If you’re anything like me and 99.9% of Americans, you’re probably struggling to get in all your recommended servings of vegetables every day. There are only so many mouthfuls of broccoli you can eat in one sitting, and if you’ve put off cramming in your veggie intake until your last meal, odds are you’ll be coming up short.
The trick is to spread your veggie servings throughout the day, including some with every meal. Even breakfast! And while over the years I’ve learned to swap my sweeter, carb-heavy breakfasts for more savory, balanced options, I still have a hard time chowing down on a pile of greens first thing in the morning.
I can’t quite remember when I first whipped up one of these spaghetti squash pancakes. All I know is I was looking for a new way to get some veggies in with breakfast, and this recipe was an instant winner. I’ve been making versions of it ever since, often eating it day after day, as anyone who follows me on Snapchat will know!
The concept seems to be catching on, as I’ve had several people reaching out asking for the recipe lately, some of them sharing pictures of their own spaghetti squash pancake creations. Since I have this blog up and running now, I thought it was high time I officially posted this recipe for everyone to try!
You might see the fish sauce listed in the recipe below and think, what the heck? I know, it sounds kind of strange, especially if you’re unfamiliar with this Asian ingredient. I promise it won’t make your spaghetti squash pancake taste fishy. The small dash adds a savory, umami flavor that I really enjoy. And while it’s definitely not necessary, I encourage you to grab some and try it out. It’s an awesome addition to stir-fries, marinades, and sauces. My favorite brand is Red Boat, which I order from Thrive Market. If you’re a real-foodie, Thrive (no affiliation with this blog, just a common purpose!) is like the Amazon of healthy food and beauty supplies. My membership has paid for itself many times over, and I definitely recommend checking it out.