Creamy Spaghetti Squash Blueberry Pancakes
Start your day on a deliciously unexpected note with these Creamy Spaghetti Squash Blueberry Pancakes. These fluffy, delightful pancakes combine the nutritional benefits of spaghetti squash, making them a perfect early morning treat. Lightly sweetened and infused with vanilla, they boast a tender texture that pairs perfectly with the burst of juicy blueberries. Indulge in a guilt-free breakfast that hides a secret vegetable ingredient, ensuring you get a nutritious start to your day without sacrificing taste.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
cooked spaghetti squash
2 cups (cooked and cooled)
eggs
2 (beaten)
all-purpose flour
1 cup (sifted)
granulated sugar
1/4 cup (n/a)
vanilla extract
2 teaspoons (n/a)
baking powder
1 teaspoon (n/a)
salt
1 teaspoon (n/a)
butter
as needed (for greasing the pan)
blueberries
1/2 cup (fresh or frozen)
maple syrup
to taste (for serving)
Instructions
1
In a food processor, combine the cooked spaghetti squash and eggs. Blend until the mixture is smooth and creamy.
2
Transfer the mixture into a large mixing bowl. Add the sifted flour, sugar, vanilla extract, baking powder, and salt. Using a fork, stir until the batter is well combined and smooth.
3
Place a non-stick skillet over medium heat and add a small amount of butter to coat the surface. Once the butter is melted and sizzling, use a 1/2 cup measuring cup to pour the batter onto the skillet for each pancake.
4
Sprinkle a handful of blueberries on top of each pancake before flipping. Cook for about 5-7 minutes on one side, or until bubbles form and the edges look set, then carefully flip and cook for another 5-7 minutes until golden brown.
5
Remove pancakes from the skillet and keep warm while you repeat the process with the remaining batter. Serve the pancakes warm with a drizzle of maple syrup on top.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Creamy Spaghetti Squash Blueberry Pancakes?
They are fluffy breakfast pancakes that incorporate nutritional spaghetti squash, vanilla, and fresh blueberries for a healthy start to the day.
How many ingredients are required for this recipe?
There are 10 ingredients including spaghetti squash, eggs, flour, sugar, vanilla, baking powder, salt, butter, blueberries, and maple syrup.
How do I prepare the spaghetti squash?
The spaghetti squash should be cooked and cooled before being blended with the eggs.
Can I use frozen blueberries?
Yes, you can use either fresh or frozen blueberries for this recipe.
How much spaghetti squash is needed?
The recipe calls for 2 cups of cooked and cooled spaghetti squash.
What is the first step in making the batter?
Combine the cooked spaghetti squash and eggs in a food processor and blend until smooth and creamy.
How much flour is used in these pancakes?
You will need 1 cup of all-purpose flour, which should be sifted before adding to the mixture.
How long do I cook each side of the pancake?
Cook each side for approximately 5-7 minutes until they are golden brown.
When do I add the blueberries?
Sprinkle a handful of blueberries on top of each pancake after pouring the batter onto the skillet but before flipping.
What heat setting should I use for the skillet?
Place your non-stick skillet over medium heat for the best results.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
Is there a gluten-free option for this recipe?
While the recipe uses all-purpose flour, it is tagged as having a gluten-free option if you substitute the flour.
What serves as the leavening agent?
One teaspoon of baking powder is used to help the pancakes become fluffy.
How much sugar is in the recipe?
The recipe uses 1/4 cup of granulated sugar to lightly sweeten the batter.
How much vanilla extract is added?
Add 2 teaspoons of vanilla extract to the batter for flavor.
What should I use to grease the skillet?
Use a small amount of butter to coat the surface of the non-stick skillet once it is hot.
How do I know when to flip the pancakes?
Flip the pancakes when bubbles form on the surface and the edges look set.
What tool is recommended for mixing the dry ingredients?
After blending the squash and eggs, use a fork to stir in the dry ingredients until the batter is smooth.
What is the recommended topping?
The pancakes are best served warm with a drizzle of maple syrup on top.
Why is a food processor used?
The food processor ensures the spaghetti squash is completely smooth and creamy, hiding the vegetable texture.
How much salt is included?
The recipe includes 1 teaspoon of salt.
How much batter should I pour for each pancake?
Use a 1/2 cup measuring cup to pour the batter onto the skillet for consistent sizing.
Are these pancakes considered nutrient-dense?
Yes, they are tagged as nutrient-dense because they incorporate vegetables into a breakfast staple.
What is the texture of these pancakes?
They have a tender, creamy, and fluffy texture thanks to the blended spaghetti squash.
Is this recipe suitable for kids?
Yes, it is a great way to hide vegetables in a kid-friendly breakfast like pancakes.
Can I substitute the granulated sugar?
You can try substituting with honey or maple syrup, though it may slightly change the batter consistency.
Can I make these pancakes ahead of time?
Yes, you can keep them warm while cooking the remaining batter or reheat them later.
Is the spaghetti squash peeled before cooking?
The squash should be cooked and the flesh removed from the skin before measuring the 2 cups for the batter.
What category does this recipe fall into?
This is a breakfast recipe specifically categorized under pancakes and vegetable pancakes.
How many eggs are needed for the batter?
You will need 2 beaten eggs to combine with the squash.