Low Carb, High Protein Spaghetti Squash Pancakes

If you don’t know by now, I love squash. I loooove winter squash! Delicata!!, spaghetti, butternut, kabocha<33, and more. But I also love summer squash! Zucchini and yellow squash are always in constant excess supply in my fridge.

So when I saw the lovely yogarunlove making various squash pancakes using acorn, kabocha, and spaghetti squash, I knew I had to give it a go. They looked sooo great. And I’ve gotta say the looks did NOT deceive! The squash makes the pancakes SO creamy!

I’ve got two versions I like. One “normal” and one with added protein! Both are low carb. Make these asap forreal. But beware because they are ADDICTIVE.

photo (61)Spaghetti Squash Pancakes

Serves: 1

  • 1/2 cup baked spaghetti squash*
  • 2.5 TBSP coconut flour
  • 2 TBSP unsweetened shredded coconut (Optional)
  • 1 whole egg
  • 2 TBSP unsweetened almond milk
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1 stevia packet (Optional, they’re sweet enough)

Mix all of the ingredients in a bowl well and make sure the coconut flour doesn’t clump. Form 2-3 pancakes in a skillet that’s been coated with non-stick spray or coconut oil. Cook on a medium-low heat for 4-5 minutes, flip, and cook another 3-4 minutes. Done! I topped mine with a protein icing (plain greek yogurt, pb marshmallow whey protein, stevia) and sunflower seed butter. SO GOOOOOD.

photo (59)High Protein Spaghetti Squash Pancakes

Serves: 1

  • 3/4 cup baked spaghetti squash*
  • 2.5 TBSP coconut flour
  • 1 whole egg
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 2 TBSP whey protein
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1 stevia packet (Optional, they’re sweet enough)

Same instructions as the other recipe. Mix all of the ingredients in a bowl well and make sure the coconut flour doesn’t clump. Form 3-4 pancakes in a skillet that’s been coated with non-stick spray or coconut oil. Cook on a medium-low heat for 4-5 minutes, flip, and cook another 3-4 minutes. Then they’re done! I topped mine with Better’n Peanut Butter that was thinned out a little with almond milk. Om nom nom nom so fluffy and delicious.

*If you don’t like the texture of spaghetti squash (since it’s slightly stringy), you could blend the ingredients before you cook them in the skillet. They’ll still be really creamy.


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10 comments

  1. Margaret ShankNo Gravatar says:

    I’m late to the party but found these Googling for ‘sweet spaghetti squash pancakes’ and Yummmm!!!

    I made them a second time doubling all the ingredients and baking them in a round ceramic dish (can’t think of the brand name now) and that was equally good, plus it allowed me to spoon out portions and reheat them with butter — then served with a dollop of Walden’s zero-calorie marshmallow or caramel dipping sauce. I liked this even better since I didn’t have to worry about cooking individual pancakes.

    I love your blog, BTW! For some reason it always seems to come up when I Google the weird recipes I think of. The chocolate breakfast cake was GENIUS!

    • KimNo Gravatar says:

      WOW baking it in a ramekin sounds divine!! I might actually try that this week once I pick up a spaghetti squash! Great idea :)

      Ha! Glad to know my blog can be the hub of weird recipes eheh. And that my odd cravings aren’t just me, others want them too :D

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