Sure, you can make pancakes from almond butter or coconut flour, but they’re still treats. But how about a pancake you can eat every day! These are more savory than sweet — they’re tender and fluffy, and turn brown in the pan, and have those toasty, crispy bits on the edges, and they’re loaded with vegetables. They’re everyday pancakes. Take that.
Well Fed 2: More Paleo Recipes for People Who Love to Eat
Photography by David Humphreys
- 1 large spaghetti squash
- 3 tablespoons water
- ½ onion, very finely minced (about ½ cup)
- ½ cup almond flour
- 3 large eggs
- ¼ teaspoon baking soda
- ½ teaspoon cream of tartar
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1-2 tablespoons coconut oil
- Preheat the oven to 375 F. Cover a large baking sheet with parchment paper.
- Cut the squash in half lengthwise. The easiest way to do this is, surprisingly, with a small knife. Use a sharp paring knife to carefully create a shallow slit along the top of the squash, lengthwise. Now, using a LARGE knife, place the blade in the slit and bang the squash carefully with some force on the cutting board. It should crack along the fault line created by the small knife. Scoop out the seeds and pulp with a large spoon.
- Place squash, cut side down, on the baking sheet. Sprinkle the water onto the paper around the squash. Roast until the squash is tender, but not mushy, 30-40 minutes. Place the baking sheet on a cooling rack, and, using a hot pad, turn the squash cut side up to cool. When it’s cool enough to handle, scrape the inside with a fork to shred the squash into gorgeous spaghetti strands.
- In a large bowl, mix onion, almond flour, eggs, baking soda, cream of tartar, salt, and pepper with a whisk until combined. Squeeze excess moisture from the squash with a clean dish towel or paper towels. Measure 4 cups of the squash and add to the bowl. Mix well, then allow the batter to rest 10 minutes.
- Place 1⁄2 tablespoon coconut oil in a large, non-stick skillet and heat over medium-high until the oil is melted and shimmers. Swivel the pan to coat the bottom, then drop ¼-cup servings of batter into the pan, making sure they don’t touch. Cook until browned on the bottom and starting to set, about 3-4 minutes. Flip gently and cook the other side until browned, an additional 2-3 minutes
- Cook in batches, adding more coconut oil to the pan, as necessary. Serve hot.