Pancakes…. it doesn’t feel quite like a Saturday or Sunday morning breakfast without them. As you know by now, we should be avoiding everything that pancakes stand for. High sugar, high processed carbohydrate, and little to no nutritional content to boast. Even with the influx of coconut and almond flour recipes that are springing up with the low carb movement, there remains a lot to be desired as far as nutritional content goes. As with most foods, switching a few ingredients around can result in an incredibly healthy and nourishing food instead of something that will actively harm your body.
Nutrient Dense Ingredients
These pancakes change it up by adding some nutrient dense vegetables to the mix. By reducing the amount of coconut flour and adding in some cooked spaghetti squash, we get a batter that is full of fiber, nutrients, and almost as sweet as a conventional pancake. With around only 7 net carbs per cup, spaghetti squash works to add a lot of natural sweetness, fiber, and bulk to the pancake. Coconut flour provides more fiber, and very little carbohydrate.
By adding certain spices we can make this savory or sweet! When feeling something more savory, I like to add spices that compliment the squash flavor. A favorite of mine is a 1/4 teaspoon curry powder and a dash of cayenne. For sweet, you could keep the batter as is or add in a 1/4 teaspoon cinnamon, and a dash of cloves and allspice along with a few drops of stevia for some natural sweetness if desired.
Squash Pancake Ingredients
- 1 cup of cooked spaghetti squash
- 4 eggs
- 3 tablespoons of coconut flour
- 1/4 teaspoon of salt
Savory Add Ins
- 1/4 teaspoon curry powder
- dash of cayenne
- basil, paprika, or garlic powder would do well to
Sweet Add Ins
- 1/4 to a 1/2 teaspoon of cinnamon
- dash of cloves
- dash of allspice
- 10 drops of liquid stevia
- Combine the eggs, squash, and coconut flour until well combined
- Add in sweet or savory spices, or keep batter as is
- Heat a tablespoon of coconut oil over medium high heat until oil is shimmering
- Scoop four large spoonfuls of the batter into the oil and cook for 5 minutes a side, until golden brown or desired crispness
The macros for this recipe are very low-carb and could fit into a ketogenic eating plan on an active day. If wanting more fat or protein, the topping could be customized to suit what you need.
Protein: 29.2 grams Fat: 24.6 Carbohydrates: 14.6
I like to add crumbled Gorgonzola cheese, sour cream, hot sauce and avocado when going for a savory breakfast. If going for sweet, the addition of butter, nut butter, homemade whipped cream, or sugar-free syrup (avoid malitol sweetened ones) are all delicious add-ons.
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