• Dandy Blend & Spaghetti Squash Pancakes

    September 10, 2012

    Hi, guys! Happy Monday! Hope you had a wonderful weekend! After a whirlwind trip to New York City to see Madonna and a bachelorette weekend, I was more than happy to get a full night’s sleep in my own bed last night. I definitely woke up bright-eyed and bushy-tailed this morning!


    This morning’s breakfast was a bowl of coconut goodness—thanks to some coconut milk and a little bit of coconut extract.


    Mmm… Coconut “Oatmeal” with a scoop of almond butter! So good!

    IMG_1588 (750x563)

    Did you happen to notice my iced beverage? It’s a lot darker than iced tea, right? It’s actually an “herbal coffee substitute” called Dandy Blend that the company sent me to sample.

    IMG_1559 (750x563) (750x563)

    Dandy Blend is made from dandelion root, and it’s caffeine- and gluten-free and easier on the stomach than regular coffee. It comes as a grainy powder, so all you have to do is mix it with water. I added about 1/4 cup of Dandy Blend to my French press, filled it up with warm water, and then put it in the refrigerator to chill overnight.


    Dandy Blend doesn’t taste exactly like coffee—it actually tastes more like espresso—but it’s a GREAT coffee alternative. It’s the best I’ve found so far! (Bonus: It blends well with almond milk.) I’m a big fan, and you’ll definitely see a lot more of Dandy Blend on CNC in the future!



    I had a bunch of leftover spaghetti squash in the refrigerator, so I turned it into a pancake made with eggs, coconut flour, shredded carrot, and garlic powder, and it turned out great. It was super easy to make, and it’s definitely one of those recipes where you could mix up the batter ahead of time, so you have it ready to use. I actually might do this to use up the rest of the spaghetti squash, which seems to be never-ending.


    Spaghetti Squash Pancake


    • 2 eggs
    • 1/2 cup cooked spaghetti squash
    • 1/4 cup shredded carrot
    • 1 tbsp coconut flour
    • 1 tsp garlic powder
    • 1 tbsp coconut or olive oil for the skillet


    1. Combine all ingredients (except oil) in a large mixing bowl and blend well.
    2. Heat a small skillet on the stovetop, add oil, pour in batter, and spread into a disk with a spoon.
    3. Cook pancake slowly on medium-low heat (just like my two-ingredient pancake) for approximately 5-7 minutes (or when batter starts to bubble) and then flip.
    4. Continue to cook for 2-3 minutes on the other side.
    5. Serve warm.

    Makes 1

    I added some Sweet Potato Wedges on the side of my Spaghetti Squash Pancake, and I finished off lunch with a couple of bites of vanilla cake batter coconut butter.

    IMG_1614 (750x563)


    The rest of my afternoon includes a trip to the dog park with Murphy and then CrossFit, so I made myself a snack of sliced banana with sunflower butter to hold me over until dinnertime.

    Whole Foods “Grape” Possibilities Giveaway

    Thanks to everyone who entered the giveaway to win a $50 gift card to Whole Foods. Here’s your winner:


    I love freezing green grapes and using them as “fruit ice cubes” in drinks… including wine! And then of course eating them once the glass is empty, haha

    Congrats, Kelli! Please email me at tina@carrotsncake.com to claim your prize!

    P.S. Pug races in Germany. That is all.

    Pin It

    { 48 comments… read them below or add one }

    Erica { EricaDHouse.com } September 10, 2012 at 3:47 pm

    I think I’ll try making that pancake with 2 egg whites instead of whole eggs!


    Grace @ Grace Dishes September 10, 2012 at 3:49 pm

    This looks delicious!


    Natalie @ FreshLifeFindings September 10, 2012 at 3:49 pm

    Yum that Spaghetti Squash Pancake sounds awesome! I always have leftover Spaghetti Squash when I make spaghetti so I need to use it for this 🙂


    Amanda @ Eat More Rabbit Food September 10, 2012 at 3:55 pm

    I tried Spaghetti Squash for the first time a couple weeks ago, it was so good! They are very inexpensive too! Ever since I have been on the look out for more SS recipes. I will have to try this one soon!!


    Beks September 10, 2012 at 4:10 pm

    @Amanda @ Eat More Rabbit Food:

    If you like Thai food, google recipes for Spaghetti Squash Pad Thai, or Spaghetti Squash with Peanut sauce. Sooooo good!


