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:

(Image courtesy of unertlkm via a Creative Commons license)

Tagged with:
 
About The Author

Rachel Shulman

I'm an ecologist turned journalist turned farmer-in-training. I'm currently working on an organic farm and creamery in Illinois. Follow me on twitter (http://twitter.com/rachelshulman), friend me on Facebook (http://www.facebook.com/#!/profile.php?id=3105709), or follow me on StumbleUpon (http://www.stumbleupon.com/stumbler/RachelShulman/).

5 Responses to Gluten-free Squash Pancakes

  1. Heather says:

    I was thinking about doing a similar recipe to this for a breakfast product I’m putting together (vegan, but still similar). My only worry is that people won’t want to bake a squash in the morning. I know that microwaving squash seems to be all the rage, but I stay away from that in my healthy vegan recipes, so the baking takes a good 30 minutes. They look good, though. Thanks.

  2. Jane says:

    This sounds delicious! I cannot wait to try this recipe. One of my other favorite breakfast recipes is:
    http://www.egluten.com/2010/01/nutty-french-toast/

  3. Katie says:

    Wow – I think you read my mind or something. I just posted about the spaghetti squash pancakes I made yesterday! The recipe was almost identical, but used far fewer eggs. I used gluten free flour and flax seed. Topped them with hummus and salsa. They were aweseome!!

    http://makingfoodandotherstuff.wordpress.com/2010/02/07/foiled-by-snow/

Categories

Thanks for dropping by! Feel free to join the discussion by leaving comments, and stay updated by subscribing to our RSS feed.

All content © 2012 Eat Drink Better 2012