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🍳 Savory Pancakes with Spaghetti Squash

300 kcal · 30 min · 4 servings

Ingredients

• Spaghetti squash 1 pc
• Butter 1 tsp
• Wheat flour, Type 405 150 g
• Baking powder 2 tsp
• Salt pinch
• Sugar 4 tbsp
• Eggs 2 pcs
• Mineral water, classic 50 ml
• Milk 50 ml
• Oil 4 tbsp
• Yogurt, plain 4 tbsp
• Cinnamon pinch
• Walnut kernels 4 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. 2. Thoroughly wash the spaghetti squash.
3. 3. Cut the squash in half lengthwise.
4. 4. Scoop out the seeds from the center with a spoon.
5. 5. Grease each squash half with one teaspoon of butter.
6. 6. Place the squash in the oven and bake it for about 45 minutes.
7. 7. Take a bowl and add flour, baking powder, a pinch of salt, and sugar.
8. 8. Mix the dry ingredients well.
9. 9. Add the eggs to the mixture gradually.
10. 10. Add the sparkling water and continue stirring.
11. 11. Pour in the milk until a slightly thick batter forms.
12. 12. Heat one tablespoon of oil in a pan over medium heat.
13. 13. Take a quarter of the batter with a ladle.
14. 14. Pour the batter into the pan to form a pancake about 7 centimeters in diameter.
15. 15. Cook the pancake for about 3 minutes on the first side until golden brown.
16. 16. Flip the pancake and cook for another 3 minutes on the other side.
17. 17. Remove the finished pancake from the pan and set it aside.
18. 18. Repeat steps 13 to 17 until all the batter is used up.
19. 19. Remove the spaghetti squash from the oven.
20. 20. Let the squash cool down for a short while.
21. 21. Fluff the flesh of the squash with a fork to create string-like strands.
22. 22. Place one tablespoon of the squash strands on each pancake.
23. 23. Dab one teaspoon of yogurt onto the pancakes.
24. 24. Sprinkle a pinch of cinnamon over them.
25. 25. Garnish the pancakes with walnuts.
26. 26. Serve the pancakes immediately and enjoy your meal.

Nutrition per serving

• kcal: 300
• Protein: 8 g · Fett/Fat: 14 g · Carbs: 38 g