    Kelli September 10, 2012 at 3:56 pm

    Gahhh!!! I saw that Kelli won and I got all excited, but it’s a different Kelli. It’s so rare to see someone that spells it like me I was sure it was me, but no… Congrats to the winning Kelli!

    And–that spaghetti squash pancake sounds interesting–might have to give that one a try!


    Kelli September 10, 2012 at 5:28 pm

    @Kelli: Haha, thank you! Yes, I think I’ve only personally known one other “Kelli”. Glad to see there are more out there :]


    Katie @ Talk Less, Say More September 10, 2012 at 4:03 pm

    That’s a great idea for leftover Spaghetti squash. I don’t actually think I’ve ever tried spaghetti squash before but I did put it on my list of things to try this fall and I’m SO excited!


    Annette@FitnessPerks September 10, 2012 at 4:06 pm

    Oooh spaghetti squash pancakes sounds interesting & delicious! I totally love that stuff just like spaghetti. So delish with some cheese & red sauce.


    Beks September 10, 2012 at 4:12 pm

    Do you just stir the batter really well with a spoon, or do you try to get it super smooth with an immersion blender?

    Sounds tasty and I have leftover spaghetti squash from last night’s Pad Thai. 🙂

    I also need to try that Dandy Blend. I hear dandelion is great for digestion.


    Tina September 10, 2012 at 4:20 pm

    I just mix it by hand.


    Katie @ Peace Love & Oats September 10, 2012 at 4:12 pm

    that’s a great idea, to use spaghetti squash in a pancake. I bet it would be like a latke!


    Ashley @ Coffee Cake and Cardio September 10, 2012 at 4:13 pm

    I’ve tried Dandy Blend and it’s great! Glad you found it.


    Michelle (Peachy Palate) September 10, 2012 at 4:16 pm

    Random question…do you wipe the end of that cup with you finger to pick up the remaining nut or seed butter? I can’t be the only one sure! 🙂


    Sandi September 10, 2012 at 4:23 pm

    Oh my gosh I so want to see pug races in person! My two would just stand there staring up at me. That would be hilarious!


    Christina @ The Beautiful Balance September 10, 2012 at 4:25 pm

    YAY, another recipe that I can test out using the can of coconut flour that is hiding in my pantry! haha


    Paige @ Healthy Hits the Spot September 10, 2012 at 4:31 pm

    Yum! Definitely goinG to try that Oatmeal recipe!


    Colleen @ What's Baking in the Barbershop?! September 10, 2012 at 4:32 pm

    I love this idea of a spaghetti squash pancake! Neat 🙂


    michelle kim September 10, 2012 at 4:41 pm

    Congrats to Kelli!
    And that squash pancake is so healthy (it even has carrots!)!


    Monica September 10, 2012 at 5:06 pm

    I don’t know why I didn’t think of this before but have you ever tried chicory root as a coffee substitute? Many Europeans do this and although they don’t taste exactly the same, it’s not bad!


    Laura @ She Eats Well September 10, 2012 at 5:14 pm

    Ahhh I LOVE Dandy Blend. I think I mentioned it on your blog before as a suggestion and I am so glad you are getting to try it out. I hope you like it and that it helps with life without coffee, which can be hard. Also, that squash pancake looks amazing!!


    Danielle@cleanfoodcreativefitness September 10, 2012 at 5:24 pm

    This recipe looks awesome! I can’t wait to try it! It’s a new idea for me to use spaghetti squash for instead of just as a pasta replacement!


    Brandi September 10, 2012 at 5:43 pm

    I need to try this sunflower butter, it looks amazing.


    elena September 10, 2012 at 6:13 pm

    i love grapes just the way they are as a snack!


    Chelsie @ Balance, Not Scale September 10, 2012 at 6:39 pm

    I was wondering what to do with some of my leftover spaghetti squash (I have WAY too much for my own good!) — this sounds like a great way to enjoy it! And your two-ingredient pancake is now a staple, so I’m definitely trusting your pancake recipe judgement!!
    Ps. My job involves constantly typing out “CBC”. However, it’s pretty common that I typo it to “CNC” and think of you and your page EVERY SINGLE TIME! haha. I think it’s subliminal messaging on your part. 😉 Well played!


