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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 

SERVES

four (eight pancakes in total)

INGREDIENTS

  • 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

METHOD

  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.

Original Source

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