“Pancakes make people happy.”

Eating lo-carb generally means no potatoes.  So what is a person supposed to do with all those great sauces that come with meat?   Ta-da!

Found this recipe for savory pancakes that came out too watery the first time I made it so I tweaked the recipe and crossed my fingers.  And then I did something stupid.  I decided to serve the new version to some friends who were coming over for lunch without ever giving a test run on the new recipe.

Granted, the original recipe was yummy, but I wanted to firm things up.  That could be a whole other topic but right now we’re talking about pancakes.  On with the recipe!


1/2 medium onion, minced

1 cup almond flour

3 large eggs

1/4 t baking soda

1/2 t cream of tartar

1/2 t salt

1/2 t pepper

4 cups roasted spaghetti squash

1-2 T coconut oil


First you’re going to have to roast the spaghetti squash, cool it a bit so you can handle it, and wring out the excess moisture.  This is most easily done by placing the squash innards in the center of a clean towel and wringing the life out of it.  Now you’re ready to move on.

Mix the remaining ingredients, except the coconut oil, in a large bowl.  Add the spaghetti squash and mix well.  Let the batter rest for 10 minutes.

Melt the coconut oil in a large non-stick skillet.  When the oil is hot, drop 1/4 cup portions of the batter into the pan.  Cook until browned and set, about 3 minutes or so, then flip and cook the other side, an additional 2 to 3 minutes.


These are the cakes while they’re happily frying in the non-stick pan.

FULL DISCLOSURE – My spaghetti squash was a bit small and I only got about 2 cups of squash after I wrung it out.  I decreased the almond flour to about 2/3 cup.  The cakes were wonderful, but maybe next time I’d add a bit more onion.

Going to serve these cakes with Red Cabbage Divine (Jan 24) and Party Meatballs (Dec 30).  The sauce with the Party Meatballs is lovely.

Finally, I made the cakes the day before.  Going to put them on a baking sheet and warm them in the oven while the rest of the food is being prepared.  Will let you know how that works.

Loveya – The Grandma

lo-carb side dish Veggies

Grandma Pat View All →

Artist, African hand drum student, yoga neophyte, and Grandmother of 22 or so grandchildren. I enjoy cooking and writing. I value good friends and quiet times for reading.

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