Squash Latke with Poached Egg and Avocado

Another delightful spaghetti squash breakfast...

I've got to be honest with you, though, it's not exactly a latke. I may have just chosen a word other than pancake since I recently posted a spaghetti squash pancake recipe. :) And I really like that word. Latke, latke, latke.

Real latkes are potato pancakes eaten during Hanukkah, and they're made from potato, flour and egg. This recipe doesn't use potato, flour or egg. Also...I don't own a dreidel. (I'm a latke-making phony.)

It's really just a savory version (seasoned with basil, oregano, rosemary) of my cinnamon spaghetti squash pancakes, minus the egg. I took the egg out of the cakes this time because I wanted to try my hand at poaching. I LOVE poached eggs, but I've only ever used an egg poaching pan, instead of plain old boiling water. My inspiration came from Alex's post about how easy it is to poach an egg. I had to try.

Following her directions to a T resulted in two perfectly poached eggs. It was sooo easy. The smooth and buttery poached egg complimented the salty, crispy latke so well. And as always, adding an avocado took this meal into breakfast bliss.

Fake latke or not, this is probably what I'll be eating in the Promised Land. After all, I won't be able to eat the milk and honey. :)

Cinnamon Spaghetti Squash Pancakes

When was the last time you saw the words "spaghetti" and "pancakes" in the same recipe? Yuck. Probably never, right?

But oh. You guys. These pancakes are anything but yuck. I didn't want to stop eating them, and now I can't wait to make them again. Guess what else? They're grain free!

Since I'm cutting back on all forms of sugar right now, I have to limit the sweeter squashes like butternut and acorn. Spaghetti squash has fewer natural sugars, so I have been experimenting with ways to use this incredible vegetable. If you haven't cooked a spaghetti squash before, you must try it! It's so fun to pull the baked squash out of the oven and scoop out the "pasta" from the inside. You can make all kinds of great mock pasta dishes with it, but currently, I'm loving using it for breakfast!

Wondering how to get from this yellow "pasta" to these soft and cinnamony pancakes?

Here 's how, in pictures:

First, the ingredients (plus a spaghetti squash, of course)...

Put the squash, egg, ground flax seeds, ground sunflower seeds (I ground them in my coffee grinder), cinnamon, vanilla extract (I used powder), stevia and sea salt into a bowl...

Then mix it altogether until it looks like pancake batter (it will have thickness/texture from the squash, but you want it to be liquidy enough to pour it onto the pan)...

Melt coconut oil or butter in a pan...and start making pancakes!

Flip over when you see the little bubbles appearing...

Perfecto. Buen provecho!

I ate them with coconut oil melted on top and more cinnamon sprinkled over that. It was delish (I love me some coconut oil!), but I bet almond butter or chocolate sauce would be amazing on these.


Anyone have any good (sugar/dairy free) ideas for topping off these pancakes?