Spaghetti is always a hit, but have you ever tried it sweet? Swap the classic pasta with pancake batter and create a fun twist on your usual brunch. This delicious pancake spaghetti can be flavoured with whatever you have at home. We added yoghurt and fruit and it's the bomb! 💣
Nutrition (1 serving)
- 432 kcal
- 46,6 g carbohydrates
- 15 g fats
- 24,7 g protein
Per 3 portions
- 70 g low sugar protein pancake & waffle mix
- 180 ml water
- 1 egg
- ghee butter spray
- 3 packets plain yoghurt
- vanilla powder
- 3 tbsp maple syrup
- freeze dried garden fruit mix
- Vilgain Peanut Butter Topping
Instructions
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In a bowl, mix together the low sugar protein pancake mix, water and one egg.
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It should form a liquid dough, which we fill into a decorating bag. Scrape a little ghee into a good quality frying pan and use the decorating bag to dispense the batter into the pan.
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We form thin lines in the shape of a snail or as we like it best. Fry for a while and you may or may not turn.
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Layer the yoghurt with sweetener and vanilla on a plate and keep a little more. Place the spaghetti pancakes on top and top with more yogurt.
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Garnish with peanut topping, sprinkle with freeze‑dried fruit and the goodness is in the world.
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Bon appetit!
