Follow these steps for perfect results
spaghetti squash
cooked
eggs
flour
sugar
vanilla extract
baking powder
salt
butter
for the pan
blueberries
maple syrup
for serving
Cook spaghetti squash until tender. Let cool slightly.
Add cooked spaghetti squash and eggs to a food processor.
Pulse until smooth.
Transfer the squash mixture to a mixing bowl.
Add flour, sugar, vanilla extract, baking powder, and salt.
Stir with a fork until just combined. Avoid overmixing.
Heat butter in a nonstick skillet over medium heat.
Scoop batter onto the skillet, about 1/2 cup per pancake.
Add blueberries on top of the batter.
Cook for 5-7 minutes per side, or until golden brown and cooked through.
Serve hot with maple syrup.
Expert advice for the best results
Do not overmix the batter for the best texture.
Adjust sugar to taste.
Add a pinch of cinnamon for warmth.
Everything you need to know before you start
5 minutes
Batter can be made ahead and stored in the refrigerator for up to 24 hours.
Stack pancakes on a plate, drizzle with maple syrup, and garnish with extra blueberries.
Serve with a dollop of yogurt or whipped cream.
Pair with a side of bacon or sausage.
Pairs well with the sweetness of the pancakes.
A classic breakfast combination.
Discover the story behind this recipe
Pancakes are a popular breakfast dish in North America.
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