Veering away from the traditionally sweet pancakes, I’ve tried out some savoury options too. From chickpea pancakes, to these spaghetti squash pancakes, they aren’t your typical fluffy buttermilk ones that you see at IHOP, but they’re every bit as satisfying. Athletes, like parents of small children, find creative ways to incorporate more vegetables into their diet without feeling like they’ve transformed into a rabbit. These pancakes are a great way to add extra vegetable intake without realizing it.
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Spaghetti squash isn’t the first ingredient that comes to mind when thinking of pancakes. However, it provides a nutritional oomph to any pre- or post-run pancake that will have you refuelled and ready to rock. Squash is a great source for carbohydrates and other nutrients that doesn’t pack a caloric punch. Combined with a touch of flour to bind the batter together, the eggs and cheese add extra fat and protein to round out the meal. Topped with your favourite garnishes (I’m partial to avocado, hot sauce, yogurt and tomato) this meal is sure to satisfy your pancake needs.
Spaghetti squash pancakes
- 1 cup cooked spaghetti squash
- ¼ cup whole wheat flour (white works too)
- 2 eggs
- ¼ cup cheddar cheese
- grated pinch of chili powder, cumin and ground coriander
- garnish with avocado, plain Greek yogurt, cherry tomatoes, hot sauce and anything else!
- Place all the ingredients into a mixing bowl and stir until well combined.
- In a small frying pan, melt a little bit of butter or heat oil in the bottom of the pan at medium heat.
- Spoon in the mixture and spread to an even thickness. The recipe makes about four medium sized pancakes, but you can go bigger or smaller depending on your preference!
- Cook on one side for three to five minutes, until you see little bubbles forming on the top and the underside is golden brown. Flip and cook for another two to three minutes.
- Remove from the pan and repeat with the remaining batter.
- Serve immediately with whatever toppings you choose.