    Tina September 10, 2012 at 7:19 pm

    Haha! 🙂


    Kelsey September 10, 2012 at 6:44 pm

    Just a heads up…you put “zucchini flour” in the recipe description. At first I was very intrigued because I have not heard of zucchini flour! Then I figured you probably meant coconut 🙂


    Tina September 10, 2012 at 7:18 pm

    Haha! Oops!


    Julie September 10, 2012 at 6:47 pm

    love that coconut cake batter stuff you’ve been eating! I neeeeeed to try it.

    What’s Mal doing now with Crossfit coaching now that school has started?


    Tina September 10, 2012 at 7:18 pm

    He’s coaching just a few classes per week.


    Keri September 10, 2012 at 7:18 pm

    Health-bent.com has a great recipe for paleo spaghetti squash hashbrowns! They are absolutely delicious with a poached egg on top!

    I really need to try Dandy Blend! I took a break from Coffee but now I miss it! The other day when I had a decaf the caffeine kept me up past 4 in the morning. No more caffeine for this girl!


    Jennifer @ Peanut Butter and Peppers September 10, 2012 at 8:05 pm

    Now thats creative making spaghetti squash pancakes! I love it!!


    Cassandre September 10, 2012 at 8:46 pm

    I absolutely love Dandy Blend. I discovered while on vacation this past summer. I like it with milk, cinnamon n nutmeg.


    Stephanie September 10, 2012 at 9:44 pm

    This pancake looks scrumptious, but I really think I’m doing something wrong when I cook the spaghetti squash. Is there some trick to making getting the squash out (does that make sense?) after its cooked or am I just remedial? It seriously took me forever last time, and I’m pretty sure I worked up a decent sweat :/


    Tina September 11, 2012 at 6:18 am
    Dee September 11, 2012 at 9:50 am

    Stephanie, you can also microwave it. Cut in half, scoop out the seeds, place 1/2 cup water in one half, then place the other on top and zap for 15 minutes. Once cooled, scrape the spaghett’ with a fork. @Tina:


    luv what you do September 10, 2012 at 10:33 pm

    I just made some spaghetti squash…never thought to make a pancake with it! What is zucchini flour? Or is it zucchini and flour?


    Tina September 11, 2012 at 6:18 am

    @luv what you do: It was supposed to be coconut flour. Sorry for the confusion!


    Elise September 11, 2012 at 12:29 am

    wai tim confused. is zucchini flour a thing? your first instructions say zucchini flour, but maybe you meant coconut flour? if zucchini flour is a thing im definitely interested in where you found it though!?!


    Tina September 11, 2012 at 6:18 am

    @Elise: Oops, typo! Supposed to be coconut flour.


    Ellie@Fit for the Soul September 11, 2012 at 2:29 am

    That Dandy Blend sounds so interesting and it’s definitely new to me! I love espresso flavor so I’d probably be a fan too 🙂


    Khushboo Thadani September 11, 2012 at 2:46 am

    Your sweet potato wedges always look so good!


    Ksenija @ Health Ninja September 11, 2012 at 4:50 am

    The spaghetti squash pancake looks so interesting – reminds me of potato fritters! A nice idea to use up spaghetti squash left overs. Thank god for pumpkin time coming up 🙂 !


    Andrea September 11, 2012 at 5:35 am

    Spaghetti Squash pancakes- genius! I just made some burgers with chick peas and sweet potatoes and it was a similar look/ consistency. But I bet the squash is delicious! I will try this asap. Thanks!


    Meghan @ After the Ivy League September 11, 2012 at 8:36 am

    Delicious eats today! Coconut oatmeal and spaghetti squash pancakes…looks so good! Glad to hear you found a coffee substitute that’s working for you!


    Ellen @ Wannabe Health Nut September 12, 2012 at 3:05 pm

    I love all of your faux pancake recipes and I love any excuse to cook with spaghetti squash, so I’ll definitely have to try this one!


    annecalista October 4, 2012 at 9:21 pm

    Why not just use coconut flakes or a bit of coconut oil for flavoring? I don’t think preservatives and artificial flavors really fit into a healthy lifestyle.


    Jennifer October 9, 2012 at 11:21 am

    Teeccino is a good replacement for coffee! They have a large selection, too!!!


    Leave a Comment

    { 12 trackbacks }

    Previous post:

    Next post: