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! 💣

Shop ingredients

Vilgain Protein Pancake & Waffle Mix Low Sugar – 700 g – Make your own protein waffles or pancakes in less than 10 minutes, with 35% milk protein and less sugar

Vilgain Ghee Butter Oil – 200 ml – clarified butter with avocado oil in a spray, lactose-free, with a practical dispenser

£6.69

Vilgain Garden Fruit Mix – 45 g – freeze-dried fruit mix, with 100% natural composition, perfect taste and crunchiness

£3.19

Vilgain Nut Butter Topping – 250 g – made from finely roasted peanuts, simple dosage, no added sugar or synthetic additives

£4.39

Nutrition (1 serving)

432 kcal
46,6 g carbohydrates
15 g fats
24,7 g protein

Per 3 portions

Dough:

70 g low sugar protein pancake & waffle mix
180 ml water
1 egg
ghee butter spray

Topping:

3 packets plain yoghurt
vanilla powder
3 tbsp maple syrup
freeze dried garden fruit mix
Vilgain Peanut Butter Topping

Instructions

In a bowl, mix together the low sugar protein pancake mix, water and one egg.
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.
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.
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.
Garnish with peanut topping, sprinkle with freeze‑dried fruit and the goodness is in the world.
Bon appetit!

Products used in the recipe