Pasta and parmesan pancakes recipe

A perfect way to use up leftover cooked spaghetti – wholewheat, of course. Cooking pasta and then leaving it to cool increases levels of resistant starch – a form of fibre that acts like a prebiotic and benefits gut health.

Prep time: 5 minutes | Cooking time: 10 minutes 


four (eight pancakes in total)


  • 3 large eggs, lightly beaten
  • 1 tbsp milled flaxseeds
  • 40g parmesan, finely grated
  • 250g cooked wholewheat spaghetti (about 75g dried weight)
  • Unsalted butter, for cooking
  • Grilled vine-ripened tomatoes, to serve


  1. Mix together the eggs, flaxseeds and parmesan in a large mixing bowl. Stir in the cooked spaghetti and season.
  2. Heat a large frying pan over a high heat, then reduce to medium. Melt enough butter to lightly coat the base of the pan.
  3. Add a spoonful of the mixture, about three tablespoons per pancake, and repeat to cook two to three pancakes at a time. Cook for two minutes on each side or until set and light golden. Repeat to make about eight pancakes in total.
  4. Serve with grilled tomatoes on the side.

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