Spaghetti Squash Pancakes - cooking recipe

Ingredients

2 cups cooked spaghetti squash
2 eggs
1 cup flour
1/4 cup sugar
2 teaspoons vanilla extract
1 teaspoon baking powder
1 teaspoon salt
butter, for the pan
1/2 cup blueberries
maple syrup, for serving

Preparation

Add spaghetti squash and eggs to a food processer and pulse until smooth.
Transfer squash mixture to a bowl and add flour, sugar, vanilla, baking powder, and salt. Stir with a fork until combined.
Heat butter in a nonstick skillet over medium heat. Scoop batter onto the skillet, about 1/2 cup per pancake. Add blueberries on top of the batter. Cook 5-7 minutes per side.
Serve with maple syrup.