Spiced Squash Pancakes

Plain yogurt mixed with chopped fresh cilantro is delicious alongside these pancakes.

Spiced Squash Pancakes

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon extra-virgin olive oil

  • 3

    shallots, minced

  • 2

    small jalapenos, seeded and minced

  • 3

    tablespoons minced peeled fresh ginger

  • ¾

    teaspoon ground cumin

  • ¾

    teaspoon ground coriander

  • Coarse salt and ground pepper

  • 3

    cups Roasted Spaghetti Squash, patted dry

  • 2

    large eggs, lightly beaten

  • ¼

    cup all-purpose flour (spooned and leveled) ***(Replace with gluten free flour for gluten free option)

  • Nonstick cooking spray

Directions

1. Preheat oven to 275 degrees. In a large nonstick skillet, heat oil over medium-high. Add shallots, jalapenos, and ginger and cook, stirring, until softened, 7 minutes. Stir in cumin and coriander and cook until fragrant, 1 minute. Season with salt and pepper. Let cool slightly, 5 minutes. 2. Transfer to a large bowl and stir in squash, eggs, and flour. Wipe out skillet, then lightly coat skillet with cooking spray; heat over medium. In batches, add batter in 1/4 cupfuls to skillet and cook until pancakes are golden brown, 6 to 8 minutes, flipping halfway through. Transfer pancakes to oven to keep warm; repeat with remaining batter.


Nutrition

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