pancakes/ (may not work)