Bet you’ve never had pancake “spaghetti,” haha. It’s fun to make and super-delicious to eat. It’s definitely a breakfast worth waking up for!
Yield: 3servings
Prep Time: 5 minutesmins
Cook Time: 5 minutesmins
Total Time: 10 minutesmins
Ingredients
2cupsprepared pancake batter*
2tablespoonspeanut butter, melted**
1tablespoonmaple syrup
*I use whole-grain boxed pancake mix, check out Birch Benders, which is high in plant-based protein, or a similar brand. You can also make your own pancake batter from scratch.
**You can skip the PB completely or choose to use any other nut butter, like almond, cashew, soy nut, etc. To get it melty and pourable, place in a small microwave-safe ramekin and microwave ~25 seconds.
Instructions
Prepare 2 cups pancake batter. Liberally mist skillet with nonstick spray and warm over medium to medium-low heat.
Spoon batter into a condiment squeeze bottle and screw on cap. Turn bottle upside down, with the opening hole facing downward (cover the hole with one of your fingers to ensure no batter drips out), and shake the bottle in a downward motion to move batter to the top of container.
Hold the bottle directly over the heated pan (position the opened nozzle as close as possible to the pan’s surface—about 2 inches away; this will help to form smooth lines without ridges) and squeeze consistently to create the design you want.
Do not stop squeezing until your design is done and you’ve used up most of the surface area on the pan. Be careful not to touch the hot pan with bottle opening or your fingers/hands.
Let the pancake strands cook for 1 to 2 minutes (check for doneness by nudging them with a spatula). Transfer the finished strands to a plate by tilting the pan and letting them slide off, or using a spatula. There’s no need to flip the strands, unless you’d like them more well done.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.