Courtesy of PureZing

Serves 4

INGREDIENTS:

6 cups cooked spaghetti sauce separated with a fork: into strings
1/2 cup all-purpose flour
½ cup grated Parmesan cheese
1 egg
4 Tablespoons butter or coconut oil
Sea salt and freshly ground pepper to taste
Sour cream for optional garnish

DIRECTIONS:

Add flour, cheese and egg to spaghetti squash in a processor. Pulse till just mixed.

Melt butter or coconut oil in a large skillet over medium-high heat. Spoon 1/4 cup squash mixture onto hot, oiled skillet.

With a fork, distribute mixture to form an evenly thick cake. Repeat to fill skillet.

Cook cakes until bottoms are lightly browned, turn over and brown second side.

Continue until you've used all the squash mixture.

In a warm oven set at its lowest temperature, keep other pancakes warm until ready to serve).
Use additional butter or coconut oil as necessary for cooking.

Sprinkle pancakes with salt and pepper and serve with sour cream.