Spaghetti Pancake Recipe


Main Ingredient


 Egg substitute/1 large egg1⁄4 Cup (4 tbs)
 Dried thyme1⁄8 Teaspoon
 Garlic powder1⁄8 Teaspoon
 Freshly ground black pepper1⁄8 Teaspoon
 Scallions1 Large, thinly sliced (Green Onion)
 Canned mushroom stems and pieces1⁄2 Cup (8 tbs), drained
 Cooked spaghetti1⁄2 Cup (8 tbs)
 Grated parmesan cheese2 1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 263 Calories from Fat 95

% Daily Value*

Total Fat 11 g16.5%

Saturated Fat 3.4 g17.1%

Trans Fat 0 g

Cholesterol 12.2 mg

Sodium 524.1 mg21.8%

Total Carbohydrates 26 g8.5%

Dietary Fiber 4.8 g19.1%

Sugars 3.3 g

Protein 18 g35.1%

Vitamin A 9.3% Vitamin C 9.3%

Calcium 22.6% Iron 18.8%

*Based on a 2000 Calorie diet


1. In small bowl or 1-cup glass measure, beat together egg substitute, thyme, garlic powder, pepper, and 1 tablespoon water; set aside.
2. Spray medium nonstick skillet with nonstick cooking spray. Saute scallion, mushrooms, and spaghetti over medium-high heat, stirring frequently, until scallion is soft, about 1 minute. Spread mixture evenly over bottom of skillet. Reduce heat to medium-low.
3. Pour egg mixture evenly over spaghetti, tilting skillet to distribute evenly. Sprinkle cheese over top. Cover and cook until egg is set, 1 to 2 minutes.