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(Originally published on 10 Feb 2016 at https://CornFreeHippie.com)

Spaghetti squash is an adored food in my home and so we do not often have any left over from a meal, but when we do, I like to make pancakes with it. These are a simple pancake and can be seasoned to be savory or sweet depending on your preference, so experiment and enjoy.

Ingredients

• 1 cup gluten free oat flour

• ½ cup almond flour

• 1 cup spaghetti squash, cooked

• 2 eggs

• 1 tsp. coconut oil or palm shortening

• ¼ tsp. baking soda

• ½ tsp. sea salt

• ¼ tsp. ground black pepper

• ¼ tsp. ground mustard seed (optional)

Method

1. Warm skillet on stovetop at medium.

2. In food processor, make oat flour.

3. Add remaining ingredients to make batter.

4. Place 1/4 cup batter on skillet.

5. Flip when lightly browned on bottom.

6. Remove from skillet when cooked through.

7. Repeat with remaining batter.         

Serving suggestion: top with coconut butter.

Note: For a nut-free option, omit almond flour & increase oat flour.