Introduction
David Copperfield should have pulled a spaghetti squash out of a hat instead of a rabbit; because some crazy sh*t happens when it's mixed with egg and flour; pressed flat; and sautéed until crispy.The base of this recipe is our Spiced Spaghetti Squash. Without the addition of those warming spices; the pancake will lack gusto. Please don't make us (and; more importantly; yourself) sad and not add them.After you've got your pancake; go wild:• Give it a smear of garlicky yogurt and a sprinkle of herbs and fork-and-knife it.• Sauté it paper-thin; stuff it with a sprightly herbed salad (try cilantro; parsley; cumin; coriander; Aleppo; lemon and olive oil); and roll it like a crepe.• Top it with a fried egg and a drizzle of chile oil and eat it like you're a Very Important Person. (Because you are! You just made spaghetti squash pancakes.)
Ingredients
- 1½ cups Spiced Spaghetti Squash
- 2-3 tablespoons chickpea flour
- 1 egg
- Olive oil
Instructions
Add the Spiced Spaghetti Squash to a medium bowl. Crack an egg into a cup and lightly beat it; then pour it over the squash and mix well. Add 2 tablespoons of chickpea flour and stir until the squash is well-coated. Add another tablespoon of flour if the mixture feels too wet (if your egg is small you likely won't need the extra tablespoon).Heat a nonstick pan on medium heat; then add a splash of olive oil and coat the pan well. When the oil shimmers; add ½ of the squash batter and smush/shape it with a spatula until it's thin and round. Keep an eye on it; shaking the pan intermittently; to ensure it doesn't stick. Sautée until the bottom is nice and brown (better to over- than under-cook; the middle cooks last!); then flip and brown the other side fully (5-8 minutes). Tip the pancake onto a plate; add your fixins; and serve.*Find the recipe for Spiced Spaghetti Squash here.
