David Copperfield should have pulled a spaghetti squash out of a hat instead of a rabbit, because some crazy sh*t happens when it’s mixed with egg and flour, pressed flat, and sautéed until crispy.
The base of this recipe is our Spiced Spaghetti Squash. Without the addition of those warming spices, the pancake will lack gusto. Please don’t make us (and, more importantly, yourself) sad and not add them.
After you’ve got your pancake, go wild:
• Give it a smear of garlicky yogurt and a sprinkle of herbs and fork-and-knife it. • Sauté it paper-thin, stuff it with a sprightly herbed salad (try cilantro, parsley, cumin, coriander, Aleppo, lemon and olive oil), and roll it like a crepe. • Top it with a fried egg and a drizzle of chile oil and eat it like you’re a Very Important Person. (Because you are! You just made spaghetti squash pancakes.)
Add the Spiced Spaghetti Squash to a medium bowl. Crack an egg into a cup and lightly beat it, then pour it over the squash and mix well. Add 2 tablespoons of chickpea flour and stir until the squash is well-coated. Add another tablespoon of flour if the mixture feels too wet (if your egg is small you likely won’t need the extra tablespoon).
Heat a nonstick pan on medium heat, then add a splash of olive oil and coat the pan well. When the oil shimmers, add ½ of the squash batter and smush/shape it with a spatula until it’s thin and round. Keep an eye on it, shaking the pan intermittently, to ensure it doesn’t stick. Sautée until the bottom is nice and brown (better to over- than under-cook; the middle cooks last!), then flip and brown the other side fully (5-8 minutes). Tip the pancake onto a plate, add your fixins, and serve.
*Find the recipe for Spiced Spaghetti Squash here.