So, here goes my best guestimates:
2 cups spaghetti squash
1 cup coconut milk(from a box)
1 cup gluten free baking mix(Betty Crocker is what I used)
I hope that's all I used, I've slept since then! Mix well and cook one on a hot griddle to see how it does. Adjust liquids or powders to get the right consistency if you need to and make some more! I cooked mine on a 10-inch cast iron skillet on a hot plate thingy. It made a LOT, at least 15, 4-inch pancakes! I ate mine with sriracha ketchup and livermush, everyone else had butter and syrup.
And these quinoa-navy bean enchiladas with sour cream green sauce....
About 1.5 cups cooked quinoa
1 can navy beans, drained but not rinsed
2-3 tablespoons salsa verde
cumin, onion and garlic powder, oregano, salt, to taste
Mix well. This will fill 10-12 small tortillas(I used corn and only had 8 but I have leftover filling) I sprinkled a tiny bit of cheese in each too.
Put these in an oiled casserole dish. Mix about 3/4 cup sour cream with 1/4 cup coconut milk(unsweet, boxed) and a few tablespoons of salsa verde and maybe some nutritional yeast flakes if you have them, and pour over the enchiladas. Top with a handful of cheese and bake for 15-20 minutes, until bubbly. I cooked mine in a toaster oven at 400 and the bottoms got a little tough so next time I'll lower the temp.