I recently stumbled upon a great recipe for Spaghetti Squash Pancakes from Mollie Katzen‘s book, The Vegetable Dishes I Can’t Live Without. It’s a winner. Although the original recipe calls for spaghetti squash (quite delicious) and gives the option of using all-purpose flour or rice flour, the recipe can accommodate any kind of squash and a variety of gluten-free flours. The topping possibilities are also endless, giving you the option to play with flavor combinations. Happy eating!

Recipe for Gluten-free Squash Pancakes (adapted from Mollie Katzen‘s The Vegetable Dishes I Can’t Live Without):

• 2 cups cooked squash or pumpkin
• 1 cup minced onion
• 1/4 cup brown rice flour, white rice flour, chickpea flour, buckwheat flour, almond flour, quinoa flour, sorghum flour, or other gluten-free flour.
• 1/2 teaspoon kosher salt
• 4 large eggs
• Oil for the pan
• Butter for the pan (optional)

1) If you’re using cooked spaghetti squash, place it in a bowl and separate the strands with a fork.  If you’re using another variety of cooked squash or pumpkin, puree it in a food processor or blender (keep the squash a bit on the chunky side) and transfer to a bowl.

2) Mix in the onion, flour, and salt. Lightly beat the eggs and add them to the squash mixture.

3) Heat a skillet or griddle over medium heat. Lightly grease the pan with oil (and butter if you’d like). Use a 1/4 cup measure to scoop the batter into the hot pan.

4) Cook the pancakes for 8-10 minutes on each side. You want them very crunchy on the outside – they’ll stay delightfully chewy on the inside.

Topping ideas:

• Sour cream or yogurt
• Hot sauce or salsa
• Tomato sauce
• Caramelized onions
• Jam
• Melted cheese
• Hummus
• Nut butter
• Chopped chives, parsley, or cilantro

Related posts:

• A Hearty Vegetarian, Gluten Free Recipe – Lentils Topped With Mushrooms
• Homemade Gluten Free Golden Crispy Granola
• Wheatless Wednesday: Chocolate Cake Fit for a Gluten-free Queen

(Image courtesy of unertlkm via a Creative Commons license)