Spaghetti Squash Pancakes (Corn & Gluten Free)

Corn & Gluten-free Spaghetti Squash

One of the neatest ways to use leftover spaghetti squash is to make pancakes. These are simple and can be seasoned to be savory or sweet depending on your preference.

1 cup gluten free oats flour
1/2 cup almond flour
1 cup spaghetti squash
2 eggs
1 tsp coconut oil or palm shortening
1/4 tsp baking soda
1/2 tsp sea salt
1/4 tsp ground black pepper
1/4 tsp ground mustard seed (optional)

Warm skillet on stovetop at medium. In food processor, make oat flour. Add remaining ingredients to make batter. Make 1/4 cup sized pancakes.

Corn & Gluten-free Spaghetti Squash with coconut butter

Serving option: top with coconut butter.

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